Cuts top to bottom, left to right.
Top row: brisket, ribeyes, flank steak, coulotte steaks, center cut sirloin steaks, stew meat
2nd row: Dino ribs (short ribs), back ribs, skirt steak, top loin (NY Strip) steaks, cross cut shanks, top round steaks, bottom round roasts
3rd/4th row: shoulder clod (rancher) steaks, flat iron steaks, chuck eye steaks, sirloin flap steaks, tenderloin steaks (filet mignon), sirloin tri tip roast, eye round roasts.
Not pictured 115 lbs of ground beef
by Large_Inspector_1165
6 Comments
Yield grade 1.7 low to average prime carcass.
fascinating! thanks for posting
Great job as well.
Glorious
Beautiful
Damn!