Typical Quarter

Steaks (2 per pack)

Roasts (~2 to 3 lbs each)

Roasts (~2 to 3 lbs each)

2 packs of Filet Mignon
2 packs of Ribeye Steaks (boneless)
2 packs of New York Steaks
2 or 3 packs of Top Sirloin Steaks
2 or 3 packs of Sirloin Tip Steaks

Roasts (~2 to 3 lbs each)

Roasts (~2 to 3 lbs each)

Roasts (~2 to 3 lbs each)

2 Chuck Roasts
2 London Broil
1 Rump Roast
1 Eye of Round Roast
1 Brisket

Specialties

Roasts (~2 to 3 lbs each)

Specialties

2 packs of Short Ribs
2 packs of cross cut shanks
1 pack of back ribs
Fajita meat or stew meat (summer vs winter)
50 pounds of AMAZING ground beef

Option A

Option A

Specialties

Tri-tip
Clod Tender
Flat Iron Steak
Petite Tender

Option B

Option A

Option B

Sirloin Cap
Flank Steak
Skirt Steak
Ball Tip Roast