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Description

Chuck / Arm Roast, 7-10#

Rolled Rump Roast, 3#

Sirloin Tip Roast, 3#

Round Steak or Stew Meat, 3-4#

Ribeye Steak, 2.5-3.5#

Porterhouse of T-bone Steak, 6#

NY Strip Steak, 2.5#

Sirloin Steak, 2#

Tenderloin Filets, 1.5#

Flank Steak, 1#

Skirt Steak or Fajita Meat, 2#

Flat Iron Steak, 1#

Tri-tip Steak, 1#

Brisket, 2#

Short Ribs, 2#

Soup Bones With Meat, 4#

Liver, 1#

Bones for Bone Broth, 10#

Ground Beef, 40#

Ground Beef Circular Cut Patties, 20#