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BSI |
SWIFT |
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HEARTLAND |
BRAWLEY |
BILLETTE |
NATIONAL |
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IBP |
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CH |
SEL |
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SEL |
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SEL. |
PRI |
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CANADA |
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SEL |
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SEL |
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| 10 |
TERES MAJOR(shoul. tender) |
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| 11 |
B/I Blades |
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| 12 |
Semi Boneless Chucks |
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| 13 |
2 pc. Boneless Chucks |
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| 14 |
Shoulder Clods |
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| 14x |
"XT Clods 1/4" Trim |
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| 15 |
Short Cut Clod 1/4" (cross rib) |
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| 155 |
Chuck Flap Tails |
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| 16 |
Flat Irons- Top Blade |
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| 17 |
Neck Bones (Fresh/Cryo) |
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| 18 |
Neck Off Chuck Rolls |
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| 19 |
Chuck Mock Tenders |
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| 199 |
NECK MEAT |
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| 21 |
109 Ribs |
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| 22 |
Export rib 16up Domestic |
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| 24 |
Rib Eye-B/O Lip on-CANADIAN |
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| 24 |
Rib Eye-B/O Lip on-Dom. |
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| 254 |
Short Ribs-Chuck 4 Bone |
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| 253 |
Short Ribs-3 Bone Plate 6" |
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| 29 |
Hanging Tender |
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| 33 |
Pl'd Butt Tender-Double Pak |
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| 35 |
PSMO-Domestic***6 up*** |
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| 35 |
PSMO-Canadian 7.5 up |
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| 40 |
179 Bone In Strips 4x6 |
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| 44 |
180 Boneless Strips (2x3) |
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| 43 |
1 X 1 Boneless Strips |
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| 46 |
0x1 Boneless Strips |
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| 50 |
Short Loins (2x3) |
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| 52 |
Short Loins (0x1) |
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| 56 |
Top Butt-B/OUT 14/UP HVY. |
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| 56 |
Top Butt 1/4" Trim |
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| 60 |
Top Rounds (Insides) |
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| 60 |
Top Rounds- Trimmed
1/4" |
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| 62 |
Goosenecks |
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| 63 |
Flats-Domestic |
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| 66 |
Eye Rounds |
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| 68 |
Peeled Knuckles |
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| 69 |
Heel Meat |
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| 71 |
Tri Tips-Peeled |
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| 72 |
FLAP MEAT |
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| 73 |
Flank Steaks |
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| 75 |
Beef Back Ribs |
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| 76 |
Brisket |
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| 77 |
Peeled Outside Skirt Steaks |
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| 78 |
Outside Skirt Steaks |
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| 793 |
Boneless Shank Meat |
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| 80T |
85% Beef Premium Trim |
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| 901 |
Rib Cap/ Blade Meat |
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| 743 |
Shanks(shins)Bone In |
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| OX |
Oxtails- Frozen |
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| OX |
OXTAILS |
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| OX |
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| SF |
Steer Feet |
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| TG |
Tongues |
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| HTR |
333 HONEYCOMB TRIPE |
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| RTR |
333 REGULAR TRIPE |
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| OM |
333 OMASSUM TRIPE |
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| HTR |
BRAWLEY HONEYCOMB |
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| RTR |
BRAWLEY SCALDED |
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| HTRT |
SWIFT HONEYCOMB |
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