• Two tenderloin steaks per package
• USDA Certified Prime Beef
• USDA Certified Very Tender*
• 45 g protein per 8 oz. steak
• 28 g protein per 5 oz. steak
• Aged for a minimum of 21 days
• No added flavors or ingredients
• Thickness varies by steak diameter
• Boneless
• Raised and Processed in the USA
• Shipped frozen

*For more information on the USDA Process Verified Program, visit processverified.usda.gov.

1. Thaw steak in the refrigerator before cooking. This can take 12-24 hours.
2. Remove steak from the refrigerator at least 30 minutes before cooking. This will help it cook more quickly and evenly.
3. Season well with salt and pepper or preferred seasoning.
4. Use an instant-read thermometer to accurately gauge the doneness of the steak.
5. Remove steak from the oven, pan or grill when it’s approximately 10 degrees below the desired doneness. The residual heat in the meat will continue to cook the steak to your desired temperature while it rests.
6. Let it rest, ideally on a rack, for at least 5 minutes before slicing or serving. This will provide a juicier and more tender eating experience.
7. Generally speaking, steaks with more marbling (intramuscular fat) are best enjoyed at medium-rare doneness. This allows the fat to render and crisp, for a delicious crust and tender inside.

• VERY RARE: 115°-120°F (46°-49°C)
• RARE: 120°-130°F (49°-54°C)
• MEDIUM RARE: 130°-140°F (54°-60°C)
• MEDIUM: 140°-150°F (60°-66°C)
• MEDIUM WELL: 150°-155°F (66°-68°C)
• WELL: 155°-160°F (68°-71°C)
• WELL DONE: >160°F (>71°C)

• All of our products are shipped frozen with dry ice. 
• We ship via FedEx to the 48 contiguous U.S. states. 
• Once received, beef should be kept frozen and consumed within 6 months for an optimal quality experience. Once thawed, it should be eaten within 14 days.