Miami Beef Angus Burger 6 Patties 2 Lb
- Details
- Nutrition Info
Nutrition Facts
6 patty servings per container
Serving Size 1 patty
Amount Per Serving Calories | 410 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 34g | 52% | |
| Saturated Fat 13g | 65% | |
| Trans Fat 2g | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 110mg | 37% | |
| Sodium 100mg | 4% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Total Sugars 0g | 0% | |
| Includes 0 Added Sugars | 0% | |
| Protein 25g | 0% | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 6% | |
| Iron 0mg | 6% | |
| Potassium 470mg | 10% | |
| Thiamin 0 | 15% | |
| Riboflavin 0 | 8% | |
| Niacin 0 | 10% | |
Description
Beef patties & with angus beef. Gluten free. Excellent source of protein. Raw frozen uncooked. Est 1972. We're grillin' tonight! U.S. inspected and passed by Department of Agriculture. www.miamibeef.com. Made in the USA.
Instructions
Safe Handling Instructions: This product is 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. Cook thoroughly. Wash raw meat and poultry separately from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Keep foods hot. Refrigerate leftovers immediately or discard. Cooking Methods: Cook to an internal temperature of 160 degrees F. Grill: Place frozen patty on pre heated grill. Grill 3-5 minutes on each side. Season if desired. Broiler: Place frozen patty in pre-heated oven set to broil. Broil 3-5 minutes on each side. Season if desired. Frying Pan: Place frozen patty in pre-heated pan. Fry burger for 3-5 minutes on each side. Season if desired. For best results cook frozen. Keep frozen.
Ingredients
Beef.
