BULK BEEF SHARE - 25 POUNDS

CUT NAME

Ground Beef

Chuck Roast, boneless

Stew Meat

Marrow Bone

Osso Bucco

Sirloin Flap Steak

Ranch Steak

DESCRIPTION

Classic blend, approximately 80/20 lean to fat ratio.

Cut from the shoulder, perfect for pot roast or any slow and low cooking.

Boneless 1 inch chunks of chuck.

Canoe cut (split down the middle). Perfect for roasting or soup.

Cross cut beef shank makes the most delicious slow cooked dish. Perfect for the crock pot or pressure cooker.

Also known as Bavette steak. Similar to skirt steak but thicker. Wonderful flavor and texture.

Cut from the shoulder, a great weeknight steak. On the leaner side.

Top Round Steak

Top Sirloin Steak

Flat Iron Steak

Ribeye Steak, bone-in

Strip Steak, boneless

Tenderloin Filet

Cut from the leg (round), great for a variety of applications. Leaner and tougher but easy to work with. Great for smothered steak or marinating.

Tender, delicious, easy to cook. One of the best mid range steaks.

Very tender, flavorful, thin filets. Great for any cooking method. Remains tender even if over cooked!

The king of steaks. Buttery, tender, and absolutely delicious.

A classic NY strip steak. Leaner than the ribeye but flavorful with just the right amount of fat.

The most tender, expensive steak on the entire animal. Just add heat.

AVG WEIGHT

1 LB

2.5 LB

1 LB

1 LB

1.75 LB

1 LB

1 LB

2 LB

1.25 LB

1 LB

1.5 LB

1 LB

.75 LB

# OF PACKS

5

1

2

1

1

1

1

1

1

1

2

2

2

BULK BEEF SHARE - 50 POUNDS

CUT NAME

Ground Beef

Chuck Roast, boneless

Stew Meat

Marrow Bone

Osso Bucco

Eye of Round Roast

Sirloin Flap Steak

Ranch Steak

DESCRIPTION

Classic blend, approximately 80/20 lean to fat ratio.

Cut from the shoulder, perfect for pot roast or any slow and low cooking.

Boneless 1 inch chunks of chuck.

Canoe cut (split down the middle). Perfect for roasting or soup.

Cross cut beef shank makes the most delicious slow cooked dish. Perfect for the crock pot or pressure cooker.

Great for roast beef, making beef jerky, or slicing into thin cutlets.

Also known as Bavette steak. Similar to skirt steak but thicker. Wonderful flavor and texture.

Cut from the shoulder, a great weeknight steak. On the leaner side.

Top Round Steak

Top Sirloin Steak

Flat Iron Steak

Ribeye Steak, bone-in

Strip Steak, boneless

Tenderloin Filet

Cut from the leg (round), great for a variety of applications. Leaner and tougher but easy to work with. Great for smothered steak or marinating.

Tender, delicious, easy to cook. One of the best mid range steaks.

Very tender, flavorful, thin filets. Great for any cooking method. Remains tender even if over cooked!

The king of steaks. Buttery, tender, and absolutely delicious.

A classic NY strip steak. Leaner than the ribeye but flavorful with just the right amount of fat.

The most tender, expensive steak on the entire animal. Just add heat.

AVG WEIGHT

1 LB

2.5 LB

1 LB

1 LB

1.75 LB

2 LB

1 LB

1 LB

2 LB

1.25 LB

1 LB

1.5 LB

1 LB

.75 LB

# OF PACKS

10

2

4

2

2

1

2

2

2

2

2

4

4

4

BULK BEEF SHARE - 100 POUNDS

CUT NAME

Ground Beef

Chuck Roast, boneless

Stew Meat

Beef Ribs

Marrow Bone

Osso Bucco

Eye of Round Roast

Skirt Steak

Sirloin Flap Steak

Ranch Steak

DESCRIPTION

Classic blend, approximately 80/20 lean to fat ratio.

Cut from the shoulder, perfect for pot roast or any slow and low cooking.

Boneless 1 inch chunks of chuck.

Four bone beef rib rack, perfect for slow and low smoking, roasting, or braising. Beefy and delicious!

Canoe cut (split down the middle). Perfect for roasting or soup.

Cross cut beef shank makes the most delicious slow cooked dish. Perfect for the crock pot or pressure cooker.

Great for roast beef, making beef jerky, or slicing into thin cutlets.

One of the most popular steaks, great for grilling, searing, and fajitas.

Also known as Bavette steak. Similar to skirt steak but thicker. Wonderful flavor and texture.

Cut from the shoulder, a great weeknight steak. On the leaner side.

Top Round Steak

Top Sirloin Steak

Flat Iron Steak

Ribeye Steak, bone-in

Strip Steak, boneless

Tenderloin Filet

Cut from the leg (round), great for a variety of applications. Leaner and tougher but easy to work with. Great for smothered steak or marinating.

Tender, delicious, easy to cook. One of the best mid range steaks.

Very tender, flavorful, thin filets. Great for any cooking method. Remains tender even if over cooked!

The king of steaks. Buttery, tender, and absolutely delicious.

A classic NY strip steak. Leaner than the ribeye but flavorful with just the right amount of fat.

The most tender, expensive steak on the entire animal. Just add heat.

AVG WEIGHT

1 LB

2.5 LB

1 LB

4.5 LB

1 LB

1.75 LB

2 LB

2 LB

1 LB

1 LB

2 LB

1.25 LB

1 LB

1.5 LB

1 LB

.75 LB

# OF PACKS

20

4

6

1

3

4

1

1

4

4

3

4

4

8

8

6

BULK BEEF SHARE - 200 POUNDS

CUT NAME

DESCRIPTION

AVG WEIGHT

# OF PACKS

Ground Beef

Classic blend, approximately 80/20 lean to fat ratio.

1 LB

40

Chuck Roast, boneless

Cut from the shoulder, perfect for pot roast or any slow and low cooking.

2.5 LB

6

Stew Meat

Boneless 1 inch chunks of chuck.

1 LB

14

Beef Ribs

Four bone beef rib rack, perfect for slow and low smoking, roasting, or braising. Beefy and delicious!

4.5 LB

1

Marrow Bone

Canoe cut (split down the middle). Perfect for roasting or soup.

1 LB

6

Osso Bucco

Cross cut beef shank makes the most delicious slow cooked dish. Perfect for the crock pot or pressure cooker.

1.75 LB

8

Eye of Round Roast

Great for roast beef, making beef jerky, or slicing into thin cutlets.

2 LB

2

Top Sirloin Cap Roast

Also known as Picanha. A beautiful sirloin roast with a glorious fat cap.

3.5 LB

1

Tri Tip Roast

Great for smoking, grilling, or roast beef. Think of it like a thick steak.

2.5 LB

1

Skirt Steak

One of the most popular steaks, great for grilling, searing, and fajitas.

2 LB

1

Flank Steak

Tender, flavorful, and highly versatile. Also great for fajitas or grilling.

2 LB

1

Sirloin Flap Steak

Also known as Bavette steak. Similar to skirt steak but thicker. Wonderful flavor and texture.

1 LB

8

Ranch Steak

Cut from the shoulder, a great weeknight steak. On the leaner side.

1 LB

8

Top Round Steak

Cut from the leg (round), great for a variety of applications. Leaner and tougher but easy to work with. Great for smothered steak or marinating.

2 LB

6

Top Sirloin Steak

Tender, delicious, easy to cook. One of the best mid range steaks.

1.25 LB

8

Flat Iron Steak

Very tender, flavorful, thin filets. Great for any cooking method. Remains tender even if over cooked!

1 LB

8

Ribeye Steak, bone-in

The king of steaks. Buttery, tender, and absolutely delicious.

1.5 LB

14

Strip Steak, boneless

A classic NY strip steak. Leaner than the ribeye but flavorful with just the right amount of fat.

1 LB

14

Tenderloin Filet

The most tender, expensive steak on the entire animal. Just add heat.

.75 LB

12

  • White Pinterest Icon

PO Box 757, Yoakum TX 77995

YOUR PERSONAL RANCHER

© 2018 Augustus Ranch Meat Company

361-293-2777