2 Large Chuck Roasts 3-5 lbs. each

1 Large Loin Tip Roast 3-5 lbs. each

1 Large Rump Roast 3-5 lbs. each

2 Ribeyes

2 NY Strips

2 T-Bones

2 Filets

2 Sirloins

2 Flat Irons

2 Skirt Steaks

40 lbs. Ground Beef

5 lbs. Cube Steak

5 lbs. Stew Meat

5 lbs. Kabob Meat

3 lbs. Short Ribs

1 Half or 2 Quarter Briskets (Half 5-6 lbs., Quarter 3-5 lbs.)

1 lb. Soup Bones