| ≥1 piece |
Each fullset carcasses boned out with marble scores between 3 - 5 will have these list of beef cuts:
Topside IW/VAC
Silverside (Outside Flat) IW/VAC
Silverside (Eye Round) IW/VAC
Knuckle IW/VAC
Tri Tip MW/VAC
D Rump IW/VAC
OP Ribeye Cap On 7 Rib (Bone-In) IW/VAC
Shortloin 1 Rib (Bone-in) IW/VAC
Rib Ends MW/VAC
Butt tenderloin MW/VAC
Oyster Blade IW/VAC
Bolar Blade IW/VAC
Chuck Eye Roll IW/VAC
Chuck Tender MW/VAC
Chuck Tail Flap MW/VAC
Navel End Brisket IW/VAC
Point End Brisket IW/VAC
Chuck Ribs (Bone-in) MW/VAC
Short Ribs (Bone-in) MW/VAC
Thin Flank IW/VAC
Inside Skirt MW/VAC
Forequarter Shin Shank MW/VAC
Hindquarter Shin Shank MW/VAC
Trimming 70 CL (FROZEN)
Trimming 50 CL (FROZEN)
Deckle MW/VAC
Each fullset carcasses boned out with marble scores between 6 - 9+ will have these list of beef cuts:
Topside IW/VAC
Silverside (Outside Flat) IW/VAC
Silverside (Eye Round) IW/VAC
Knuckle IW/VAC
Tri Tip MW/VAC
D Rump IW/VAC
Rib Cap MW/VAC
Striploin IW/VAC
Cube Roll IW/VAC
Tenderloin IW/VAC
Oyster Blade IW/VAC
Bolar Blade IW/VAC
Chuck Eye Roll IW/VAC
Chuck Tender MW/VAC
Chuck Tail Flap MW/VAC
Rib Ends MW/VAC
Navel End Brisket IW/VAC
Point End Brisket IW/VAC
Chuck Ribs (Bone-in) MW/VAC
Short Ribs (Bone-in) MW/VAC
Thin Flank IW/VAC
Inside Skirt MW/VAC
Forequarter Shin Shank MW/VAC
Hindquarter Shin Shank MW/VAC
Trimming 70 CL (FROZEN)
Trimming 50 CL (FROZEN)
Deckle MW/VAC
Contact us directly for firm quote and more information. Many thanks.