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 3/4" 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. Let us know what you want!!