Beef Cut Options

**ONLY AVAILABLE FOR WHOLE AND HALF BEEF ORDERS**

Below is a list of the various cuts in a BASIC BEEF CUT order (amounts of each vary depending on if you order a whole or half):

Fat content: up to 1/2” on cuts and up to 80/20 grind

Boneless Ribeye [1”, 1/pkg, ~10/side]

Short Ribs [All, 4 per side]

Brisket [cut in half, 2 pieces per side]

Chuck Roast [8 per side]

Sirloin Tip Roast [2 per side]

Filets [1.5”, 1/pkg, ~6/side]

Strips [1”, 1/pkg, ~12/side]

Sirloin Steaks [1″, 1/pkg, ~5 per side]

Rump Roast [4 per side]

Ground Beef [1lb bulk, ~90 lbs per side]

*Beef Customizations**

**Grind All Roasts {replaces Chuck Roast, Sirloin Tip Roast, and Rump Roast}

**Bone-in Ribeye {replaces Boneless Ribeye} [1”, 1/pkg, ~12/side]

**Bone-in T-bone {replaces Strips and decreases number of Filets} [1”, 1/pkg, ~16/side]

**Flank

**Skirt

**Tenderizing [Cube Steak and Sirloin Tip Steak] {replaces Sirloin Tip Roast}

**Stew Meat – All [~6lbs/side] {replaces some Ground Beef}

**Patties Vac Packed {replaces some Ground Beef}

**Bones [x5 5lb bags]

**Suet Fat – [All, ~5lbs, ~1 bag]

**Offals [heart, liver, etc.]