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Beef List
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My favorite is Red Angus, but I can get you ANYTHING you would like. Just because you can see the big pieces below, You do not have to have to get such a large section. Remember, I can cut anything any way you prefer.
- Whole Cattle (Special order dry aging makes this a home run)
- Side of Beef
- Hindquarter of Beef
- Forequarter of Beef
- Chuck of Beef
- Rib of Beef
- Loin of Beef
- Hip of Beef
- Round of Beef (steamship round)
- Top Round
- Bottom Round
- Top Sirloin
- Eye Round
- Gooseneck (eye round and bottom round attached)
- Porterhouse
- T-Bone
- Flank Steak
- Rib Eye (boneless)
- Sirloin
- Sirloin (boneless)
- NY Strip
- NY Strip (boneless)
- Bottom Round Stk
- Bottom Steak
- Tip Steak Cap off
- Eye Round Steak
- Sandwich Steak
- Sirloin Tip London
- Sirloin Tip Steak
- Beef Back Ribs
- Chuck Stew
- Chuck Kabob
- Round Kabob
- Round Fondue
- Short Steak
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- Prime rib Steak
- Skirt Steak
- Rump Short Cut
- Tenderloin Strip
- Tenderloin Tips
- Sirloin Tips
- Blade 1st Cut
- 7 Bone
- Under-Blade BI
- Under-Blade NB
- Top Blade NB
- Mock Tender
- Chuck Eye
- Cubed Steak
- Pepper Steak
- London Broil SHO.
- London Broil TOP
- Top Blade BI Whole Brisket
- Half Brisket
- Flat Cut brisket
- Point Cut Brisket
- Brisket Stew
- 7 Bone
- Blade 1st Cut
- Top Round Steak
- Flank'en Bone in
- Flank'en Boneless
- Short Ribs
- Beef Round Stew
- Neck Meat Stew
- Shank Center Cut
- Shin End Cut
- Shank Boneless
- Marrow Bones
- Neck Bones
- Oxtails
- Short Ribs No Bone
- Ground Beef Patties
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The list goes on and on... Just Ask!
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