| No. | CUT NAME | CHARACTERISTICS | CERTIFICATIONS | PAIRING / USES | WEIGHT |
| 1 | Tenderloin Denuded (Chef Ready) – Loin | The most tender and softest cut (lean cut with very little fat). | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Filet Mignon (Premium Cut) | 5 lbs |
| 2 | Ribeye – Ribeye Roll | One of the most flavorful and juicy cuts (high marbling). | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Ribeye Steak (Premium Cut) – Philly Cheesesteak (Sandwich) | 11 lbs |
| 3 | Striploin – New York Strip | A very popular, flavorful, and tender cut (different fat distribution compared to Ribeye). | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | New York Steak (Premium Cut) | 9 lbs |
| 4 | CC Sirloin – Top Sirloin Cap | Tasty, tender, and juicy cut. Very versatile for various culinary applications. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Top Butt (Baseball), can be used as a substitute for Filet Mignon, also great for premium Milanese. | 5.5 lbs |
| 5 | Outside Skirt – Thin Skirt | A very flavorful and fine-textured cut (highly demanded but limited availability). | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | A very popular cut in premium steakhouses. | 1.3 lbs |
| 6 | Coulotte – Picanha | Highly demanded cut, especially for Brazilian-style “espeto corrido” grilling. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Picanha (Growing in popularity and now considered a premium cut), also widely used in steakhouses. | 4.35 lbs |
| 7 | Inside Round Cap Off – Round Steak | A very versatile, flavorful, and juicy cut. Typically used for Milanese, Canadian-style steak, and Cuban-style Palomilla steak. Very popular in Latin markets. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Milanese, Canadian steak, Palomilla, and many other culinary uses. | 11.5 lbs |
| 8 | Boneless Argentine-Style Short Ribs | Excellent cut for grilling (in Argentina, this is the most popular cut for Sunday barbecues). Very flavorful with a well-distributed fat content. When cooked properly, it is tender and juicy—an excellent choice for true meat lovers. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | BBQs, high-end restaurants. Best cooked on the grill or slow-cooked for shredded beef in tacos, etc. | 16.5 lbs |
| 9 | Flap Meat – Bavette Steak | A highly demanded cut with great flavor, tenderness, and juiciness. Hard to find someone who doesn’t enjoy it. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Excellent for grilling, though its culinary applications are extensive. | 2.65 lbs |
| 10 | Flank Steak – Flank Steak | The perfect complement to Flap Meat, essential for any grill. Slight texture differences but equally flavorful and tender. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Ideal for grilling and various other uses. | 1.5 lbs |
| 11 | Flat Iron Chef Ready – Top Blade Steak | An extremely flavorful cut with high marbling (very juicy and tender). A lesser-known cut, but any meat lover who tries it is fascinated. Incredible taste—truly a Super-Premium cut. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Flat Iron Steak—a rare and hard-to-find steak, but visually stunning with intramuscular fat that could be mistaken for Wagyu. A must-have for high-end steakhouses and top-tier restaurants. | 2.15 lbs |
| 12 | Hindquarter | Cut from the hind portion of the steer, this primal includes some of the most renowned and tender beef cuts. Muscles from this section are less exercised, resulting in exceptional tenderness and deep, rich flavor. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Ideal for fine dining restaurants, Best suited for grilling, pan-searing, or sous-vide techniques, Versatile primal offering multiple upscale steak options | 60 lbs |
| 13 | Forequarter | Cut from the front quarter of the animal, this primal offers bold flavor and excellent structure. Rich in active muscles, it produces some of the most flavorful and versatile cuts on the market. | 100% Black Angus – Steer Only – NEVER EVER – Non-GMO | Breaks down into Chuck Eye, Brisket, Short Ribs, Flat Iron, Denver Steak, Great muscle-to-fat ratio – perfect for slow cooking, grinding, or smoking, Highly functional for commercial kitchens. | 60lbs |
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