Grass-fed Beef In Beef Broth Cooked Out As A Result Of The Sous-vide Process (beef, Water, Vinegar, Yeast Extract, Onion Powder, Sha Salt, Black Pepper, Citrus Extract), Beef Gravy (water, Coconut Milk Coconut Cream, Water Clarified Butter Tmilk], Beef Extract, Beef Fat, Tapioca Starch, Yeast Extract, Dehydrated Garlic, Dehydrated Onion, Onion Ponder [cultured Onion, Salt], Sea Salt, Xanthan Gum, Black Pepper, Spice).

Heating Instructions: 1. Get Ready: Heat skillet over medium-high for 1 minute and add 1 tbsp of your preferred cooking oil. Break beef strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard. (Broth is a result of the sous-vide cooking technique). 2. Heat Beef: Add beef to skillet. Separate beef with tongs. Heat for 1-2 minutes on each side until lightly browned. 3. Add Sauce: Reduce heat to low, pour sauce into skillet, and simmer for 30 seconds, stirring beef to coat with sauce. 4. Enjoy!: Portion beef onto serving plates, cover with remaining sauce from skillet.

Perishable. Keep refrigerated. Ok to freezer for 6 months. Defrost in fridge for 12 hours, then follow heating instructions.

Ok to freeze for 6 months.