| BEEF – RES |
| English Description |
Spanish Description |
Weight |
State |
| 107 Ribeye B/I |
Chuleton |
50-70 |
Frozen |
| 3 Bone Short Ribs |
Costilla de 3 huesos |
50-70 |
Frozen |
| 4 Bone Short Ribs |
Costilla de 4 huesos |
60-70 |
Frozen |
| B/I Blade |
Bistec del 7 |
60-80 |
Frozen |
| Back Ribs Center Cut |
Costilla de hueso grande |
50-60 |
Frozen |
| Back Ribs (Whole) |
Costilla de hueso grande entera |
50-70 |
Frozen |
| Beef Patties (40 pcs) |
Carne para hamburguesa (40 piezas) |
10 |
Frozen |
| Bone In Navel Plate |
Costilla de pecho |
20-40,50-60 |
Frozen |
| Bone In Chuch Eye Roll |
Aguja |
50-70 |
Frozen |
| Boneless Chucke Eye Roll |
Bistec ranchero |
60-90 |
Fresh |
| Brisket |
Brisket |
50-70 |
Fresh |
| Cheek Meat |
Cachete (Barbacoa) |
30-60 |
Fresh/ Frozen |
| Beef Feet Skin On |
Pata de res (15-20 pcs) |
20-30 |
Frozen |
| Cut Beef Feet |
Pata de res cortada |
30-35 |
Frozen |
| Flap Meat |
Fajita suave (Sirloin fajita) |
70-80 |
Frozen |
| Foreshank |
Hueso para caldo entero (Chambarete) |
50-80 |
Frozen |
| Shank Sliced |
Hueso para caldo cortado |
15-30 |
Frozen |
| Ground Beef Fine 86/14 |
Carne molida 86/14 |
50-60 |
Frozen |
| Ground Beef Fine 93/07 10# |
Carne molida 93/07 |
50-60 |
Frozen |
| Gooseneck |
Carne para guisar, molida |
60-80 |
Fresh |
| Hanging Tenders |
Arrachera |
30-60 |
Fresh |
| Inside Skirts |
Fajita |
60-75 |
Frozen |
| Lamb Breast |
Borrego |
15-40 |
Frozen |
| Menudo |
Menudo |
10 |
Frozen |
| Menudo (Honeycomb) |
Menudo (Panal) |
60 |
Frozen |
| Pectoral Muscle |
Carne de pectoral (para desebrar, guisada) |
60-70 |
Fresh/ Frozen |
| Peeled Knuckle |
Milanesa de res |
60-80 |
Fresh |
| Ribeye |
Ribeye |
60-70 |
Fresh |
| Shoulder Clod |
Carne para guisar, tacos, y molida |
90-100 |
Fresh |
| Sweetbread |
Molleja de res |
20-30 |
Frozen |
| Tongue |
Lengua |
27-35 |
Frozen |
| Top Inside Round |
Carne para guisar, hornear (Milanesa) |
50-70 |
Fresh |
| Tripas |
Tripas |
30 |
Frozen |
