Description
For the WHOLE Hindquarter you can expect approximately the following:
| 8-10 | Filet Mignon Medallions (approx 5 oz each) |
| 1 LB | Chateaubriand |
| 4 LBS | Tomahawk Steak |
| 4 LBS | Major Flap Steak |
| 1.5 LBS | Minor Flap Steak |
| 1.75 LBS | Flank Steak |
| 3.5 LBS | Rump Roast |
| 2 LBS | Rump Filet Steak |
| 3.5 LBS | Picanha Steak |
| 3 LBS | Tri-Tip Steak |
| 8 LBS | NY Strip Roast Bone in |
| 4 LBS | Sirloin Pavé Steaks |
| 6 PCS | 1.50” Bone-In NY Strip Steaks |
| 1 PC | Thor’s Hammer 6-8 LBS |
| 5 LBS | Heel Meat (cubed) |
| 5 LBS | Cubed Skewer Meat |
| 3 LBS | Stew Meat |
| 20 LBS | Ground Beef (choice of 90/10 or 80/20) |
| 5 LBS | Eye of the Round Roast |
| 3 LBS | Bistro Steak |
| 3 LBS | Pepper Steak |
| 2.5 LBS | Minute Steak |
| 2.5 LBS | Sandwich Steak |
| 10 LBS | Lean Beef Trim for stock |
| 1 PC | Split Marrow Bone |
| 10 LBS | Soup Bones |
- Substitutions can be made for equal or greater value
- If a substitution is preferred, after ordering speak with the office to update 201-965-1067
- Approximations are minimums you can expect per cut
- Please note, ordering a whole hindquarter will take additional time to prepare so shipping windows can vary
- 8-10 LBS of salted fat for rendering is avail with purchase upon request
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