Steaks are cut on automatic portioning equipment for better quality and consistent sizing making pricing and menu planning easy. Each box contains exact number of portion consistently sized to insure even case weights no catch weights so customers know their exact cost. Steaks are cut following the NAMP Meat Buyers guide specifications. Raw materials are only purchased from approved vendors that are routinely audited for food safety and sanitation. Every product goes through no less than 30 check points in an SQF Level 3 USDA Inspected Total Quality Control Plant. Steaks are blast frozen rapidly at -.25 F to lock in freshness, color, and juices. This helps to retain moisture and reduce nutrient loss during thawing. Easy to cook just thaw and put on grill Easy inventory control and tracking Reduces Spoilage Smaller inventory required; no need to be out of stock and less space required for storage