Brazilian Beef

Nutrition Facts

Serving Size 4 OZ
Calories 303
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 23.1g
36%
Sat. Fat 5g
- - -%
Trans Fat 0g
Cholesterol 53.6mg
- - -%
Sodium 502mg
22%
Tot. Carb. 2.8g
1%
Dietary Fiber 0.3g
1%
Sugars 0.7g
   Includes 0g Added Sugars
0%
Protein 18.7g
Vitamin D - 0mcg - 0%
Calcium - 26.6mg - 3%
Iron - 1.4mg - 18%
Potassium - 276.2mg - 6%
INGREDIENTS: BEEF FLANK STEAK, Chimichurri Sauce (CORN OIL (corn oil ), WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), GARLIC PEELED, CILANTRO, PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), KOSHER SALT (salt, yellow prussiate of soda), ITALIAN PARSLEY, BLACK PEPPER), Rotisserie Brine (WATER, ICE, SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.))
ALLERGENS: Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.