Salazar Natural Beef
Cutting/Packing Instructions
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Customer |
Beef ID |
Pick-up
date |
Days
for aging--7,14,21,
etc. |
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Steaks |
Thickness 1/2,3/4,
1" |
Number
per pack |
Other Instructions |
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1.T-bone and porterhouse |
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or |
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New York Strip |
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Filet mignon |
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2.Sirloin |
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Sirloin tip |
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3.Rib-eye |
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Rib steak |
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4. Round |
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Top |
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Bottom |
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Tenderize?? |
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5. Flank |
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6. Chuck |
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Roasts-- |
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Weight
per pack |
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1. Rump |
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2. Chuck |
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3. Arm |
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4. Sirloin tip |
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5. Top round |
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6. Bottom round |
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7. Brisket |
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Hamburger, can include: |
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Bottom round or arm roasts, |
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Chuck roast--ends, as well as |
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Brisket, flank and chuck
steak, |
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and miscellaneous |
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Short Ribs |
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Stew meat in 1 to 3 lb packs |
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Liver |
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Soup bones |
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Oxtail |
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Other |
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Note: Other instructions may include sending all of chuck roast to stew meat or hamburger, or making sirloin tip roasts rather than sirloin tip steak, etc. Normally steaks are cut 1" thick except for the top and bottom roasts which are cut 1/2 inch thick. Steaks are packaged at one or two per pack. Roast are packaged at 3 to 4 pounds per pack, and hamburger at 1 to 2 pound packs. Ground beef can be requested as 1/4, 1/3, or 1/2 pound patties at an extra charge. Let us know what you want!!