Note: All Steaks are cut 3/4" unless otherwise specified. Extra Charges: Add fat for Grind | Hanging Charge - 5¢ per lb., per 24 hours (or portion thereof). No charge for hanging if we process.
Round SteaksGrind
Rump RoastGrind
Tip SteaksRoast
Top Sirloin Steaks
Filet SteaksWhole
T-Bone Steaks
Chuck RoastSteaksGrind
Arm RoastGrind
Short Ribs YesGrind
Brisket YesGrind
Rib SteaksRoast
Hamburger packaged in one pound packages - 10¢ per lb. extra
Stew YesNo
Soup Bones YesNo
Hamburger 1 lb.2 lb.
Portion HalfFront QtrHind QtrWhole
Note: All Steaks are cut 3/4" unless otherwise specified.
Top Round London BroilTop Round Steak
Eye of Round RoastSteaksGrind
Tri-Tip SteaksWhole
Flank Steak Steaks
Cross Rib RoastGrind
Hams WholeButt & Shank
Belly SlicedWhole to SmokeSausage
Boston Butt SteaksRoastSausage
Shoulder Roast RoastBoned for Sausage
Chops ThinRegularThick
Country Ribs RegularSausage
Spare Ribs Regular
We need 12.5 pounds of meat for each batch | Links: $1 per pound
Regular Breakfast BulkLink
Hot Breakfast BulkLink
Regular Italian BulkLink
Hot Italian BulkLink
Bratwurst BulkLink
Chorizo BulkLink
Sage BulkLink
McNeil Special - Hot BulkLink
Loin RoastChopsSteaks
Shoulder RoastGrind
T-Bone SteaksWhole
Save Scraps YesNo
Hamburger - Weight 1 lb.2 lb.
Hamburger - Fat Beef FatPork Fat
