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 Beef Cut (Spanish)
- Mayoria de Carne asada del Hombro 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
Standard Hog Cut
- Pork Chops cut 5/8″ thick 4 per package
- 1/2 Shoulder cut in Steaks 5/8″ 2 per package
- 1/2 Shoulder cut in Roasts 3-4lbs each
- Cured Bacon & Hams
- Bacon is sliced Medium thickness
- Ham Centers sliced for breakfast steaks & Ends for Roasts 3-4lbs
- Spareribs
- Breakfast Medium Sausage 1lb packages
Lamb Standard Cut
- Whole Leg of Lamb
- Shoulder cut in Chops 3/4″ 2 per package
- Loin Chops cut 1″ 4 per package
- Breast of Lamb
- Lamb Shanks
- All trim made for Stew 1lb packages
2023 Prices are $1.20/lb for standard wrap & $1.35/lb for vacuum packed for Beef and Hogs. Hog cures will be an additional $1.25/lb. Lambs are a flat fee of $115.00 for the standard wrap or $125.00 for vacuum packed. A more strict storage policy will be put in place as well.