MIDDLE CUTS

TENDERLOIN

Center Cut Filet Mignon

Single Slit Filet

Tenderloin Tails

Tenderloin Pieces

TOP SIRLOIN

Picanha

Sirloin Steak

Base-ball Cut Sirloin Steak

SHORTLOINS

Porterhouse

T-bone Steak

Kansas City Strip Steak

New York Strip Steak

LIP-ON RIBEYE

Rib-eye Delmonico Steak

Rib-eye Manhattan Steak

CHUCK – ROUND – OTHER CUTS

CHUCK ROLL / CLOD BLADE

Chuck Roll Neck Off

Shoulder Clod (1/4″ Trim)

Rump Steak

Blade Chuck Neck Off (Slices, Strips, Cubes, Dices)

SKIRT MEATS

Flank Steak

Flap Meat

Inside Skirt

Outside Skirt (Whole, Peeled, Tenderized, Sliced, Cut in to Strips)

ROUNDS & KNUCKLE

Top Inside Round

Bottom Round Flat

Eye Round

Peeled Knuckle (Thin & Thick Slices, Strips)

GROUNDS & COOKED

Ground Chuck

Ground Beef 81/19, 73/27

Tex Mex “Taco Mix”

Ground Beef Cooked

RIBS

Top Inside Round

Bottom Round Flat

Eye Round

OTHERS

Tongue, Bone In Shank, Oxtail, Feet, Tripes (Scalded, Honeycomb, Omashum Book)

Feet & Tripes

BRISKET & BLADE MEAT

Brisket to Shred

(Regular, 1/4″ Trim. Peeled)

HAMBURGER PATTIES

100% Black Angus

Special Blends

Fresh or Frozen