Beef Instructions

Brisket – Y or N

Short Ribs – Y or N

Roasts - Y or N If yes,

• All or Best only
  • Arm, Rump, and Sirloin Tip Roasts are leaner.
  • Pikes Peak Roasts are less tender.
  • Chuck Roasts are the only roasts that are bone-in. These are high quality, tender, and have an excellent taste.
• Size (2 – 3 pounds or 3 – 4 pounds)

Round Steaks – Y or N If yes,

• Tenderized, Not Tenderized, or Minute Steaks
• If minute steaks – how many per package? (2 or more)

Sirloin Steaks – Y or N If yes,

• How thick ( ½” up to 1 ½” )
• How many per package ( 1 or more)

Choose T-Bones or Filet/KC Strips - Y or N If yes,

• (T-bones are bone in, filet/KC are boneless)
• How thick ( ½” up to 1 ½” )
• How many per package (2 or more)

Choose Rib Steaks, or Ribeyes If yes,

• (Rib steaks are bone in, ribeyes are boneless)
• How thick ( ½” up to 1 ½” )
• How many per package (2 or more)

Hamburger

• Package size – 1; 1 1/2; or 2 lb. package.

Hamburger Patties – Y or N (we have a minimum of twenty pounds)

Stew Meat – Y or N

Soup Bones – Y or N