Loin – steaks and fillets
- 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)
Round – roasts and value steaks
- Peeled Knuckles
- Inside Rounds (London Broil)
- Gooseneck Rounds
- Bottom Round Flats
- Bottom Round Eyes
Chuck – roasts
- Chuck Tenders
- 2Pc Boneless Chuck
- W/C Chuck (semi-boneless)
- Chuck Rolls “Neck Off”
- Boneless Clods
- Heart “H” Muscle Clods
- Flat Irons
Rib – steaks and roasts
- Boneless Ribeyes (prime rib)
- 109 Ribs (oven prepared)
- Export Ribs (bone-in “traditional prime rib”)
Thin Meats
- 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)