Beef Processing

Chuck Roasts: 5-7 Items | 4-5 lbs

Shoulder Roasts: 5-7 Items | 4-5 lbs

Alternatives for this cut:

• Chuck Steaks
• Shoulder Steaks
• Grind for trim/burger
• Chop for more Stew Meat

Boneless Eye Steaks: 12-14 Items |

1/2" to 3/4" 

 Alternatives for this cut:

• Bone-In Rib Steaks
• Boneless Prime Rib Roast
• Bone-In Prime Rib Roast

Bone-in T-Bone and Porterhouse Steaks: 12-14 Items | 1/2" to 3/4"   

 Alternatives for this cut:

• Beef Tenderloin
• Filets
• Strip Steaks

Round Steaks: 5-7 Items | 1/2" steaks (tenderized or untenderized)

Alternatives for this cut: 

• Top Round Roasts
• Bottom Round Roasts
• Eye of Round Roasts
• Cube Steaks
• Patio Steaks
• Ground Roast Beef
• Grind for more Burger

Rump Roasts: 2-3 Items | 3-4 lbs Roasts

Alternatives for this cut: 

• Roast Beef and Gravy
• Ground Roast Beef
• Grind for more burger

Approximately 55 to 70 lbs

• 1 lb pkgs
• 1 1/2 lb pkgs
• 2 lb pkgs
• Hamburger patties

Sirloin Tip Roasts: 2-3 Items | 3- 4 lbs Roasts

Alternatives for this cut:  

• Sirloin Tip Steaks
• Roast Beef and Gravy
• Ground Roast Beef
• Grind for more burger

Sirloin Steaks: 4-5 Items | 

1/2" Bone-In Steaks

• Stew Meat
• Soup Bones (Shank Meat)

 Be sure to let us know if you want any of the following: 

• Beef Brisket
• Liver
• Tongue
• Heart
• Brain
• Ox Tail