- Shortloins (T-bone)
- Tri-tips (fat-on or peeled)
- Butt Tenderloin (filet mignon)
- Pismo Tender 5 up (whole filet)
- Top Sirloins
- Boneless New York Strips 0X1 (no tail)
- Boneless 1×1 Strips (1″ tail)
![Loin - steaks and fillets](http://calvadafoods.com/wp-content/uploads/2015/06/loin_cow.gif)
- Peeled Knuckles
- Inside Rounds (London Broil)
- Gooseneck Rounds
- Bottom Round Flats
- Bottom Round Eyes
![round cow](http://calvadafoods.com/wp-content/uploads/2015/06/round_cow.gif)
- Shortloins (T-bone)
- Tri-tips (fat-on or peeled)
- Butt Tenderloin (filet mignon)
- Pismo Tender 5 up (whole filet)
- Top Sirloins
- Boneless New York Strips 0X1 (no tail)
- Boneless 1×1 Strips (1″ tail)
![chuck cow](http://calvadafoods.com/wp-content/uploads/2015/06/chuck_cow.gif)
- Boneless Ribeyes (prime rib)
- 109 Ribs (oven prepared)
- Export Ribs (bone-in “traditional prime rib”)
![rib cow](http://calvadafoods.com/wp-content/uploads/2015/06/rib_cow.gif)
- Boneless Briskets
- Flank Steaks
- Beef Shortribs
- Special Trim
- Beef Back Ribs
- 2 up Ball Tips
- Loin Flap Meat
- Coarse Ground Beef (chili style)
- Fine Ground Beef (ready-to-go)
![thin cow](http://calvadafoods.com/wp-content/uploads/2015/06/thin_cow.gif)