Pork Cuts
Ham | Cured–whole, ½ or slices Fresh-whole, ½, slices, cutletts | Loin | Roast and/or chops with or without bone how thick and how many in pkg |
---|---|---|---|
Bacon | Cured or Fresh | Ribs | Yes/No |
Sausage | Gr pork, Mild, maple, italian, sage, chorizo, southern in 1# pkg or Ground pork patties | ||
Shoulder | Roast and/or steak how thick and how many in pkg. | ||
Butt | Roast and/or steak | how thick and how many in pkg | Neck Bones | Cured or Fresh |
Hocks | Cured or Fresh |
Beef Cuts
Ribeye | boneless | w/bones | roast |
---|---|---|---|
Chuck Roast | Roast | Steak | Ground Beef |
Brisket | Roast | Ground Beef | |
Short Ribs | Ribs | Ground Beef | |
BBQ Ribs | Ribs | Ground Beef | |
Soup Bones | Save | Ground Beef | |
Stew Meat | Save | Ground Beef | |
Arm Roast | Roast | Steak | Ground Beef |
Sirloin Steak | Steak | Roast | Ground Beef |
T-Bone Steak | Steak | NY & Filet | Ground Beef |
Round Steak | Steak | Tenderize | Ground Beef |
Swiss | Steak | Ground Beef | |
Cube Steak | Steak | Ground Beef | |
Rump Roast | Roast | Ground Beef | |
Sirloin Tip | Roast | Steak | Ground Beef |
Flank Steak | Steak | Ground Beef | |
Skirt Steak | Steak | Ground Beef | |
Ground Beef | #1 | #1 ½ | #2 |
Patties | #⅓ | #¼ | * |