Cuts of Raw Beef

Products

Beef Cuts

Standard Break and Trimmings

Chuck

  • 2 Pc. Boneless Chuck
  • Chuck Short Ribs B/I (4 bone)
  • B/I Blade N/O (SEL/CH Only)
  • Chuck Roll 1X1 N/O (CH Only)
  • Shoulder Clod 1/4" (CH Only)
  • Chuck Tender

Ribs

  • 18/UP 2X2 Lipon Ribeye
  • 13/18 2X2 Lipon Ribeye
  • 13/dn Lipon Ribeye
  • B/I Rib (Export Rib)
  • Meaty Back Ribs

Loins

  • 0X1 Striploin (Heavy, Down)
  • 1X1 Striploin (Heavy, Down)
  • 2X3 Striploin
  • PSMO Tenderloin
  • Commodity Top Butt
  • 1/4" Top Butt
  • 2 Pc. Top Butt
  • Ball Tips
  • Peeled Tri Tip

Round

  • Commodity Inside Round
  • 1/4" Inside Round
  • Denuded Inside Round
  • Peeled Cap/Off Inside Round
  • Round Flat 1/4" S/O
  • Peeled Knuckle
  • Peeled Eye Round

Brisket

  • 120 Boneless Brisket

Shank Meat

  • B/I C/Cut Hind Shank
  • B/I C/Cut Fore Shank
  • Boneless Shank Meat

Short Plate

  • Plate Short Rib B/I (3 bone)
  • Skirt Steak
  • Navels - 9" Navel

Trim

  • 50/50 Trim
  • Lean Trim
  • Navel Trim
  • Suet Fat

Thin Meats

  • Pectoral Meat
  • Rib Cap Meat
  • Peeled Loin Tail
  • Sirloin Flap Meat
  • Inside Skirt
  • Peeled Outside Skirt
  • Flank Steak
  • Heel Meat R/O
  • Rose Meat/Flank Trim
  • Round Trim
  • Hanging Tender
  • Teres Major

Bones

  • Whole Femur
  • 3 Pc. Femur
  • Femur Knobs
  • Cut Bones

Offal

  • Oxtails
  • Head Meat
  • Cheek Meat
  • Lips
  • Tongues
  • Hearts
  • Livers
  • Omasum
  • Honeycomb Tripe
  • Scalded Tripe
  • Mountain Chain Tripe
  • Whole Heads
  • Intestines

**Combo, frozen, and tested product available at customer's request**

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