Side of Beef
USDA Choice
Hindquarter:
|
Type |
Thickness |
Quanity |
| Round Steak | 1/2 | 9-11 steaks |
| Sirloin Steak | 3/4 | 7-9 steaks |
| T-Bone Steak | 3/4 | 12 steaks, 2 strips |
| Rump Roast | 1/2 (boneless) | |
| Pike's Peak | Boneless or HB | |
| Sirloin Tip | Cube Steaks | 12 steaks |
**Please let us know if you want us to save the fat.
Front Quarter:
|
Type |
Thickness |
Quanity |
| Rib Steak | 3/4 | 12 steaks |
| Seven Steak | 3/4 | 5 roasts |
| Chuck Roast | 3 to 4 pounds | 2 roasts |
| Shoulder Roast | 3 to 4 pounds | 3-4 roasts |
| Ribs | 12 ribs | |
| Brisket | Whole | 1 |
| Hamburger | 12-14 pounds | |
| Soup Bones | 3 packages (2 per pack) |
**Please let us know if you want us to save the fat.
Fresh Cuts of Beef
Brisket: Cuts of beef from the chest region; these cuts are used to make corned beef or smoked for barbecue.
Chuck: Cuts of beef from the shoulder region or front end; usually used in cooking roasts and commonly referred to as pot roasts.
Flank: Cuts of beef usually found as steaks; this is the cut most often used to make London Broil.
Loin: Cuts of beef from the back region; cuts are very tender; most of the steak cuts like strips, t-bones and porterhouses come from this region.
Round: Cuts of beef from the back end region; usually used in cooking roasts and commonly referred to as rump roasts.
Sirloin: Cuts of beef from the small back region; sirloin cuts are very versatile and can be found as steaks and roasts.
Please call 512-280-6514 for pricing.