- BEEF
-
- FRESH & FROZEN
USDA
- Beef Back
Ribs
- Beef Back Ribs:
Split
- Beef Bones: Whole or
Cut
- Bone Marrow
- Bone: Shin
Cracked
- Blade Meat:
Deckle
- Blade Meat: Deckle
Cut
- Brisket:
Fresh
- Brisket: Fresh, 1st
Cut
- Brisket: Fresh, Nose
Off
- Chuck: 3-Way or
2-Way Boneless
- Chuck Roll
- Flank Steak:
Bulk
- Flank Steak:
Indiv.Vac.Packed
- Inside Skirt
- Knuckles
- Liver: S&D or
Sliced
- London Broil
- Beef Ox Tails: Whole
or Cut
- Ribeye, Boneless or
Boneless Cut
- Ribeye Roll:
Frozen,Comm
- Rib Export &
Export Cut
- Rib 109
- Round: Bottom, Eye
or Flat
- Round Top: S&T
Net or Gross
- Round Top: Denuded
Cap-On,
- Single Muscle or
Beef Barron
- Round: Whole
- Round: Steamship or
Buffet
- Round: Mini or Mini
Boneless
- Short Loin: Trimmed
&Cut
- Short Loin Super
Trim
- Short Ribs, Bone-In:
As Is or Sized
- Shoulder Clod
- Special
Trimmings
- Strip, Bone-In
Shells:Whole or Cut
- Strip,
Boneless:
- 2x3: Whole or
Cut
- 1x1: Whole or
Cut
- Dry Aged or Dry Aged
Cut
- Super Trim, Whole or
Cut
- Suet
- Tender Peeled, Whole
or Cut:
- 5-Up or 190A
- Tender Peeled Fix
Roast
- Tender Whole, 7-Up:
CH
- Tender, Hanging: As
Is or Skinned
- Top Sirloin Butt:
Whole or Cut
- Trimmings
- Tripe
- Tri-Tips: Whole or
Trimmed
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- PROCESSED
BEEF
-
- Bolar Roast
- Bottom Butt
Steak
- Broiler Steak
- Bracciole
- Cubes
- Ground Beef:
Regular, Deckle,
- Special or
Wellsburger
- Hamburger
Patties
- Filet Steak:
- 1/4": CC or
EE
- T&S: CC, GLW, EE
or Rope-Off
- Filet Head
Steak
- Filet Tails: Sized
or Random
- Filet Tips
- Liver: 4 oz.or 6
oz.-10 lb..
- Manhattan
Steak
- Rib Steak: Bone-In
or Boneless
- Rib Steak:
Frenched
- Sirloin Cubes
- Sirloin Top Butt
Steak, T&S
- Strip Steak:
- Boneless: CC or
EE
- Bone-In or Dry Aged
CC
- End Steak or Pin
Bone
- Regular or
Denuded
- Stroganoff
- Swiss Steak
- T-Bone Steak
- Porterhouse
Steak
-
- CERTIFIED ANGUS
BEEF
-
- Fresh Brisket
- Chuck: Inside or
3-Way Boneless
- Flank Steak: Bulk or
Indiv.Vac.Pack
- Ribeye,Whole or
Cut:
- Boneless, Export or
109
- Round: Bottom,Top,
Barron or Eye
- Flat or Flat
Pinned
- Round Top: S&T
Gross or Net
- Round Top: Denuded
Cap-On,Single
- Muscle or Beef
Barron
- Short Loin, Whole
& Cut:
- Trimmed or Super
Trim
- Shoulder
Clods
- Special Trim
- Steamship Round:
Whole
- Strip, Bone-In
Shells: Whole,
- Cut, Dry Aged or Dry
Aged-Cut
- Strip,
Boneless:
- 2x3: Whole or
Cut
- 1x1: Whole or Dry
Aged
- (Whole or
Cut)
- Steak-Ready
- Tender
Peeled:
- 5-Up: Whole &
Cut
- 190A: Whole
&Cut
- Fix For Roast
- Tender, 7-Up:
Whole
- Tri Tips: Regular or
Trimmed
- Top Sirloin: Flap,
Butt, Butt-Cut,
- Butt Peeled or
Heart
-
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