Buy it Again
Meat Counter Kabobs Beef With Vegetables Packaged 2 Count - 1.50 LB
Beef Kabobs, with Vegetables
Tender beef. 100% US beef. Rancher's Reserve steaks are optimally aged 14 days to ensure they are consistently tender. Yes, it takes longer, but tender beef is worth the effort. Product of USA.
Serving Size: 4oz
Servings Per Container: varied
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving 80|
|Total Fat||Amount Per serving 9g||14%|
|Saturated Fat||Amount Per serving 3.5g||18%|
|Trans Fat||Amount Per serving (-)|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 45mg||15%|
|Sodium||Amount Per serving 65mg||3%|
|Potassium||Amount Per serving (-)||(-)|
|Total Carbohydrate||Amount Per serving 0g||0%|
|Dietary Fiber||Amount Per serving (-)||(-)|
|Total Sugars||Amount Per serving (-)|
|Added Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 25g||0%|
Beef Top Sirloin, Red Onions, Red Bell Peppers, Green Bell Peppers, Yellow Bell Peppers.
Directions 1. Always remove the meat from the refrigerator (Steaks 30 minutes and roasts 45 minutes) prior to cooking. 2. Always use tongs or 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. Safe Handling Instructions: 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 cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meet raw and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate left-overs immediately or discard.
About the Producer Safeway Inc.
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