Description
Chuck / Arm Roast, 30-40#
Rolled Rump Roast, 10-12#
Sirloin Tip Roast, 10-12#
Round Steak or Stew Meat, 12-16#
Ribeye Steak, 10-14#
Porterhouse of T-bone Steak, 20#
NY Strip Steak, 10#
Sirloin Steak, 8#
Tenderloin Filets, 6#
Flank Steak, 2#
Skirt Steak or Fajita Meat, 8#
Flat Iron Steak, 4-5#
Tri-tip Steak, 4#
Brisket, 8#
Short Ribs, 7#
Soup Bones With Meat, 40#
Liver, 4#
Bones for Bone Broth, 40#
Ground Beef, 130#
Ground Beef Circular Cut Patties, 40#
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