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Meat Counter Beef USDA Choice Chuck Mock Tender Roast - 2.50 LB
Beef Roast, Chuck, Mock Tender
USDA Choice.
Ingredients
|
Serving Size: 4oz Servings Per Container: varied |
||
| Calories | Amount Per Serving
200 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 110 | |
| Total Fat | Amount Per serving 12g | 18% |
| Saturated Fat | Amount Per serving 5g | 24% |
| Trans Fat | Amount Per serving (-) | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 65mg | 22% |
| Sodium | Amount Per serving 75mg | 3% |
| Total Carbohydrate | Amount Per serving 0g | 0% |
| Dietary Fiber | Amount Per serving (-) | (-) |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 22g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | (-) | |
| Iron | 15% | |
Beef.
Product Attributes
Directions
1. Always remove the meat from the refrigerator (steaks 30 minutes and roasts 45 minutes) prior to cooking. 2. Always use tongs to turn or move the meat around while cooking. Using a fork will pierce the meat, which will cause it to dry out. 3. Always let the meat rest after cooking. Steaks - 5 to 7 minutes and roasts - 10 to 15 minutes. Beef Chuck Pot Roast (2-1/2 to 4 lbs): Braise 2-1/2 to 3-1/2 hours. Season with salt and pepper. In heavy pan, over Medium High heat, heat 1-2 tbsp of oil. Saute beef until brown, about 3 min per side. Pour off fat. Add 1-1/2 to 2 cups liquid (broth, red wine, tomato sauce or water). Cover tightly; simmer over Low heat on stove or in 325 degree oven until fork-tender, basting occasionally. If desired, add frozen stew vegetables and cook according to packaged directions. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or
About the Producer
Safeway
Disclaimer
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