Additional Information on Four Sixes-branded Red Hopper Flip® 12 Personal Soft Cooler:

Meet the leakproof, tough-as-nails, carry-the-day soft cooler. Its wide-mouth opening makes for easy loading and access to your food and drinks. Its compact, cubed body means ultimate portability - go off-road, onto the water and back again with the Hopper Flip 12. And its extreme insulation means your ice is staying ice.

• Hitchpoint grid securely attach your sidekick dry gear case or load it up with the YETI molle bottle opener, molle zinger, or other multitools.
• To help extend the life of the YETI hopper flip 12 soft cooler, both the interior and exterior materials are treated to be mildew resistant.
• Coldcell insulation closed-cell foam offers impressive cold-holding capabilities, helping keep your frosty goods ice cold.
• Hydrolock zipper wide, flip-top opening with leakproof Hydrolok zipper allows easy loading and access.
• Dryhide shell high-density fabric withstands punctures and UV rays.
• Height: 12.01 inch
• Length: 10.67 inch
• Width: 14.25 inch
• Product weight: 3 lbs
• Cooler capacity: 24 cans (only) or 16 lbs. of ice (only)

Additional Information on Reserve Bone-In Tomahawk Steak:

• Top tier USDA Choice Beef
• USDA Certified Tender*
• Bone-in, thick cut
• Aged for a minimum of 21 days
• ~2.5 lbs. and ranges from 40-50 ounces
• No added flavors or ingredients
• Raised and Processed in the USA
• Shipped frozen

To ensure the highest quality experience, cooler gift packages only ship on Mondays, Tuesdays, Wednesdays and Thursdays (excluding holidays). Orders received after 10am CT on Thursdays will not ship until the following Monday. Products purchased in addition to a cooler gift package may be shipped separately to ensure optimal freshness.

Cooler cannot be ordered separately and must be ordered with associated beef items. Not available for discounts or subscriptions.

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

1. Thaw in refrigerator 24–48 hours before cooking. Never cook from frozen.
2. Let sit at room temperature on wire rack for 30–40 minutes before cooking. This ensures even cooking and better sear.
3. Season generously with kosher salt on all sides. Salt early to allow it to penetrate and flavor the meat.
4. Use a wire rack on a baking sheet to promote air circulation and avoid overcooking the bottom.
5. Preheat oven to 250°F and cook low and slow using the reverse sear method until it reaches 120–125°F for medium-rare.
6. Check doneness with an instant-read thermometer in thickest part of steak. Accuracy here is key for perfect results.
7. Finish in a hot cast iron skillet with neutral oil. Sear 1–2 minutes per side until a deep crust forms. Add butter, garlic, and herbs for flavor while basting.
8. Sear the edges and press gently to ensure even browning and maximum flavor.
9.  Remove from heat and rest for 10 minutes, tented with foil. Resting allows the juices to redistribute and finish the cook without drying out.
10. Slice against the grain just before serving. Add black pepper after slicing to avoid burning and bitterness.
11. For steaks with good marbling, medium-rare doneness is ideal. It allows the fat to render and enhances tenderness and flavor.

• 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.