JPs: Smoked Beef Loin Strip

Nutrition Facts

Serving Size 4 OZ

Calories 624

Calories from Fat 0.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 46.4g

71%

Sat. Fat 16.9g

- - -%

Trans Fat 0.1g

Cholesterol 150mg

- - -%

Sodium 892.1mg

39%

Amount/Serving

%DV*

Tot. Carb. 2.9g

Dietary Fiber 0g

Sugars 1.1g

Includes 0.2g Added Sugars

Protein 44.4g

Vitamin D - 0.1mcg - 0%

Calcium - 38mg - 4%

Iron - 3.9mg - 49%

Potassium - 645.3mg - 14%

INGREDIENTS: BEEF STEAK, JP's: Horseradish Sauce (SOUR CREAM (cultured cream (milk), enzyme contains: milk), MAYONNAISE (soybean oil, whole eggs, egg yolks, water, distilled vinegar, salt, sugar, dextrose, lemon juice concentrate, calcium disodium edta (used to protect quality), natural flavors. allergen\diet list: contains egg. ), HORSERADISH ROOT, WATER, WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), SRIRACHA SAUCE (chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, less than 0.1% potassium sorbate and sodium benzoate as preservatives.), KOSHER SALT (salt, yellow prussiate of soda)), DIJON MUSTARD (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, fruit pectin, sugar, spices.), MONTREAL SEASONING (coarse salt, spices (including black pepper and red pepper), garlic, onion, sunflower oil, natural flavor and extractives of paprika)

ALLERGENS: Milk, Eggs, 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.