4. Dry Age
14 days of carcass hanging in cooler. This is natural process of tenderizing, enhancing the flavor.
- All
- On Sale
- ground
- hamburger
- Roast
- Ribs
- organ
- heart
- tail
- bones
- marrow bone
- brisket
- 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
Chuck Roast
-avg. wt. 3#
Eye of Round
-Boneless
Pike Peak Roast
boneless
$8.15 /lb.
Avg. 2.5 lb.
Rump Roast
Boneless avg. 3#
$8.15 /lb.
Avg. 2.25 lb.
Tri Tip Raost
-whole boneless