4. Dry Age
14 days of carcass hanging in cooler. This is natural process of tenderizing, enhancing the flavor.
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- ground
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- organ
- heart
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- bones
- marrow bone
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- boneless
- fajita
- little steaks
- fillet
- patty
- strip
- steak
- tenderized
- chicken fry steak
- cube
- thin cut
- philly
- picanha
- sirloin cap
- bone - in
- chunks
- tips
- sirloin
- skirt
- soup bone
- bones with meat
- stew
- tallow
- hot dogs
- chopped brisket
- shreded
- bbq
- beef stick
- summer sausage
- rib
- bundle
- variety
Arm Roast
Bone-in 2.5# average
Baby Back Rib
-full rack
Beef Back Ribs
full rack 1.5# average
Beef Stick Bee Sting
-1oz.
Beef Stick Honey BBQ
-1oz. pkg
Beef Stick Nitrate Free
-1oz. pkg
Beef Stick Orginal
-1 oz.
Brisket Flat
-Flat
Chuck Roast
-avg. wt. 3#
Eye of Round
-Boneless
Fajita
-Julian style sliced avg. wt.1#
Fillet Steak
-2 steaks per package
Flank Steak
- avg. wt. 1.75# whole
Ground Beef
-1# avg pkg.
$5.80 /lb.
Avg. 1 lb.
Ground Beef Patties
-4 patties per pkg. avg. 1/3# each
Heart
-whole
Hot Dog
-6 per pkg
KC Strip Steak
-2 Steaks per pkg
Liver
-sliced
Marrow Bones
-no meat
Minute Steak
-4 pieces tenderized
Oxtail
-2# average
Philly Steak
-1# avg pkg.
Picanha Roast
-boneless
Pike Peak Roast
boneless
$8.15 /lb.
Avg. 2.5 lb.
Porterhouse Steak
1" thick 1 per pkg
Rendering Fat
-medium size pieces 3# pkgs avg.
Ribeye Steak
1" thick 2 per pkg Boneless
Rump Roast
Boneless avg. 3#
$8.15 /lb.
Avg. 2.25 lb.
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