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