Description
Chuck / Arm Roast, 70-80#
Rolled Rump Roast, 15-20#
Sirloin Tip Roast, 20-24#
Round Steak or Stew Meat, 24-32#
Ribeye Steak, 20-28#
Porterhouse of T-bone Steak, 40#
NY Strip Steak, 20#
Sirloin Steak, 16#
Tenderloin Filets, 12#
Flank Steak, 4#
Skirt Steak or Fajita Meat, 16#
Flat Iron Steak, 9#
Tri-tip Steak, 8#
Brisket, 16#
Short Ribs, 15#
Soup Bones With Meat, 20#
Liver, 8#
Bones for Bone Broth, 80#
Ground Beef, 300#
Ground Beef Circular Cut Patties, 3#
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