Beef

Standard American Beef Cut

• Arm/Cross-Rib, Chuck, & Rump Roasts all 3-4lbs each
• T-Bone, Rib, Top Sirloin, & Sirloin Tip Steaks all cut 3/4″ thick
• Round Steaks sliced thin for Carne Asada
• Flank & Skirt Steaks not tenderized
• Soup Bones 6-8 pkgs
• Boneless Stew Meat 6-8 pkgs
• Short Ribs
• Tri-Tip Roast
• Brisket Roast whole
• Ground Beef in 1.5lb pkgs

Standard Mexican Beef Cut

• All roasts for Thin Carne Asada
• T-Bone, Rib, Top Sirloin, & Chuck cut in steaks 1/2″
• Rounds for Thin Carne Asada
• All Soup Bones and Boneless Stew possible
• Short Ribs
• Least possible Ground Beef in 1.5lb pkgs

Standard Mexican Cut (Spanish)

• Mayoria de Carne asada del Mano y Pierna
• Chuletas de T-Bone, Rib, Top Sirloin, & Chuck 1/2″
• Todo Caldo con hueso y Guisar possible
• Costillas
• Menos Carne Molida possible en paquetes de 1.5lb

**If you choose New York, you won’t get any Tbone/Porterhouse

***Rib-Eye is boneless, and regular Rib Steak is bone-in

****The Standard percentage of fat in our ground is 12-15% which is leaner than most, so if you want more fat, please ask

Whatever you choose to NOT HAVE goes into Ground beef