Name * First Name Last Name Email * SPECIAL NOTES / QUESTIONS NECK * This is the neck bone Neck Soup Bones - 1 "thick Neck Bone Roast **GRIND IT UP** **Need Assistance** CROSS CUT SHANKS * This is the Cross cut shanks 2" thick - [Recommended] 1 1/2" thick 1" thick 1/2" thick **GRIND IT UP** **Need Assistance** SHOULDER * This is the Shoulder Shoulder Roasts - [Recommended] 1 1/4" thick steaks 1" thick steaks 1/2" thick steaks **GRIND IT UP** CHUCK * This is the chuck Full Size Roasts Mini Roasts 1 1/4" thick steaks 1" thick steaks 1/2" thick steaks **GRIND IT UP** **Need Assistance** BRISKET * This is the brisket Whole Brisket Half Briskets **GRIND IT UP** **Need Assistance** RIBS * This is the ribs Traditional Cut Flanken Cut Full Rack **GRIND IT UP** **Need Assistance** RIBEYES * This is the ribeyes BONE IN - 2" thick BONE IN - 1 1/2" thick BONE IN - 1 1/4" thick (Recommended) BONE IN - 1 " thick BONE IN - 1/2 " thick BONELESS - 2" thick BONELESS - 1 1/2" thick BONELESS - 1 1/4" thick (Recommended) BONELESS - 1" thick BONELESS - 1/2" thick 3 Rib Roast + BONE IN 4 Rib Roast + BONE IN 3 Rib Roast & 4 Rib Roast **GRIND IT UP** **Need Assistance** T-Bones OR NY Strip + Tenderloin? * T-Bones NY Strip + Tenderloin T-BONES * This is the ribeyes 3 Rib Roast + BONE IN BONE IN - 2" thick BONE IN - 1 1/2" thick BONE IN - 1 1/4" thick (Recommended) BONE IN - 1 " thick BONE IN - 1/2 " thick **GRIND IT UP** **Need Assistance** Thank you!
