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Fresh and Quality

Beef Meat

In reality, Beef by-products aren’t mysterious at all. They are
what’s left over after a cow has been processed to get standard
cuts of meat such as sirloin and ribs.

  • Beef Trimmings
  • Beef Forequarter
  • Beef Body Fat
  • Beef Tripe Pieces
  • Beef Tongue Root
  • Beef Shanks
  • Beef Thik Flank
  • Beef Knuckle
  • Beef Flank Steak
  • Beef Brisket Navel End
  • Beef Brisket Point End
  • Beef Short Ribs
  • Beef Blade (Clod)
  • Beef Chuck Tender
  • Beef Topside
  • Beef Outside
  • Beef Eye Round
  • Beef Flat
  • Beef Sirloin Butt
  • Beef D-Rump
  • Beef Shortloin
  • Beef Striploin (Steak Ready)
  • Beef Tenderloin: Side Muscle-On
  • Beef Ribs Prepared
  • Beef Cube Roll/Ribeye Roll
  • Beef Chuck
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