Forequarter of Beef (USDA Prime Black Angus)

One foresaddle (half of the upper quarter of steer) (All is cut to order, to your exact specifications)1 hanger tenderloin
2 skirt steaks cut in half
Rib steaks cut to your specifications (if cut one inch, roughly 14 steaks, if two inches roughly 7 pieces. The rib may be substituted for 2 roasts or thicker or thinner steaks
Chuck steaks or roast (same as the rib)
3 packages of flanken or may be left as a plate for smoking
Brick or French roasts (cut to your specs)
1 whole brisket or separated 1st and second cut.
Minute steak (can be split into 2 mush London broils, cut into steak or left as a roast)
Shoulder (roast, steaks, London broil, stew, ground, stir fry or pepper steak)
2 beef cheeks
shin beef
beef tail
beef tripe
beef stew
neck, marrow and knuckle bones (pipe marrow bones separated)
ground beef

•  Price effective if purchased at least 3 weeks before major holidays. Foresaddle (upper half of steer) weighs approximately 160 lbs.
  Please call one of our culinary trained chefs or butchers to discuss your needs.