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Description

Chuck / Arm Roast, 15-20#

Rolled Rump Roast, 5-6#

Sirloin Tip Roast, 5-6#

Round Steak or Stew Meat, 6-8#

Ribeye Steak, 5-7#

Porterhouse of T-bone Steak, 10#

NY Strip Steak, 5#

Sirloin Steak, 4#

Tenderloin Filets, 3#

Flank Steak, 1#

Skirt Steak or Fajita Meat, 4#

Flat Iron Steak, 2#

Tri-tip Steak, 2#

Brisket, 4#

Short Ribs, 4#

Soup Bones With Meat, 8#

Liver, 2#

Bones for Bone Broth, 20#

Ground Beef, 60#

Ground Beef Circular Cut Patties 30#