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Beef Rib Eye (Small End, Lean Only, Trimmed to 0" Fat, Choice Grade)
Beef Round (Full Cut, Trimmed to 1/4" Fat, Choice Grade)
Beef Chuck (Shoulder Clod, Top Blade Steak, Lean Only, Trimmed to 0" Fat, Choice Grade)
Lamb Foreshank (Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Whole (Shank and Sirloin) Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/8" Fat, Choice Grade)
Lamb Leg (Sirloin Half, Trimmed to 1/8" Fat, Choice Grade)
Beef Tenderloin (Lean Only, Trimmed to 1/8" Fat, Choice Grade)
Pork Loin (Country-Style Ribs)
Beef Ribs (Whole, Lean Only, Trimmed to 1/4" Fat, Choice Grade)
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