A high quality paste base made with roasted beef and beef extract. Low Sodium Supreme Beef Base is USDA inspected with beef as the first ingredient, and contains no added monosodium glutamate (MSG). Prepared, the product creates a rich, natural stock with the pleasant flavor and aroma characteristic of cooked beef stock, while still satisfying the requirements of a low or reduced sodium diet. Made in the USA.
Prepare stock or seasoning by dissolving product in water. A soup base makes an excellent foundation for creating or enhancing stocks, sauces, and gravies. Use prepared stock to create home-style soups or to enhance pasta or rice dishes. Contact RC Fine Foods for recipe ideas or suggested uses.
Packaged in BPA/Phthalate-free HDPE jars or pails. Each container has a lot code and “packed on” date.
|Product Number||Package Size||Yield|
|81180||12/9 oz jars||5 gallons/9 oz -or- 8.9 gallons/lb|
|81183||6/9 oz jars|
|81185||18 lb pail|
Store in a cool, dry place. May be refrigerated to extend shelf life.
6 months (non-refrigerated)
1 year (refrigerated)
Roasted beef, onion powder, chicken fat; hydrolyzed corn, soy and wheat protein; salt, maltodextrin, dextrose, sugar, yeast extract, beef stock, yeast extract with natural flavor, beef flavor, caramel color, potato flour, food starch – modified, carrot juice powder, autolyzed yeast, natural flavors, hydrolyzed soy protein, disodium inosinate, disodium guanylate, citric acid, garlic powder, potassium chloride, corn solids, and succinic acid.
Soy and wheat.
Product prepared with water.
|Prepared||Per 100 grams (base)|
|Weight or Serving Size||½ tsp. (3 g) – 1 cup||100 g|
|Calories from Fat||5||153|
|Total Fat||0.5 g||17.0 g|
|Saturated Fat||0 g||6.0 g|
|Trans Fat||0 g||0.6 g|
|Cholesterol||0 mg||49.1 mg|
|Sodium||140 mg||4,340 mg|
|Potassium||25 mg||730 mg|
|Total Carbohydrates||1 g||34.1 g|
|Dietary Fiber||0 g||1.1 g|
|Sugar||0 g||14.8 g|
|Protein||0 g||14.1 g|
|Vitamin A||0%||1,698.8 IU|
|Vitamin C||0%||1.9 mg|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.