Blue Grotto Beef · Online Sales Standard

Standardized Online Sales Cut Sheet

Illustrated reference for all standard online-sale cuts with target packaged ounces and inches.

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On this pageMaster SpecsChartsPremiumSeam-ButcheredSirloinRoastsPlate & FlankSlow-CookGround
Standardization method

Portion steaks are standardized by target weight first, then by target thickness. Whole-muscle cuts are standardized by average packaged weight and by a clean, consistent visual presentation.

Cut list covered

Premium steaks, specialty seam-butchered steaks, sirloin cuts, roasts, plate and flank cuts, slow-cook cuts, and traditional 92% ground beef.

Operational use

Use this as an internal cut standard, online sales reference, packaging guide, and customer-facing spec summary for consistent merchandising.

Use noteIf a piece does not hit the target look and spec for its named SKU, redirect it into another standard product instead of selling it off-spec.
The Master Table

Master Standardized Specs

CutSale formTarget ozTarget inchesSectionNotes
RibeyeBoneless steak12 oz1.5 inPremium SteaksRounded premium steak with strong marbling and a clean outer trim.
New York StripBoneless steak12 oz1.5 inPremium SteaksStraight, squared profile with a distinct fat cap on one long edge.
FiletCenter-cut medallion6 oz1.75-2.00 inPremium SteaksUse thick center cuts only; tails go to medallions or tips.
DelmonicoChuck eye / Delmonico steak10 oz1.25 inSpecialty Seam-Butchered SteaksWell-marbled premium value steak with a round to oval face.
Denver SteakRectangular steak8 oz1.00 inSpecialty Seam-Butchered SteaksKeep a neat rectangular presentation with visible marbling.
Ranch SteakLean shoulder steak8 oz1.00 inSpecialty Seam-Butchered SteaksOnly keep the most attractive pieces as steaks; divert off-spec pieces to value-added or grind.
Flat IronLong flat steak8 oz1.00 inSpecialty Seam-Butchered SteaksUniform thickness after center seam removal; clean long profile.
Petite TenderWhole muscle6 oz avg1.25-1.50 in dia.Specialty Seam-Butchered SteaksSell as a neatly trimmed whole petite tender for cleaner online standardization.
Top SirloinBoneless steak8 oz1.125 inSirloin CutsRounded to slightly oval face with moderate marbling.
Sirloin BavetteWhole muscle12 oz avg1.00 in centerSirloin CutsLong tapered cut with strong visible grain; standardize by whole-piece presentation.
Tri-TipWhole roast40 oz avg2.00 in thickest pointSirloin CutsTrim to a clean triangular roast and keep shape consistent.
Sirloin Tip RoastCompact roast40 oz avg3.00 in thickest pointRoastsLean roast standard with even shape for online merchandising.
Top Sirloin RoastPremium roast48 oz avg3.50 in thickest pointRoastsSlightly fuller and more premium roast presentation.
Brisket FlatFlat section80 oz avg2.25 in thickest pointRoastsLean brisket section sold separately with a smooth, squared profile.
Brisket PointPoint section64 oz avg2.75 in thickest pointRoastsRicher brisket section sold separately with a fuller end.
Flank SteakWhole muscle24 oz avg0.875-1.00 inPlate & Flank CutsKeep the full-length grain and avoid excessive trimming.
Skirt SteakWhole muscle20 oz avg0.50-0.75 inPlate & Flank CutsBest sold whole with a long narrow profile for hot-and-fast cooking.
Hanger SteakWhole muscle12 oz avg1.25 in centerPlate & Flank CutsDistinct butcher's steak appearance with bold grain.
Short RibsEnglish-cut pack32 oz avg pack2.00 in cut thicknessSlow-Cook CutsStandardize by pack size, bone exposure, and uniform thickness.
Osso BucoCross-cut shank pack12 oz avg pack1.50 in cut thicknessSlow-Cook CutsCentered marrow bone and consistent cross-cut appearance.
Ground BeefVacuum brick24 oz pack2.00 in package profileEveryday Core ItemTraditional 92% grind in a clean, consistent vacuum-packed brick.
At a Glance

Target Specs, Charted

Target packaged weightounces per package, as listed in the master tableRibeye12 ozNew York Strip12 ozFilet6 ozDelmonico10 ozDenver Steak8 ozRanch Steak8 ozFlat Iron8 ozPetite Tender6 oz avgTop Sirloin8 ozSirloin Bavette12 oz avgTri-Tip40 oz avgSirloin Tip Roast40 oz avgTop Sirloin Roast48 oz avgBrisket Flat80 oz avgBrisket Point64 oz avgFlank Steak24 oz avgSkirt Steak20 oz avgHanger Steak12 oz avgShort Ribs32 oz avg packOsso Buco12 oz avg packGround Beef24 oz pack
Target thicknessinches as listed; ranges charted at midpointRibeye1.5 inNew York Strip1.5 inFilet1.75-2.00 inDelmonico1.25 inDenver Steak1.00 inRanch Steak1.00 inFlat Iron1.00 inPetite Tender1.25-1.50 in dia.Top Sirloin1.125 inSirloin Bavette1.00 in centerTri-Tip2.00 in thickest pointSirloin Tip Roast3.00 in thickest pointTop Sirloin Roast3.50 in thickest pointBrisket Flat2.25 in thickest pointBrisket Point2.75 in thickest pointFlank Steak0.875-1.00 inSkirt Steak0.50-0.75 inHanger Steak1.25 in centerShort Ribs2.00 in cut thicknessOsso Buco1.50 in cut thicknessGround Beef2.00 in package profile
Premium SteaksSpecialty Seam-Butchered SteaksSirloin CutsRoastsPlate & Flank CutsSlow-Cook CutsEveryday Core Item
Standard Cuts

Premium Steaks

Ribeye — 12 oz, 1.5 in

Ribeye

Standard sale formBoneless steak
Target packaged weight12 oz
Target thickness1.5 in

Standard appearance: Rounded premium steak with strong marbling and a clean outer trim.

New York Strip — 12 oz, 1.5 in

New York Strip

Standard sale formBoneless steak
Target packaged weight12 oz
Target thickness1.5 in

Standard appearance: Straight, squared profile with a distinct fat cap on one long edge.

Filet Mignon — 6 oz, 1.75-2.00 in

Filet Mignon

Standard sale formCenter-cut medallion
Target packaged weight6 oz
Target thickness1.75-2.00 in

Standard appearance: Use thick center cuts only; tails go to medallions or tips.

Standard Cuts

Specialty Seam-Butchered Steaks

Delmonico

Standard sale formChuck eye / Delmonico steak
Target packaged weight10 oz
Target thickness1.25 in

Standard appearance: Well-marbled premium value steak with a round to oval face.

Denver Steak

Standard sale formRectangular steak
Target packaged weight8 oz
Target thickness1.00 in

Standard appearance: Keep a neat rectangular presentation with visible marbling.

Ranch Steak

Standard sale formLean shoulder steak
Target packaged weight8 oz
Target thickness1.00 in

Standard appearance: Only keep the most attractive pieces as steaks; divert off-spec pieces to value-added or grind.

Flat Iron

Standard sale formLong flat steak
Target packaged weight8 oz
Target thickness1.00 in

Standard appearance: Uniform thickness after center seam removal; clean long profile.

Petite Tender

Standard sale formWhole muscle
Target packaged weight6 oz avg
Target thickness1.25-1.50 in dia.

Standard appearance: Sell as a neatly trimmed whole petite tender for cleaner online standardization.

Standard Cuts

Sirloin Cuts

Top Sirloin

Standard sale formBoneless steak
Target packaged weight8 oz
Target thickness1.125 in

Standard appearance: Rounded to slightly oval face with moderate marbling.

Sirloin Bavette

Standard sale formWhole muscle
Target packaged weight12 oz avg
Target thickness1.00 in center

Standard appearance: Long tapered cut with strong visible grain; standardize by whole-piece presentation.

Tri-Tip

Standard sale formWhole roast
Target packaged weight40 oz avg
Target thickness2.00 in thickest point

Standard appearance: Trim to a clean triangular roast and keep shape consistent.

Standard Cuts

Roasts

Sirloin Tip Roast

Standard sale formCompact roast
Target packaged weight40 oz avg
Target thickness3.00 in thickest point

Standard appearance: Lean roast standard with even shape for online merchandising.

Top Sirloin Roast

Standard sale formPremium roast
Target packaged weight48 oz avg
Target thickness3.50 in thickest point

Standard appearance: Slightly fuller and more premium roast presentation.

Brisket Flat

Standard sale formFlat section
Target packaged weight80 oz avg
Target thickness2.25 in thickest point

Standard appearance: Lean brisket section sold separately with a smooth, squared profile.

Brisket Point

Standard sale formPoint section
Target packaged weight64 oz avg
Target thickness2.75 in thickest point

Standard appearance: Richer brisket section sold separately with a fuller end.

Standard Cuts

Plate & Flank Cuts

Flank Steak

Standard sale formWhole muscle
Target packaged weight24 oz avg
Target thickness0.875-1.00 in

Standard appearance: Keep the full-length grain and avoid excessive trimming.

Skirt Steak

Standard sale formWhole muscle
Target packaged weight20 oz avg
Target thickness0.50-0.75 in

Standard appearance: Best sold whole with a long narrow profile for hot-and-fast cooking.

Hanger Steak

Standard sale formWhole muscle
Target packaged weight12 oz avg
Target thickness1.25 in center

Standard appearance: Distinct butcher's steak appearance with bold grain.

Standard Cuts

Slow-Cook Cuts

Short Ribs

Standard sale formEnglish-cut pack
Target packaged weight32 oz avg pack
Target thickness2.00 in cut thickness

Standard appearance: Standardize by pack size, bone exposure, and uniform thickness.

Osso Buco

Standard sale formCross-cut shank pack
Target packaged weight12 oz avg pack
Target thickness1.50 in cut thickness

Standard appearance: Centered marrow bone and consistent cross-cut appearance.

Standard Cuts

Everyday Core Item

Ground Beef

Standard sale formVacuum brick
Target packaged weight24 oz pack
Target thickness2.00 in package profile

Standard appearance: Traditional 92% grind in a clean, consistent vacuum-packed brick.

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