You can count on boneless top sirloin steak to be there whenever you want to score with beef. This family-size steak offers lean, well-flavored,moderately tender beef at an affordable everyday price. Convenient and a great value with no bones and little fat to trim,this most versatile steak is juicy and delicious by itself and outstanding with almost any marinade, rub or sauce. Grill,broil or skillet-cook, then carve and serve as is or use in pasta dishes,salads and sandwiches. Ideal for cutting into strips for a quick stir-fry or into pieces for kabobs.

Approximate Quantities* (2 cuts/pkg.)
4 - 5 Steaks - (18 - 20 oz. cuts)

Everyday Value Steaks

(Choosing to receive the maximum amount of this cut will reduce the amount of total Ground Beef you would otherwise receive.)
The Round Steak is cut from the back of the cow. This is from a work muscle, making it leaner and a tougher cut of beef. This cut of beef requires a little more care in cooking to ensure a quality eating experience. Several methods of cooking to provide a tender meal include, braising, marinating and also mechanical tenderization. Braising invloves cooking the beef in a slow moist method in order to infuse the beef with additional juices. Mechanical tenderization can occur at processing or simply by taking and pounding the steak flat, breaking up the muscular tissue by force. Marinading involves the immersion of the beef in a solution.

Aprox. Maximum Quantity* (1 cut/pkg.)
5 - 10 Steaks - (1 lb. avg. per steak)

(Choosing to receive the maximum amount of this cut will reduce the amount of total Ground Beef you would otherwise receive.)
This mechanically tenderized boneless steak may be cut from any primal, but usually comes from the round. A good value — inexpensive,with no waste — it’s great for everyday family meals. Convenient and quick cooking, cubed steak is perfect when there’s little time left on the clock. Skillet-cook individual steaks or stir-fry1-inch pieces for a quick soup, chunky chili or pasta dish.

Aprox. Maximum Quantity* (4 cuts/pkg.)
10 - 12 Steaks - (5 - 6 oz. cuts)

The tri-tip, a unique beef roast, is easily recognized by its distinctive triangular shape. One of the three muscles in the bottom sirloin, it’s lean, tender and boneless. It offers rich beef flavor at an affordable price. This convenient, versatile,quick-cooking, waste-free roast is ideal for today’s busy consumer. Because this roast is a whole muscle, not a cut, the individual animal determines the size. Great oven-roasted,grilled or broiled,tri-tip roast can be cooked whole, cut into individual steaks or into strips for a stir-fry. It’s often marinated for flavor rather than for tenderness. The triangle shape provides varying degrees of doneness. Carve across the grain for best eating quality. Originally popularized in California, the tri-tip roast has become a familiar and widely available cut nationwide.

Approximate Quantity*
1 Roast - (2 - 3 lb. avg. per roast)

Rump or bottom round pot roasts are cut from the well-developed, heavily exercised muscles from the hindquarter. These large,round or loaf-shaped, boneless cuts require braising — moist heat cooking — to tenderize. Their firm texture can become coarse, dry and stringy if overcooked. Easy to carve with minimal waste and higher yields,these pot roasts can be used interchangeably with each other, as well as with chuck pot roasts, with minor adjustments in cooking time. Their biggest assets include a good nutrition profile and economical value.

Approximate Quantity*
1 Roast - (2 - 3 lb. avg. per roast)

Chuck pot roasts are cut from well-developed, heavily exercised muscles from the forequarter. These large, flat-shaped pieces are typically cut 2- to 2-1/2-inches thick. Chuck pot roasts require braising — moist heat cooking — to soften and tenderize them. Their biggest assets are robust beefy flavor that only the chuck can provide and moist, juicy, melting tenderness when braised. Shoulder pot roast is boneless. Arm pot roast is sold both bone-in and boneless. Blade and 7-Bone pot roasts are bone-in cuts. The 7-Bone takes its name from its distinctive blade bone, roughly shaped like the number seven. All these pot roasts can be used interchangeably with each other,as well as with pot roasts from the round, with minor adjustments in cooking time.The boneless beef shoulder pot roast is easy to carve. The other chuck pot roasts are commonly served in pieces.

Approximate Quantity*
4 - 6 Roast - (2 lb. avg. per roast)

Approximate Quantity*
1 - 2 Roast - (2 lb. avg. per roast)

(This item will be taken from other cuts - read below)
Beef for stew is typically cut from the chuck or round, but may come from any cut except the shank or top round. (Beef top round is so lean that it doesn’t perform well in stew or braised recipes.) Beef for stew is well trimmed and cut into 3/4- to1-1/2-inch pieces.

Aprox. Maximum Quantity*
4 - 5 pounds total

The typical amount of ground beef you will be left with should be approximately: 40 - 60 pounds.*

Ground Beef will be packaged in 1 lb. packages.

Ever-popular ground beef never sits on the bench. Decades ago it was one of the very first convenience foods sold in supermarkets. Today,ground beef is still a top-performer with busy home cooks. It can be prepared by all cooking methods and used in countless ways for quick delicious meals.