Quality meats with no additives, hormones, fillers, or steroid injections

Whole cuts

• Beef tenderloin (approx. 6.5-7.5 lbs)
• New York strip 12-15 lbs
• Boneless ribeye 18-20 lbs
• Prime rib roast
• Rump roast
• Tip roast
• Ground sirloin
• Ground round
• Cube steaks
• Flank steaks
• Round steaks
• Porterhouses
• Center cut pork chops
• Country spare ribs
• Baby back ribs
• Pork cutlets
• Pork butt
• Bacon
• Free-range Amish chicken
• Skinless boneless breast
• Whole chicken
  

Small meat bundle

• 6 pounds ground chuck
• 1 chuck roast
• 1 pound beef cubes
• 2 ribeye steaks
• 1 pork loin
• 4 pork chops
• 1 pound bulk sausage
• 1 pound bacon
• 1 whole chicken
  

Large meat bundle

• 10 pounds ground chuck
• 4 cube steaks
• 1 sirloin steak
• 2 ribeyes or NY strips
• 1 tip roast
• 1 chuck roast
• 8 pork chops
• 6 country ribs
• 1 pork loin
• 1 pound bacon
• 1 whole chicken
  

Steak bundle

• 6 pounds ground chuck
• 2 ribeye steaks
• 2 NY strip steaks
• 4 filets
• 1 flank steak
• 1 round steak
• 2 sirloin steak
  

Meat grading

USDA Prime is the superior grade with amazing tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from the younger beef. Of all the beef produced in the US, less than 2% is certified as USDA Prime.

USDA Choice is the second highest graded beef. It has less fat marbling than Prime. Choice is a quality steak particularly if it is a cut that is derived from the loin and rib areas of the beef such as a tenderloin filet or rib steak.

USDA Select is generally the lowest grade of steak you will find at a supermarket or restaurant. You will find it tougher, less juicy and less flavorful since it is leaner that Prime and Choice with very little marbling. The texture of Select is generally more coarse. Therefore, Select is not nearly as enjoyable or desirable.