Texas Chili Company Angus Beef Franks 8-1-6", 2 x 40 x 5 lb Case

Texas Chili Company Angus Beef Franks 8-1-6", 2 x 40 x 5 lb Case from Texas Chili Company is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. Big flavor meets fast service. Our 8‑1, 6" Angus Beef Frank packs bold, all beef richness into a convenient heat and serve format that keeps operations running smoothly. Made from 100% premium Angus beef, it delivers a juicy bite, natural snap, and a classic 6" profile that fits perfectly across menus from grab and go to fully loaded builds. Fully cooked for speed, consistency, and labor savings, this frank performs reliably across all equipment, helping operators reduce prep time while delivering a premium experience every time. Ideal for environments that want quality, efficiency, and customer pleasing flavor in every serving.

• Case pack: 2 - 40 - 5 LB.
• DOT item 816159; case GTIN 00074136000982.
• DOT category: Default Category.
• Handling: Frozen.
• Storage: Keep Frozen at or below 0°F. Thaw unopened packages under refrigeration at 35°F for 36 to 48 hours. If packages are removed from the case, identify with date, time and product SKU. Refrigerate opened packages at 35°F, and use within 6 days of opening. Keep thawed, sealed packages refrigerated at 35°F and use within 21 days of thawing.
• Preparation: HEAT_AND_SERVE: Re-heating: Per the FDA 2009 Food Code as amended (3-403.11 Re-heating for Hot Holding)*. ? Food that is cooked, cooled, and reheated for hot holding shall be re-heated so that all parts of the food reach a temperature of at least 165oF (74oC) for 15 seconds. ? Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by a food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135oF (57oC) for hot holding. ? Reheating for hot holding shall be done rapidly and the time the food is between 41ºF (5ºC) and the temperatures may not exceed 2 hours. ? Local or state food codes may vary from these requirements; contact your local public health office. Holding: Heated franks or sausages should be held at 135oF (57oC) or higher for future use. For optimum quality, serve within 1 to 3 hours.
• Dietary claims from DOT data: WITHOUT PORK.