Rib Section *

Bone-in Ribeye steaks

Boneless Rib steaks with Back Ribs *

Loin Section *

Bone-in Porterhouse and T-Bones OR

Bone-less Filet Mignon and New York Strip Steaks *

Thickness of Steaks *

3/4 Inch

1 Inch

1 1/4 Inch *

1 1/2 Inch

Round Section *

Eye of Round Steaks - 3/4" for marinating or stove top cooking

Eye of Round Roast *

Sirloin Section *

Sirloin Tip steaks - 3/4" for marinating or stove top cooking *

Sirloin Tip roasts

Other *

Please check which of the other options you would like. Choose any that apply. Please keep in mind that there are only one heart, tongue and tail, to be distributed as evenly as possible.

Soup Bones

Marrow Bones

Liver

Heart

Tongue

Ox Tail

Shanks - sliced

Neck bones - sliced

None

Name *

First Name

Last Name

Phone Number *

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I placed a deposit for *

1/4 Beef

1/2 Beef

Whole Beef