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Steaks Tenderloin 1. Leave whole, or 2. Slice into filet a. How thick? b. How many per package? NY Strip 1. How thick? 2. How many per package? Rib Eye 1. How thick? 2. How many per package? Sirloin 1. How thick? 2. Sirloins are usually packaged one per package due to their large size. |
Round 1. Round Steaks, or a. How thick? b. How many per package? 2. Minute Steaks, or a. Minute steaks are ¼ thick. b. How many per package? 3. Round Roasts, or a. What size? 4-5 pounds 3-4 pounds 2-3 pounds 4. Stew Meat, or 5. Ground Beef |
Sirloin Tip 1. Leave whole as 7-8 pound roast, or 2. Cut into 2, smaller roasts Miscellaneous Ribs 1. Leave as ribs 2. Cut meat off and process into ground beef Organs 1. Yes, I want the organ meats (heart, liver, kidney and spleen), or 2. No thanks, I do not want them. (This will not affect the processing costs) |
Roasts Chuck 1. Roasts, or a. What size? 4-5 pounds 3-4 pounds 2-3 pounds 2. Stew Meat, or 3. Ground Beef |
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Rump 1. Roast, or a. What size: 4-5 pounds 3-4 pounds 2-3 pounds 1-2 pounds 2. Stew Meat___ pound packages 3. Ground Beef Sirloin Tip 1. Leave whole as 7-8 pound roast 2. Cut into 2, smaller roast |
| All ground beef is in 1 pound packages All stew meat is in any number of pound packages. |
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