Source: MRS 2023
MRS: 1045 — Beef (1000s)

Steak Fingers

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: 4 beef sticks
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

Pan Release Spray, Vegetable Oil, #2514
20  second spray
Beef Sticks, Breaded, #1007
400  sticks


Preheat the oven to 350 degrees F, or to the temperature in instructions on package and/or case.


Place frozen beef steak fingers in a single layer on sheet pans sprayed with pan release spray.


Bake Steak Fingers according to package and/or case directions. Prepare them in batches to maintain quality.

CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations.


Remove the Steak Fingers from the oven and place them in steamtable pans.

Serve them immediately, or cover the Steak Fingers and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

CCP: Cover and hold the product for service at 135 degrees F or higher.


Portion 4 steak fingers per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grains.

CCP:  Hold and maintain the product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes. Discard any leftovers.

Serving Notes

Batch cook:  Prepare only what can be served in a 30 minute period to maintain maximum quality.

Purchasing Guide

Read CN label to insure manufacturers' recommendations for meeting meal component.

Nutrients Per Serving
17.90 g
Dietary Fiber
3.10 g
16.90 g
393.00 mg
Total Fat
9.90 g
Sat. Fat
3.40 g
Trans Fat
0.00 g