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Get me Grillin'
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CUT & WRAP ORDER
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Part o' the cowNotes
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All Beef ShanksFore / Front Shanks: Ground beef
Hind / Back Shanks: 1" thick cross-cut shank steaks
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CHUCK Steaks: A variety of steaks usually 1/2" to 3/4" in thickness
(Usually chuck eye, chuck blade, or both).
Trim made into ground beef.
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SHOULDER Steaks: A variety of steaks usually 1/2" to 3/4" in thickness (shoulder steaks).
Trim made into ground beef.
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BRISKETBriskets split in half (1 flat & 1 point).
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RIB EYE AREA1.25" thick Rib Steaks (ribeye with the cap still on it).
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SHORT RIBSThe best looking / thickest short ribs remain as short ribs.
Remainder made into ground beef.
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SIRLOIN STEAKS3/4" Sirloin Steaks
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Picanha (Coulotte) Rump Cap Whole roast (usually 2-3 lb).
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Tritip (Bottom Sirloin)Whole roast (usually 3-4 lb).
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STRIP STEAKS1.25" thick New York Strip Steaks
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TENDERLOIN/FILET2" filets - (Cut into pieces like that which is found in restaurants)
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SIRLOIN TIPS Steaks: 3/4" steaks good for grilling or pan-searing.
Leftovers made into ground beef.
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ROUNDTop Round:
Any steaks that look good to the butcher (1/2"- 3/4" thickness)
Cubed round steaks & ground beef with all left over (~1-1.5 lbs per package)
Bottom Round:
Any steaks that look good to the butcher (1/2"- 3/4" thickness)
Cubed round steaks & ground beef with all left over (~1-1.5 lbs per package)
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RUMP ROAST3-4 lb roasts
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HAMBURGER 2 lb packs
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STEW MEAT2 lb packs
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Beef BellyA fatty cut used to make beef bacon.
Usually comes in 2-3 lb packs.
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Flank SteakWhole.
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Hanger, Skirt, and Flap SteaksWhole.
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Oyster SteaksWhole.
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SPECIAL REQUESTS Please let us know if you'd like any of the following:
Ox Tail, Liver, Heart, Tongue, Soup Bones, Kidneys, & Sweet Bread.
Liver in 1 lb packs.
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