BEEF

Boxed

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  • Chuck Clod
  • Chuck Clod Top Blade
  • Chuck Flap
  • Ribeye B/I Lip on 16/UP
  • Loins: Culotte Muscle
  • Loins: PSMO B/I
  • Loins: PSMO 5/UP
  • Inside Round
  • Round Eyes
  • Clod Tender
  • Short Loin 0x1
  • Boneless Strip 0x1
  • Inside Round 1/4"
  • Inside Round Denuded
  • Center Cut Back Rib
  • B/I Chuck Short Ribs
  • B/I Rib Short Rib 9"
  • Peeled Tri-tip
  • Peeled Flap Meat
  • Brisket 9/UP
  • Brisket Flats
  • Flank Steak
  • Outside Skirts
  • Peeled Outside Skirts
  • Hanging Tenders

Portion Control

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  • Filets, E/E or C/C
  • Tenderloin Medallions
  • Clipped Tail Nude Tenders
  • Whole Nude Tenderloins
  • Texas Tails
  • Strip Steaks E/E or C/C
  • Vein Steaks
  • Nude or “Japanese Style” Strips
  • “Long Island” Strips
  • Manhattan Strips Bone-in or Boneless
  • Top Sirloin c/c or semi center
  • Baseball Cut
  • Nude Sirloins
  • Culottes, Fat On or Nude
  • Porterhouse Steaks
  • T-Bones
  • Bone-in Filet
  • Frenched Bone-in Filet
  • KC or Bone In Strips
  • Flat Irons
  • Hargars Steaks
  • Skirt Steaks
  • Palomilla Steaks
  • Tri Tips
  • Ball Tips
  • Cowboy Ribeyes
  • Cowgirl Ribeyes
  • Tomahawk Chops
  • Split Bone Rib Steaks
  • Ribeyes, pure or delmonico
  • Filet of Ribeyes
  • Spinalis Muscle
  • Short Ribs, Kosher Style
  • Short Rib Osso Bucco, Regular or Frenched
  • Boneless Short Ribs, whole or portioned
  • Single Bone Short Ribs