1. Beef meat notes

2. Beef chuck wholesale
Arm portion
Has a round
Bone!
Blade end will
Have flat edged
Bone!

3. Beef arm pot roast
B,C,03,M

4. Beef blade roast
B,C,06,M

5. Top Blade Steak (Flat Iron)
B, C, 58, D

6. 7 bone roast
B,C,26,M

7. Beef wholesale rib loin end
Beef wholesale rib blade end

8. Beef rib roast large end
B,H,22,D

9. Rib roast small end
B,H,22,D

10. Beef rib eye steak boneless
B,H,45,D

11. Ribeye steak lip on
B,H,50,D

12. Beef wholesale loin
Short loin end
Joins Rib
Sirloin end
Joins Round

13. Beef T bone steak
B,F,55,D

14. Beef porterhouse steak
B,F,49,D

15. Tenderloin roast
B,F,34,D

16. Top Sirloin Cap Steak, boneless
B, F, 64, D

17. Beef top sirloin steak boneless
B,F,62,D

18. Top Sirloin Steak, Boneless, Cap Off
B, F, 63, D

19. Beef wholesale round

20. Beef Round steak
B, I, 51,M

21. Bottom Round Steak
B, I, 43, M

22. Bottom round roast
B, I , 08, D/M

23. Bottom Round Rump Roast
B, I, 09, D/M

24. Beef Eye of round steak
B, I, 46, D/M

25. Beef wholesale flank

26. Beef flank steak
B,D,47,D/M

27. Beef wholesale plate

28. Beef short ribs
B,G,28,M

29. Beef wholesale brisket
Beef wholesale shank

30. Brisket, whole
B,B,10,M

31. Corned beef brisket
B,B,89,M