Under the Strict Supervision of Harav Zushe Yosef Blech

Under the strict supervision of Harav Zushe Yosef Blech Executive Chef Gustavo Gutierrez COLD Caesar Salad . 12 romaine hearts, lacinato kale, rosemary croutons, house dressing Roasted Beet Salad . 13 mesculine, pickled carrots, radish, granola, tarragon honey dressing Kani Salad . 11 cucumber, romaine lettuce, avocado, crunch, tobiko Toasted Farro Salad . 14 arugula, cucumbers, grape tomatoes, pickled onions, meyer lemon dressing Tuna Tartare . 18 smashed avocado, crispy tuile, sesame toffee HOT Edamame . 7 steamed Lemon Grass Duck Breast . 22 oyster mushrooms, onions, hoisin peanut sauce, sesame dust Boneless Chicken Wings . 15 onion tempura, honey mustard sauce Brisket Sliders . 21 sweet bbq sauce, jicama slaw, pickled onions Tongue Tacos . 19 handmade soft corn tortilla, braised tongue, jicama slaw Crispy Sweetbreads . 19 carrot ginger purée, oyster mushrooms, cassava crisps Smoked Chicken Wings . 16 ridge sauce, scallions Short Rib Gnocchi . 20 maple butternut squash purée, arugula, white truffle oil, balsamic reduction SOUP Soup Of the Day . 8 Miso Soup . 5 dashi broth, white miso, tofu, scallions Beef Udon Soup “pho style” . 14 sliced beef, rice noodles, ginger, bean sprouts, cabbage, scallions SEA Wok Charred Scottish Salmon . 28 smoked garlic mushroom sauce, asparagus, sautéed quinoa, fried udon Market Fish . m/p ask your server LAND 10 oz Ridge Prime Burger . 23 house ground beef, fried egg, jicama slaw, sriracha mayo, truffle steak fries Braised Short Ribs . 45 sautéed kale, Yukon gold smashed potatoes Crispy Skin Dark Meat Chicken Fillet . 27 sautéed rainbow swiss chard, roasted yams, chicken jus Laffa “Pizza” . 25 arugula pesto, pulled short ribs, caramelized onions, lemon aioli, tomato jam Roasted Chicken Breast . 27 safron risotto, sautéed asparagus, chicken jus Lamb Tagine. 42 coconut curry rice, sweet corn, cauliflower, pappadew peppers STEAK Steaks Served With Seasonal Vegetables & Mashed Potatoes (any substitutions surcharge of 2) 8 oz Garlic & Herb Marinated Skirt Steak . 36 10 oz Filet . 45 12 oz BBQ Hanger Steak . 42 16 oz Prime Rib . 45 20 oz Bone In Prime . 47 Daily Cut . market price *NOT RESPONSIBLE FOR STEAKS ORDERED WELL-DONE SIDES Forest Mushrooms . 9 French Fries regular/spicy . 5 Mashed Potatoes . .. 6 Roasted Yams . .. 7 Seasonal Vegetables . 7 Brown Rice . ..

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National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of March Livestock, Poultry & Grain Market News Fri
National Monthly Grass Fed Beef Report Agricultural Marketing Service For The Month of March Livestock, Poultry & Grain Market News Fri. March 26, 2021 Negotiated Grass Fed Beef - Wholesale Grass Fed Beef - Direct to Consumer (Retail) Carcass Purchase Size ($/lb) 211.00Avg Item Description ($/lb) Avg Whole 5.75 - 9.00 7.86 Rib Primal Half 5.90 - 11.25 8.39 Ribeye, Boneless, Whole 15.00 - 29.70 19.45 Quarter 5.99 - 11.75 8.94 Ribeye Steak 12.00 - 29.70 19.25 Commodity Grassfed Item Description ($/lb) Avg Chuck Primal Beef* Premium** Chuck Roll 7.00 - 14.27 11.05 Ribeye Steak 16.50 - 33.28 22.61 8.26 14.35 Round Primal Ribeye Roast 16.00 - 26.50 21.56 8.40 13.16 Knuckle, Peeled, Whole Chuck Roast 7.50 - 12.00 9.38 4.76 4.63 Top Round, Inside Flat Iron Steak 13.49 - 32.00 20.05 7.19 12.86 Bottom Round, Gooseneck 9.99 - 11.25 10.52 Rump Roast 8.00 - 10.99 9.56 7.99 1.57 Eye of Round 9.00 - 14.25 11.53 Bottom Round Roast 7.00 - 9.00 8.08 4.31 3.78 Loin Primal Filet Mignon 19.00 - 35.51 29.15 15.55 13.60 Tenderloin, Whole 25.00 - 39.95 31.41 Tenderloin 17.00 - 24.00 19.71 8.52 11.20 Tri Tip 8.20 - 15.98 11.96 Tri Tip 9.00 - 15.25 12.08 6.52 5.56 Top Butt, Sirloin, Whole 10.00 - 17.85 12.97 Sirloin Steak 12.49 - 22.19 17.24 4.93 12.32 New York Steak 20.50 - 32.00 27.37 Sirloin Roast 8.73 - 12.49 10.58 3.99 12.31 Sirloin Steak 15.00 - 22.80 17.71 Brisket 8.00 - 12.00 9.83 3.94 5.89 Flank, Brisket, and Plate Primal Flank Steak 8.99 - 24.19 15.85 7.51 8.35 Brisket, Whole 8.00 - 14.21 10.32 Skirt Steak 12.73 - 20.14 15.17 6.68 8.49 Flank Steak 8.25 - 14.96 12.58 Short Ribs 5.99 - 10.99 7.81 5.89 1.92 Skirt Steak 9.99 - 17.99 13.01 Stew Meat 8.25 - 11.25 9.98 4.98 5.00 Hanger Steak 8.00 - 15.27 10.55 Direct Grass Fed Vs.
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AUSTIN, TEXAS FranklinBarbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50
Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat.
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Beef Steak Different Names
Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak,
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Meat Product/Price List for 2020
Meat Product/Price List for 2020 3421 Guerneville Road, Santa Rosa, CA 95401 [email protected] | (707)546-8404 | www.willowsidemeatsllc.com ** Prices are subjected to change without notice** Marinated Beef Marinated Chicken Aloha Tri-Tip $9.99/lb Bloody Mary Breasts $4.19/lb Bloody Mary Tri-Tip $9.99/lb Bloody Mary Thighs $3.89/lb Bourbon Tri-Tip $9.99/lb Lemon Garlic Breasts $4.19/lb Butter Garlic Tri-Tip $9.99/lb Lemon Garlic Thighs $3.89/lb Italian Wine Tri-Tip $9.99/lb Lemon Garlic Halves $4.19/lb TNT Tri-Tip $9.99/lb Sweet Honey Breasts $4.19/lb Trifecta Tri-Tip $9.99/lb Sweet Honey Thighs $3.89/lb Bloody Mary Hanger Steak $10.49/lb Zesty Italian Breasts $4.19/lb Butter Garlic Hanger Steak $10.49/lb Zesty Italian Thighs $3.89/lb Italian Wine Hanger Steak $10.49/lb Aloha Drumettes $3.49/lb Trifecta Hanger Steak $10.49/lb Buffalo Drumettes $3.49/lb Aloha Hanger Steak $10.49/lb Sausages Andouille Links $6.99/lb Italian Hot & Mild Links $6.99/lb Beer Brats Links $6.99/lb Italian Hot & Mild Bulk $5.49/lb Bratwurst Links $6.99/lb Plain Kielbasa Links $6.99/lb Breakfast Links Spicy & Mild $11.98/lb Kielbasa with Jalapeno & Cheese Links $6.99/lb British Bangers $6.99/lb Lamb Apple Links $10.29/lb Chicken Apple Links $6.99/lb Linguisa Links $6.99/lb Country Spicy & Mild Bulk $5.49/lb Pork Apple Links $6.99/lb Duck Apple Links $16.99/lb Sicilian Links $6.99/lb Garlic Links $6.99/lb Sundried Tomato Links $6.99/lb German Potato $6.99/lb Lamb Mergueze Links $10.29/lb Hawaiian Portuguese Links $6.99/lb Swiss Italian Links $6.99/lb Hot
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Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response
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Carne Asada Marinade
Carne Asada Marinade Carne Asada Marinade 2 lbs skirt, flank or hanger steak, 2 lbs skirt, flank or hanger steak, trimmed, divided trimmed, divided 2 tbsp freshly squeezed lime juice 2 tbsp freshly squeezed lime juice ½ cup orange juice ½ cup orange juice 4 cloves garlic, minced 4 cloves garlic, minced (about 2 tbsp) (about 2 tbsp) 1 Jalapeño, minced 1 Jalapeño, minced 3 tbsp olive oil 3 tbsp olive oil 1 tbsp chili powder 1 tbsp chili powder 1 tbsp white vinegar 1 tbsp white vinegar Recipe submitted by Combine all ingredients and then Recipe submitted by Combine all ingredients and then David Leahy pour over meat in a resealable bag David Leahy pour over meat in a resealable bag Managed Print Product Manager and marinate for 12-24 hours. Grill Managed Print Product Manager and marinate for 12-24 hours. Grill to desired doneness and then slice to desired doneness and then slice across the grain. Use this for steak across the grain. Use this for steak tacos, fajita’s, etc. tacos, fajita’s, etc. Carne Asada Marinade Carne Asada Marinade 2 lbs skirt, flank or hanger steak, 2 lbs skirt, flank or hanger steak, trimmed, divided trimmed, divided 2 tbsp freshly squeezed lime juice 2 tbsp freshly squeezed lime juice ½ cup orange juice ½ cup orange juice 4 cloves garlic, minced 4 cloves garlic, minced (about 2 tbsp) (about 2 tbsp) 1 Jalapeño, minced 1 Jalapeño, minced 3 tbsp olive oil 3 tbsp olive oil 1 tbsp chili powder 1 tbsp chili powder 1 tbsp white vinegar 1 tbsp white vinegar Recipe submitted by Combine all ingredients and then Recipe submitted by Combine all ingredients and then David Leahy pour over meat in a resealable bag David Leahy pour over meat in a resealable bag Managed Print Product Manager and marinate for 12-24 hours.
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2021 Bulk Beef Order Info
2021 Bulk Beef Order Info • Whole, half, and quarter sides of beef are sold by the live weight and custom processed in your name to your specifications. o Whole beef, side or beef, or split side - $2.25 lb. live weight o Hanging weight (what the beef weighs hanging in the cooler) is about 60% of live weight. With this ratio, 2.25 lb. live translates to $3.75 lb. hanging weight. o Our beef is processed at Thompsons Meat Processing in Floyd. They charge 80 cents per pound of hanging weight, plus $75 per whole, or $37.50 per half or $18.75 per split side. Additional processing fee include: ▪ Burger patties - $1.20 lb. w/ 20 lb. minimum ▪ Single wrapped steaks - $10 per whole, $5 per half, $2.50 per quarter (no additional fee if you select 2 or more steaks per package) ▪ Cubes steak - $12 per whole, $6 per half, $3 per quarter ▪ 0rgans – $10 per whole, $5 per half, $2.50 per quarter Pricing Example for Half: For a 500-pound half of a 1000-pound steer, the purchase price will be $1,125. With an estimated hanging weight of 300 pounds, processing fees will be $277.50, for a total cost of $1,402.50. With a typical yield of 66% of hanging weight, you should take home about 200 pounds of cut beef for a final cost of about $7 lb. Your cost is based on actual live weight and your final yield will depend on exact hanging weight, moisture loss during dry aging, and your specific cut selections.
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Beef Cuts for Portioning
BEEF CUTS FOR PORTIONING CHUCK RIB LOIN SIRLOIN ROUND TOP SIRLOIN STEAK CHUCK ROLL PRIME RIB SHORT LOIN 1184 Beef Loin, Top Sirloin Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Sirloin Steak Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS RIB STEAK ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless,
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Restaurantes Do Minho
DIR. LUIS VIDIGAL - GRATUITA - AGO 2020 - MENSAL Ed.Digital - AGO 2020 MENSAL Ed.Digital DIR. LUIS VIDIGAL - GRATUITA RESTAURANTES DO MINHO Em tempos de mudança a mesa continua a ser o lugar preferido de todos... Siga-nos e viva o melhor do verão na região de Braga. EDITORIAL PUBLICIDADE? LIGUE 912442201 Um pouco por toda a região os restaurantes souberam adaptar-se com rigor, e alguma criatividade, à situação atual. A implementação das medidas de higiene e segurança decretadas pelas autoridades de saúde, e as diversas adaptações internas, fazem com que mesmo em tempos de mudança a mesa continue a ser o lugar preferido de todos… Nesta edição falamos-lhe também da adaptação de outras empresas, como a bracarense Nortempresa Perfume Lab, que transformou o seu processo produtivo de forma a produzir Álcool Gel desinfetante para higienização das mãos, sendo atualmente um dos produtores certificados pela Direção Geral de Saúde para o efeito e assumindo-se, cada vez mais, como um parceiro próximo na adaptação das diversas empresas da região, nomeadamente na área da restauração, ao momento presente. Direção Um caso igualmente inspirador é o da Xpepper, conhecida por Luis Vidigal fardar com originalidade alguns do mais conhecidos Chefs Diretor Adjunto Maria Rocha Peixoto de cozinha, bartenders, escolas e funcionários de hotelaria do Edição Luis Vidigal nosso país e além-fronteiras, que se prepara para lançar em Aline Fernandes breve uma loja online de forma a chegar de forma mais rápida Andreia Mandim Bruno Silva e segura aos seus clientes, entre muitos outros exemplos como Filipe Machado o da Novumdux, que agarrou o presente com garra e continua a João Gabriel Moreira Juliana Gomes ‘vestir’ a mesa dos restaurantes da região.
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Better Than Restaurant Grilled Fajitas
Better Than Restaurant Grilled Fajitas Ingredients Marinade: 1/2 cup soy sauce (Kroger brand does best) 1/2 cup lime juice (3-ish limes) 1/2 canola oil 1/4 brown sugar, how come you taste so good 2 tsp ground cumin 2 tsp fresh ground black pepper 1 Tbsp chili powder 5 cloves of garlic, minced The rest of the ingredients: 1.5 lbs of steak. Flank and skirt steak are typically used but if you have a butcher get some hanger steak. Spotted Trotter in Atlanta has very good hanger steak, it's our go to. 1.5 lbs of chicken breast 1 large yellow onion 2 peppers with the color of your choice, we like the red and yellow combo Flour tortillas, go La Banderita or go home Additional fixins are up to you, our grocery list typically has the following: Pico de Gallo, shredded lettuce, shredded cheese, sour cream. Beth can’t live without chipotle mayonnaise. Get her recipe here. Directions Make the Marinade 1. Squeeze your limes into the mason jar and then add everything else (the order doesn't matter, just get all your fixins in the jar). Seal the lid tight. Now shake it, sh-shake it, shake it, sh-shake it (uh-oh). You know what to do. Your marinade is complete. Keep in mind that later down the road you'll be adding this to the steak, chicken and veggies in different intervals. You'll want to sh-shake it before each application as the oil will Rise Up. Marinate the Meat and Vegetables 1.
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Brunch Mains
BREAKFAST BRUNCH BEVERAGES PANTRY BRUNCH ROCKIT HASHBROWNS 3 SECOND VOYAGE 15 white cheddar dust MAINS Old Man Guavaberry Island Folk Liqueur, Bacardi 151 Rum, Domaine de Canton Ginger Liqueur, Guava CHICKEN SAUSAGE PATTY 5 Purée, Lime Juice, Simple Syrup, Ginger Beer COUNTRY HAM 5 STEEL CUT OATMEAL 12 APPLEWOOD SMOKED BACON 5 almond milk, dried cherries, toasted almond granola, GYPSY DJANGO 14 Greek yogurt, agave nectar Absolut Vodka, Combier Liqueur d’Orange, BREAKFAST SAUSAGE LINKS 3 Lime Juice, Simple Syrup, Cucumber, TOAST 3 San Pellegrino Pompelmo wheat, tuscan, pumpernickel VANILLA BEAN WAFFLE 11 bourbon cherry compote BLOODY MARY 8 MULTIGRAIN ENGLISH MUFFIN 3 Build your own Bloody Mary Bar SEASONAL FRUIT & BERRIES 9 LEMON BLUEBERRY RICOTTA PANCAKES 10 MIMOSA 8 HAM & CHEESE FRIES 10 tulip tree haymaids cheese, ham powder, Tiamo Prosecco, orange juice roasted garlic aioli HUEVOS BENEDICT 14 al pastor pork belly, poached eggs, buttermilk arepa, M I MOS A K I T Tableside bottle service, fresh berries, juice varieties TRUFFLE FRIES 10 avocado, charred tomatillo salsa white truffle oil, parsley Chandon 45 | Moët & Chandon 75 SWEET POTATO FRIES 5 brown sugar salt, chipotle mayonnaise STEAK N’ EGGS OPEN FACED SANDWICH 18 espresso rubbed hanger steak, PEAS, PEAS, PEAS 6 creamed spinach toast, fried egg, béarnaise lemon, leeks, butter SANDWICHES BREAKFAST SANDWICH 12 BURGERS SALADS CHILI house-made chicken sausage patty, & & scrambled egg whites, spinach, tomato aioli, harvest wheat english muffin All sandwiches and burgers come with fries
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National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of August Livestock, Poultry & Grain Market News Fri
National Monthly Grass Fed Beef Report Agricultural Marketing Service For The Month of August Livestock, Poultry & Grain Market News Fri. Aug 27, 2021 Negotiated Grass Fed Beef - Wholesale Grass Fed Beef - Direct to Consumer (Retail) Carcass Purchase Size ($/lb) 211.00Avg Item Description ($/lb) Avg Whole 5.75 - 8.50 7.57 Rib Primal Half 5.90 - 11.25 8.35 Ribeye, Boneless, Whole 17.75 - 35.95 22.89 Quarter 5.99 - 11.75 9.22 Ribeye Steak 12.00 - 31.53 23.63 Commodity Grassfed Item Description ($/lb) Avg Chuck Primal Beef* Premium** Chuck Roll 7.00 - 16.65 12.26 Ribeye Steak 15.00 - 35.00 21.31 10.06 11.26 Round Primal Ribeye Roast 16.50 - 26.50 21.87 9.14 12.73 Knuckle, Peeled, Whole Chuck Roast 7.50 - 12.00 9.35 5.35 4.00 Top Round, Inside 11.95 - 15.24 12.85 Flat Iron Steak 13.49 - 25.98 19.14 7.77 11.37 Bottom Round, Gooseneck 9.99 - 13.35 11.47 Rump Roast 8.00 - 14.00 10.78 4.72 6.06 Eye of Round 10.00 - 16.34 12.79 Bottom Round Roast 3.85 Loin Primal Filet Mignon 19.95 - 35.00 27.39 12.05 15.34 Tenderloin, Whole 25.00 - 34.95 28.41 Tenderloin 19.95 - 30.49 26.09 11.68 14.41 Tri Tip 8.00 - 15.25 11.84 Tri Tip 9.00 - 16.85 12.11 6.73 5.39 Top Butt, Sirloin, Whole 12.10 - 18.99 16.29 Sirloin Steak 11.00 - 24.95 16.58 7.46 9.13 New York Steak 20.50 - 34.00 28.03 Sirloin Roast 8.75 - 12.49 10.70 0.00 0.00 Sirloin Steak 15.00 - 22.80 17.93 Brisket 8.00 - 13.77 10.13 4.16 5.98 Flank, Brisket, and Plate Primal Flank Steak 8.00 - 18.00 13.58 8.95 4.64 Brisket, Whole 8.00 - 13.00 10.02 Skirt Steak 9.00 - 20.14 14.10 11.66 2.45 Flank Steak 13.00 - 22.98 17.35 Short Ribs 6.00 - 11.00 8.37 7.42 0.95 Skirt Steak 12.95 - 18.00 14.95 Stew Meat 7.50 - 13.38 10.12 5.73 4.39 Hanger Steak 10.80 - 17.99 14.39 Direct Grass Fed Vs.
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