Beef

HOME /

PRODUCTS /

BEEF

CHUCK

CHUCK ROLL

  • Quality grade
  • Different arm length portion exclusions – ventral cut
  • Removal of Subscapularis

CHUCK EYE

  • Quality grade
  • Thickness or portion weight
  • Tied or netted
  • Longissimus dorsi muscle must be on one side of the steak

COUNTRY STYLE RIBS

  • Quality grade
  • Portion weight

BEEF ROAST

  • Tied or netted
  • Should be practically free of fat

DENVER STEAK

  • Quality grade
  • Thickness (optimal thickness 3/4″)
  • Removal of connective tissue – denuded
  • Benefits from tenderization
  • Recommend 21 day aging

SHOULDER CLOD

  • Quality grade
  • Long or short cut
  • Removal of Teres major
  • Removal of lnfraspinatus

FLAT IRON STEAK

  • Quality grade
  • Removal of internal and external connective tissue – denuded
  • Portion weight

RANCH STEAK

  • Quality grade
  • Removal of connective tissue – denuded
  • Removal of elbow tendon
  • Thickness or portion weight

RIB

RIB ROAST

  • Quality grade
  • Fat cover
  • Weight range
  • No surface fat present
  • Length of tail (lip)
  • Never tied or netted

RIB STEAK

  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Length of tail (lip)

COWBOY STEAK

  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Length of bone

RIBEYE BONELESS

  • Quality grade
  • Fat cover
  • Length of tail (lip)
  • Weight range
  • Tied or netted

RIBEYE CAP

  • Quality grade
  • Portion weight
  • Removal of connective tissue

RIBEYE STEAK

  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Length of tail (lip)

RIBEYE ROLL STEAK

  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Removal of the tail (lip)

BACK RIBS

  • Chine and thoracic vertebrae removed
  • Whole or half
  • Portioned by number of rib bones

LOIN

SHORT LOIN

  • Quality grade
  • Length of tail
  • Thickness of surface fat
  • Weight range

PORTERHOUSE STEAK

  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Tail length

T-BONE STEAK

  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Tail length

STRIP LOIN

  • Quality grade
  • Length of tail
  • Thickness of surface fat
  • Weight range

STRIP STEAK

  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Tail length

WHOLE TENDERLOIN

  • Quality grade
  • Removal of connective tissue – denuded
  • Weight range

SIRLOIN

TOP SIRLOIN

  • Quality grade
  • Thickness of surface fat
  • Weight range

TOP SIRLOIN STEAK

  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat

TOP SIRLOIN FILLET

  • Quality grade
  • Thickness or portion weight
  • Tied or netted

SIRLOIN CAP

  • Quality grade
  • Thickness of surface fat
  • Portion weight

TRI-TIP

  • Quality grade
  • Removal of fat
  • Removal of connective tissue – denuded
  • Weight

COULOTTE STEAK

  • Quality grade
  • Removal of fat
  • Removal of connective tissue – denuded
  • Thickness of surface fat
  • Cut against the direction of the muscle fiber
  • Thickness or portion weight

PETITE SIRLOIN STEAK

  • Quality grade
  • Removal of fat
  • Removal of connective tissue – denuded
  • Thickness of surface fat
  • Thickness or portion weight
  • Benefits from tenderization

ROUND

STEAMSHIP ROUND

  • Quality grade
  • Removal of shank meat
  • Thickness of surface fat
  • Portion weight 30 to 50 pounds

TOP ROUND

  • Quality grade
  • Thickness of surface fat

TOP ROUND STEAK

  • Quality grade
  • Removal of heavy connective tissue
  • Removal of cap (Graci/is)
  • Removal of soft side muscles (Pectineus and Sartorius)
  • Thickness or portion weight
  • Benefits from tenderization

OUTSIDE ROUND

  • Quality grade
  • Removal of heavy connective tissue
  • Benefits from tenderization

TOP ROUND CAP STEAK

  • Quality grade
  • Thickness of surface fat
  • Removal of surface fat
  • Removal of connective tissue
  • Weight
  • Benefits from tenderization

SIRLOIN TIP (KNUCKLE)

  • Quality grade
  • Removal of fat (peeled)
  • Whole or split

BRISKET

WHOLE BRISKET

  • Quality grade
  • Removal of brisket point
  • Removal of surface fat
  • Removal of connective tissue – denuded

PLATE

SHORT RIBS

  • Quality grade
  • Thickness of surface fat
  • Specify “Flanken Style” for portions cut at right angle to rib bones
  • Specify width of cut
  • Specify number of ribs per portion

OUTSIDE SKIRT STEAK

  • Quality grade
  • Removal of the membrane – skinned
  • Removal of surface fat
  • Portion by weight
  • Benefits from tenderization

INSIDE SKIRT STEAK

  • Quality grade
  • Removal of the membrane – skinned
  • Removal of surface fat
  • Portion by weight
  • Benefits from tenderization

FLANK

FLANK STEAK

  • Quality grade
  • Removal of the membrane – skinned
  • Removal of surface fat
  • Portion by weight
  • Benefits from tenderization

HANGER STEAK

  • Quality grade
  • Removal of fat
  • Removal of connective tissue – denuded
  • Cut against the direction of the muscle fibers
  • Whole or portion by weight

GROUND BEEF

  • Style 1: Ground Beef,Special
  • Style 2: Ground Beef,Chuck
  • Style 3: Ground Beef, Round
  • Style 4: Ground Beef, Sirloin
Close Menu