*All weights and numbers are approximate. Size of cuts vary based on size of animal.*
ALL PROCESSING IS DONE AT STATE OR USDA INSPECTED FACILITIES. BEEF IS DRY AGED AS LONG AS NECESSARY TO ACHIEVE OPTIMUM FLAVOR AND TENDERNESS.

Ribeye

$38.00 - $55.00

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Chuck Roast

$27.00 - $45.00

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Rump Roast

$27.00

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Sirloin Steak

$28.00

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New York Strip

$36.00

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Round Steak

$16.00 - $40.00

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Filet Mignon

$26.00

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T - Bone

$22.00

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Brisket

$165.00

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Flank Steak

$25.00

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Short Ribs

$15.00

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Stew Meat

$9.00

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