| Description | Quantity |
|---|
| Beef - Back Ribs ( whole slabs - usually around 3 lbs each ) | |
| Beef - Beef Tips ( 1-1.5 lb packs. Cut from the sirloin. 20 lbs per case. ) | |
| Beef - Bottom Round Roast ( Usually 3 to 4 lb roasts, single packed. ) | |
| Beef - Brisket ( Whole, halves (point or flat cut) trimmed 1/4" various sizes ranging from 2 lbs to 13 lbs ) | |
| Beef - All Natural:Burger ( Burger (80%) 8 oz or 5.3 oz sizes. Both are 2 lb packs - 20 lb cases. 5.3 oz has 6 burgers per pack and 8 oz has 4 burgers per pack. ) | |
| Beef - Chuck Roasts ( Chuck Tender Roasts (boneless) 2-3 lbs each ) | |
| Beef - Coulotte ( Coulotte (Cap off the top sirloin) 3 to 5 lb roasts, fat cap on, but trimmed 1/4" Also called Pichana (Brazilian) or TriTip (Cailfornia/Texas) ) | |
| Beef - Cube Steak ( Cube Steak - Cut from the bottom round or top round, thin sliced and run through the tenderizer twice. 4 oz slices separated by wax paper. 1 to 1.5 lb packs. ) | |
| Beef - Denver Steak ( Denver Steak - roughly 2 lb packs, several slices per pack. Cut from the shoulder/chuck. Has some marbling. No need to marinate, just grill. ) | |
| Beef - Eye of Round Roasts ( Eye of Round Roasts (whole 3 to 5 lb roasts or cut in half 2 to 4 lb roasts) trimmed, minimal amount of exterior fat. ) | |
| Beef - Fajita Strips ( Fajita Strips - Sliced and ready to cook. 1 to 2 lb packs. ) | |
| Beef - Fat ( Beef Fat - frozen in chunks. Packed as needed for the order. ) | |
| Beef - Filet ( Filet (2" thick, 2/pack) ) | |
| Beef - Flank Steak ( Flank Steak (1/Pack) ) | |
| Beef - Flat Iron Steaks ( Flat Iron Steaks (1/Pack) ) | |
| Beef - Ground Beef (80%) 5 lbs ( Ground Beef (80%) 5 lbs packs (2 packs per case) ) | |
| Beef - Ground Beef (95%) 1 lb ( Ground Beef (95%) 1 lb (20 packs per case) ) | |
| Beef - Ground beef (Special Blend) ( Ground beef (Special Blend) 2 lbs per pack. 20 lb cases. Chuck, Brisket, Short ribs. 80/20 ) | |
| Beef - Ground Sirloin ( Ground Sirloin 1 lb bulk (20 lbs per case) ) | |
| Beef - Hanger Steak ( Hanger Steak (1 steak per pack) Silver skin trimmed. ) | |
| Beef - Heart ( Heart - 1 per pack, roughly 3 lbs each. ) | |
| Beef - Jerky ( Jerky - Hot, Ole Time (peppercorn), Spicy, Regular. 3 oz bags. ) | |
| Beef - Kabobs ( Kabobs - 1" pieces, 1 to 1.5 lb packs, cut from the top sirloin. ) | |
| Beef - Kidney ( Kidney - about 1 lb packs. ) | |
| Beef - Knuckles (bones) ( Knuckle bones - split - 3 to 4 lb bags, frozen. ) | |
| Beef - Liver (sliced) ( Liver - Sliced - Frozen - 1 to 1.5 lb packs. ) | |
| Beef - London Broil Roast ( London Broil Roast - 3 to 4 lb roasts, 1 per pack ) | |
| Beef - Marrow Bones ( Marrow Bones - 3" or 6" cut, frozen, packed in 3 to 4 lb bags. ) | |
| Beef - Medallion Steaks ( Medallion Steaks (Center Cut Sirloin Tip steaks) 2 lb packs, 3 to 4 steaks per pack. ) | |
| Beef - Neck Bone ( Neck Bone - roughly 1 lb packs. ) | |
| Beef - NY Strip Steaks ( NY Strip Steaks (1 1/4 thick, 2/Pack) ) | |
| Beef - Ox Tails ( Ox Tails (cut between the vertebra) 1 to 2 lb packs. ) | |
| Beef - Petite Shoulder Tender ( Petite Shoulder Tender (Teres Major) - 1 steak per pack, trimmed and ready to cook. ) | |
| Beef - Porterhouse ( Porterhouse steaks - 1 per pack, 1 1/4" thick. ) | |
| Beef - Rib Roast Prime ( Rib Roast Prime (bone in or boneless - various sizes, 2 lbs to 12 lbs, 2 bone to 5 bone roasts. Order as needed. Whole slabs also available. ) | |
| Beef - Ribeye (bone in or boneless) ( Ribeye (bone in or boneless) Bone in - cut 1 1/4" thick, 1 per pack. Boneless - cut 1 1/4" thick, 2 per pack. ) | |
| Beef - Rump Roast ( Rump Roast - 3 to 4 lbs each ) | |
| Beef - Shank - Osso Bucco ( Shank - Osso Bucco (1 1/2"" thick, 1 per pack) ) | |
| Beef - Short Ribs ( Short Ribs (bone in or boneless) various sizes and whole slabs available ) | |
| Beef - Neck Bone ( Neck Bone - roughly 1 lb packs. ) | |
| Beef - Shoulder Roast ( Shoulder Roast (bone in or boneless) roughly 3 lbs per roast. ) | |
| Beef - Sirloin Steaks ( Sirloin Steaks (1" thick, 1/Pack) ) | |
| Beef - Sirloin Tip Roasts ( Sirloin Tip Roasts - roughly 3 lbs per roast ) | |
| Beef - Skirt Steak ( Skirt Steak - roughly 1 lb packs ) | |
| Beef - Stew beef ( Stew beef - 1" pieces, 1 to 1.5 lb packs, 20 lbs per case. ) | |
| Beef - Stir Fry ( Stir Fry - 1 to 1.5 lb packs, 20 lb cases, cut from the top sirloin ) | |
| Beef - T-Bone Steak ( T-Bone Steaks - 1 1/4" thick, 1 per pack. ) | |
| Beef - Neck Bone ( Neck Bone - roughly 1 lb packs. ) | |
| Beef - Tenderloin ( Tenderloin (whole) - trimmed, silver skin removed, 3 to 5 lbs per loin. ) | |
| Beef - Tendons ( Tendons ) | |
| Beef - Tongue ( Tongue - 1 whole tongue per pack, roughly 3 lbs each ) | |
