$1749.00 PLUS TAX
HANGING WEIGHT 300 – 325 LBS.
AVERAGE 200 (+/-) OF MEAT AFTER PROCESSING

· ROUND STEAK : CUT ½ INCH = 20 PIECES (RECOMMEND TO CUT DOWN AND CUBE) HOW MANY DO THEY WANT PER PACK?

· SIRLOIN STEAK : CUT ¾ INCH – 1 INCH = 8 TO 10 PIECES

· T-BONE STEAK : CUT ¾ INCH – 1 INCH = 14 TO 16 PIECES

· RIBEYE STEAK : CUT ¾ INCH – 1 INCH = 14 TO 16 PIECES

· BONELESS CHUCK ROAST : 3 LB. ROASTS WILL AVERAGE 3 TOTAL ROASTS. ROASTS CAN BE CUT SMALLER OR LARGER.

· BONELESS BEEF SHOULDER ROAST : 3 LB. ROASTS WILL AVERAGE 3 TOTAL ROASTS. CAN BE CUT SMALLER OR LARGER.

· SIRLOIN TIP ROAST : 3 LB. ROASTS WILL AVERAGE 3 TOTAL ROASTS

· SHORT RIBS : 15 LBS. CUT HOWEVER THE CUSTOMER DESIRES

· BEEF STEW MEAT : 12 LBS. CUT AND PACKAGED HOWEVER THE CUSTOMER DESIRES

· GROUND BEEF : 60 LBS. OF 80/20 CHOICE BEEF CHUCK BLEND.

· SOUP BONES/BEEF LIVER : CAN GET BUT WILL TAKE AWAY FROM GROUND

Half Beef