We offer whole, half, or quarter Beef carcass.
Portions or cuts can also be processed into ground meat.

Primal Beef cuts

• CHUCK

• BRISKET/PLATE/FLANK

• RIB

• LOIN

• ROUND

 

Sub-primal Beef cuts

• Beef Chuck, Shoulder Clod, Top Blade.

• Beef Chuck, Chuck Roll.

• Beef Brisket, Deckle-Off, Boneless.

• Beef Plate, Outside Skirt (IM)

• Beef Rib, Roast Ready.

• Beef Rib, Roast Ready, Cover-Off, Short Cut (Export Style).

• Beef Flank, Flank Steak.

• Beef Rib, Rib Steak, Bone-In, Frenched.

• Beef Rib, Ribeye, Lip-On.

• Beef Rib, Ribeye Roll Steak, Boneless.

• Beef Loin, Strip Loin Steak, Boneless.

• Beef Lion, Porterhouse Steak.

• Beef Round, Rump and Shank Partially Off, Handle On.

• Beef Round, Top (Inside), Round Steak.

• Beef Loin, Tenderloin, Full side Muscle, Defattened

• Beef Loin, Tenderloin steak, Side muscle off, skinned.

• Beef Loin, Top Sirloin Butt,Center Cut, Boneless, Cap off (IM)

• Beef Round, Top, Cap Off,

• Beef Round, Outside Round, Flat

• Beef Loin, Top Sirloin, Butt,Boneless, 2-Piece.

• Beef Loin,Bottom Sirloin Butt Steak, Center-cut,Boneless (IM)

• Beef for Stewing.

• Ground Beef.

• Beef Cubed Steak.