Description
Cut List:
- Filets
- New York Steaks
- Rib Eye Steaks
- Top Round Steak
- Top Sirloin Steak
- Cube Steak
- Rump Roast
- Sirloin Tip Roast
- Cross rib Roast
- Chuck Roast
- Short Ribs
- Brisket
- Stew meat
- Flank Steak
- Tri Tip
- Soup bone
- Eye of round
- Ground Beef
- Marrow Bones
Volume orders contain the following approximate ratios:
25% steaks, 40% roasts and variety cuts, and 35% ground… You will need 10 cubic feet of freezer space.
*Before we take in the steer, we put it in the customer’s name. The steer will belong to the customer. We contact you a couple weeks before your steer is going to be ready and we will let you now when it is ready.
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