Locker beef (1/2 beef)

• 10 Each

• Chuck Steak

• 1” Thick

• 10 Each

• Round Steak

• ¾” Thick

• 15 Each

• Rib Steak

• 1” Thick

• 15 Each

• T-Bone Steak

• 1” Thick

• 6 Each

• Top Sirloin Steak

• 1 ¼” Thick

• 6 Each

• Tenderloin Steak

• 1 ½” Thick

• 12 Each

• Cube Steak

• ½# Each

• 1 Each

• Flank Steak

• 2#

• 4 Each

• Pot Roast

• 4# Each

• 4 Each

• Chuck Roast

• 4# Each

• 2 Each

• Rump Roast

• 4# Each

• 2 Each

• Sirloin Tip Roast

• 4# Each

• 14 lbs.

• Boneless Stew

• 2# Each

• 10 lbs.

• Short Ribs

• 4# Each

• 10 lbs.

• Brisket

• 5# Each

• 10 lbs.

• Shanks

• 2” Thick

• 60-70 lbs.

• Ground Beef

1# Each