Reserve a share, then we build your order from this sheet. There’s no wrong answer — the tag numbers just match our processor’s standard cut list.
Every animal is seam-butchered along the natural muscle lines, so each cut stays true to its grain and cooks the way it should.
Within 48 hours of your order, Dave calls to set thicknesses, roast and package sizes, and how much to grind — ask him anything.
B/I = bone-in · B/O = boneless. Thickness and package options are shown per cut; where it says “—” the cut comes one standard way. Looking for target weights and sizes on our standard online cuts instead? See the Standardized Cut Sheet.
Chuck
| Tag # | Cut | Size / Thickness Options | Notes |
|---|---|---|---|
| 104 | Chuck Eye Steak (Delmonico) | 1" or 1.5" | — |
| 105 | Ranch Steak | .75" or 1.5" | — |
| 107 | Flat Iron | — | — |
| 108 | Denver | .75" or 1.5" | — |
| 109 | Petite Tender | — | — |
| 110 | Ground Chuck | 1.5 lb or 3 lb packs | 50 lb min. |
Brisket
| Tag # | Cut | Size / Thickness Options | Notes |
|---|---|---|---|
| 110 | Brisket | Grind all, cut in half, or whole | — |
Rack & Ribs
| Tag # | Cut | Size / Thickness Options | Notes |
|---|---|---|---|
| 111 | Ribeye — Whole | — | Or grind all |
| 112 | Standing Rib Roast | 3-rib or 4-rib | — |
| 113 | Ribeye Roast (B/O) | 2–3 lb or 3–4 lb | — |
| 114 | Ribeye Steak (B/I) | 1.25" or 1.75" | — |
| 115 | Ribeye Steak (B/O) | 1.25" or 1.75" | — |
| 116 | Back Ribs | — | — |
Round
| Tag # | Cut | Size / Thickness Options | Notes |
|---|---|---|---|
| 151 | Sirloin Tip Roast | 2–3 lb or 3–4 lb | Or grind all |
| 152 | Sirloin Tip Steak | .75" or 1.25" | — |
| 153 | London Broil | 2–3 lb or 3–4 lb | — |
| 154 | Top Round Roast | 2–3 lb or 3–4 lb | — |
| 155 | Top Round Steak | .75" or 1.25" | — |
| 156 | Bottom Round Roast | 2–3 lb or 3–4 lb | — |
| 157 | Bottom Round Roast — Rump | 2–3 lb or 3–4 lb | — |
| 158 | Bottom Round Steak | .75" or 1.25" | — |
| 161 | Coulotte (Picanha) | — | — |
| 162 | Bavette | — | — |
| 163 | Tri-Tip | — | — |
| 165 | Ground Round | 1.5 lb or 3 lb packs | 50 lb min. |
Loin
| Tag # | Cut | Size / Thickness Options | Notes |
|---|---|---|---|
| 140 | Whole | — | — |
| 141 | Porterhouse * | 1.25" or 1.75" | Bone-in |
| 142 | T-Bone * | 1.25" or 1.75" | Bone-in |
| 143 | Sirloin Steak (B/I) | 1.25" or 1.75" | — |
| 144 | Sirloin Steak (B/O) | 1.25" or 1.75" | — |
| 145 | NY Strip Steak (B/O) | 1.25" or 1.75" | — |
| 147 | NY Strip Steak — Whole | — | — |
| 148 | Tenderloin — Whole | — | — |
| 149 | Tenderloin — Filet | 6 oz or 9 oz | — |
* Porterhouse and T-Bone are bone-in steaks cut from the whole loin — choosing them means fewer separate NY Strip and Tenderloin cuts from that loin. Dave will square this with you on the call.
Other Cuts
| Tag # | Cut | Size / Thickness Options | Notes |
|---|---|---|---|
| 120 | Skirt Steak | — | — |
| 121 | Flank Steak | — | — |
| 122 | Hanger Steak | — | — |
| 123 / 124 | Short Ribs | Boneless or bone-in | — |
| 125 / 126 | Shanks or Osso Buco | Whole or sliced | — |
Organ & Bones
| Tag # | Item | Notes |
|---|---|---|
| 170 | Soup Bones | By the pound |
| 171 | Knuckle Bones | By the pound |
| 172 | Marrow Bones | By the pound |
| 173 | Liver (sliced) | By the pound |
| 174 | Hearts | By the pound |
| 175 | Kidneys | By the pound |
| 176 | Oxtail | By the pound |
| 177 | Tongue | By the pound |
| 180 | Beef Fat | By the pound |
Trimmings — Ground Beef
| Tag # | Item | Notes |
|---|---|---|
| 135 | Ground Beef — 1.5 lb packages | Choose # of packs |
| 133 | Ground Beef — 3 lb packages | Choose # of packs |
Everything left after your steaks, roasts, and specialty cuts becomes traditional ground beef, packed the way you choose.