Варианты приготовления

(Chuck Boneless, 115)

(Clod, 114E)

(Flat Iron Steak, 1114D PSO1)

(Chuck Eye Roll Steak, 1116D)

(Chuck Tender, Portioned)

(Top Blade Steak, 1114D)

(Denver Steak, 1116G)

(Vegas Strip Steak, 1100)

(Kalbi/Flanken Style Ribs)

(Ground Beef, 136)

(Tenderloin Defatted, 190)

(Filet Mignon Steak, 1190)

(New York Steak, 1180 PSO5)

(T-Bone Steak, 1174)

(Porterhouse Steak, 1173)

(Ribeye Steak, 1112A)

(Tomahawk Steak, 1103B, Long Bone)

(Cowboy Steak, 1103B)

(Top Sirloin, 184)

(Top Sirloin Cap, 184D)

(Top Sirloin Steak, 1184)

(Sirloin Flap Steak, 1185A)

(Tri-Tip Steak, 1185C)

(Rump Steak, 1171D)

(Top Side Steak, 1169)

(Flank Steak, 193)

(Inside Skirt, 121D)

(Outside Skirt, 121C)

(Short Ribs, 123)

(Hanging Tender)

(Ground Beef, 136)

(Ground Beef, 136)

(Chuck Boneless, 115)

(Chuck Roll, 116A)

(Ground Beef, 136)

(Tenderloin Defatted, 190)

(Filet Mignon Steak, 1190)

(Porterhouse Steak, 1173)

(Brisket Bone In)

(Brisket, Deckle Off, 120A)

(Brisket Bone In, Portioned)

(Ribeye Lip On, 112A)

(Ribeye Steak, 1112A)

(Tomahawk Steak, 1103B, Long Bone)

(Top Sirloin Butt, 184E)

(Top Sirloin, 184)

(Top Sirloin Cap, 184D)

(Top Sirloin Steak, 1184)

(Sirloin Ball Tip Steak, 1185B)

(Tri-Tip Steak, 1185C)

(Topside, Inside, 169)

(Knuckle, 167)

(Flank Steak, 193)

(Black Angus Heart)

(Black Angus Liver)

(Ground Beef, 136)

(Ground Beef, 136)

(Chuck Boneless, 115)

(Shoulder, 114)

(Top Blade, 114D)

(Clod, 114E)

(Chuck Tender, 116B)

(Under Blade, 116G)

(Chuck Roll, 116A)

(Flat Iron Steak, 1114D PSO1)

(Chuck Eye Roll Steak, 1116D)

(Chuck Tender, Portioned)

(Shoulder Tender, Portioned, 1114F)

(Ground Beef, 136)

(Strip loin, 180 PSO1)

(Brisket Bone In)

(Brisket, Deckle Off, 120A)

(Brisket Bone In, Portioned)

(Ribeye Lip On, 112A)

(Top Sirloin, 184)

(Silverside, Gooseneck, 170)

(Outside Round Flat, 171B)

(Topside, Inside, 169)

(Knuckle, 167)

(Shank Bone In, 117)

(Shank Meat)

(Beef For Soup)

(Ground Beef, 136)

(Ground Beef, 136)

(Chuck Boneless, 115)

(Flat Iron Steak, 1114D PSO1)

(Chuck Tender, Portioned)

(Shoulder Tender, Portioned, 1114F)

(Top Blade Steak, 1114D)

(Denver Steak, 1116G)

(Vegas Strip Steak, 1100)

(Short loin, PSO2)

(Tenderloin Defatted, 190)

(Filet Mignon Steak, 1190)

(New York Steak, 1180 PSO5)

(T-Bone Steak, 1174)

(Porterhouse Steak, 1173)

(Brisket Bone In, Portioned)

(Ribeye Lip On, 112A)

(Ribeye Steak, 1112A)

(Tomahawk Steak, 1103B, Long Bone)

(Cowboy Steak, 1103B)

(Top Sirloin Steak, 1184)

(Sirloin Flap Steak, 1185A)

(Sirloin Ball Tip Steak, 1185B)

(Sirloin Steak)

(Knuckle, 167)

(Rump Roast, 171G)

(Rump Steak, 1171D)

(Top Side Steak, 1169)

(Flank Steak, 193)

(Inside Skirt, 121D)

(Outside Skirt, 121C)

(Shank Bone In, 117)

(Hanging Tender)

(Ground Beef, 136)

(Chuck Boneless, 115)

(Shoulder, 114)

(Chuck Roll, 116A)

(Short Ribs, 123)

(Kalbi/Flanken Style Ribs)

(Tenderloin Defatted, 190)

(Brisket, Deckle Off, 120A)

(Brisket Bone In, Portioned)

(Back Ribs, 124)

(Sirloin Steak)

(Knuckle, 167)

(Rump Steak, 1171D)

(Top Side Steak, 1169)

(Shank Bone In, 117)

(Short Ribs, 123)

(Ground Beef, 136)