INDIVIDUAL CUTS
breaking down the whole animal
- Ground beef 1 and 2#
- Cheeks 1#
- Roasts (Eye Round, Top Round, Chuck) 3.5-4.5 #
- Chuck steaks 1.5#
- Brisket (half) 4-6# or whole 8-12#
- Flat meats (Flank, Skirt, Hanger) 1-2#
- NY strip steak (2 pack) 1#
- Porter House 1.5#
- Rib Eye (Frenched) 1.75-2.25#
- Rib Eye (Semi-Boneless) 1-1.4#
- T-bone 1#
- Whole shortloin (boneless) 8-10#
- Standing Rib roast 12-14#
- Rib roast (boneless) 12#
- Filet Mignon (2pack) 1#
- Delmonico .85-1#
- Tenderloin roast 3-5#
- Marrow bones 8-10#
- Suet
Cuts
Shanks/Osso Buco 1-2#
Short Ribs 2-3.5#
Oxtail 2#
Korean ribs (Flanken/Kalbi) 1#
Ground beef 1 and 2#
Beer Brats (PORK) 4 ct/1#
Cheeks 1#
Roasts (Eye Round, Top Round) 3.5-4.5 #
Chuck steaks 1.5#
Brisket (half) 4-6# or whole 8-12#
Whole chuck roll 15#
Flat meats (Flank, Skirt, Hanger) 1-2#
NY strip steak (2 pack) 1#
Porter House 1.5#
Rib Eye (Frenched) 1.75-2.25#
T-bone 1#
Whole shortloin (boneless) 8-10#
Standing Rib roast 12-14#
Rib roast (boneless) 12#
Filet Mignon (2pack) 1#
Tenderloin roast 3-5#
Marrow bones 8-10#
Suet
Leaf lard (PORK)