Beef

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

• 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)

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)