Cut-Sheet

1. Ribeye - The ribeye can either be left in a Standing Rib Roast or can be cut into ribeye steaks. Please select one option below and fill out the blank if applicable:

2. Strip Loin - The strip loin can be cut a few different ways. The most popular 2 options are Boneless NY Strip Steaks/Tenderloin Filets or T Bone Steaks and Porterhouse Steaks. You also have the option to leave the Strip Loin (NY Strip) as a whole roast and do the same with the Tenderloin. Please select from one option below and fill out the blank: 

3. Sirloin - The sirloin is available only as a boneless option for steaks. Please write your thickness of your steaks below: 

4. Brisket - The brisket can be either left whole or cut in half. If cut in half you will receive the brisket point and flat packaged separately. Please select one option below: 

5. Fajita Meat - The flank steak and the skirt steak are commonly used for your beef fajita meat. If you do not want these they can be added to your ground beef. Please select one option below:

6. Would you like 8oz beef cutlets added to your order? These are tenderized from the beef round and are used in recipes like chicken fried steak. Usually between 3-5lbs 

7. Ground Beef - Ground beef is made from the trimmings from your order as well as whole cuts that have been designated for ground beef. Please indicate below your desired lean fat ratio. 

8. Would you like to add Hamburger Patties to your order? These are 1/3lb patties packaged 3 per pack. They are vacuum sealed in 1lb packages. Order Size is 20lbs Leave blank if NONE.

9. Would you like to add Chili Meat to your order? This a course grind ground beef that is commonly used for chili style dishes? Vacuum sealed in 1lb packages. Order size is 20lbs. Leave blank if NONE.

10. Ribs - We have two options when cutting your ribs. What we call Short Ribs (BBQ Style) are plate ribs cut between 8-10” long in 3-4 bone sections. We can also cut Tablitas which are a cross cut short rib cut about ¼” to ⅜” thick. You can also choose to grind your ribs. Please select from one option below: 

11. Picanha - The picanha is the top of the top sirloin. It is also known as the brazilian brisket and is popular as the house special in many brazilian steakhouses. It can be left whole as a roast perfect for smoking or can be cut into steaks. Please select one option below: 

12. Tri Tip - The tri tip is a bottom sirloin roast popularized in California. It can be left whole as a roast perfect for smoking or can be cut into steaks. Please select one option below:

13. Roasts. There are 4 roasts to choose from. The chuck roast is the most marbled and tender roast. The Pike’s Peak roast is a variation of a rump roast and is boneless. The rump roast has a deep beef flavor and is the leanest and least tender roast. The arm roast is cross cut from the shank and contains the bone marrow from the marrow bones. It is very flavorful but less tender than the other roasts. Please CHECK THE CHECKBOX for each roast and provide a size. Leave UNCHECKED if you want it GROUND. Our recommended sizes are listed. 

ONLY FILL IN BELOW THE SIZE FOR THE ROAST(S) YOU SELECTED ABOVE. Leave blank if you chose to grind.

14. Bones. Soup bones are cross cut shanks often referred to as Osso Buco Bones. Marrow bones are the few select whole sections of bones that contain the bone marrow. Please select if you would like these for each below:

15. Stew Meat - Stew meat is cut from the round and is cut into cubes. The stew meat is packed into 1lb packages. Please select below if you would like stew meat and how many pounds below: 

16. Organs. Please select any organs you would like retained and packaged for your order below: Please note that these may not be available due to USDA and Food Safety Regulations