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Beef (res)
Middle cuts (cortes medios)
Tenderloin
- Center Cut Filet Mignon
- Single Slit Filet
- Tenderloin Tails
- Tenderloin Pieces
Top Sirloin
- Picanha
- Sirloin Steak
- Base-ball Cul Sirloin Steak
Shortloins
- Porterhouse
- T-bone Steak
- Kansas City Strip Steak
- New York Strip Steak
Lip-On Rib Eye
- Rib-eye Delmonico Steak
- Rib-eye Manhattan Steak
Otros cortes
Chuck Roll / Clod Blade
- Chuck Roll Neck Off
- Shoulder Clod (1/4” Trim)
- Rump Steak
- Blade Chuck Neck Off (Slices, Strips, Cubes, Dices)
Skirt Meats
- Flank Steak
- Flap Meat
- Inside Skirt
- Outside Skirt (Whole, Peeled, Tenderized, Sliced, Cut in to Strips)
Rounds & Knuckle
- Top Inside Round
- Bottom Round Flat
- Eye Round
- Peeled Knuckle (Thin & Thick Slices, Strips)
Grounds & Cooked
- Ground Chuck
- Ground Beef 81/19, 73/27
- Tex Mex Taco Mix
- Ground Beef Cooked
Ribs
- Top Inside Round
- Bottom Round Flat
- Eye Round
Others
- Tongue, Bone In Shank, Oxtail, Feet, Tripes (Scalded, Honeycomb, Omashum Book)
- Feet & Tripes
- Birria
Brisket & Blade Meat
- Brisket to Shred
- (Regular, 1/4? Trim. Peeled)
Hamburger Patties
- 100% Black Angus
- Special Blends
- Fresh or Frozen
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