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Tom Half

This is your half cut sheet and price break down. 
 
Cut
Carne Asada 0.99 0.96 0.95 1.12 4.02
Tri Tip 1.6 1.6
Flank Steak 1.26 1.26
Filet Mignon 0.51 0.4 0.62 0.33 0.53 0.26 0.29 0.5 3.44
New York Steak 0.63 0.66 0.65 0.69 0.69 0.5 0.6 0.64 0.68 0.63 0.64 7.01
top sirloin 1.06 1.16 0.63 0.76 1.25 0.92 5.78
Hanging Tender 0.72 0.72
Stew 1.7 1.65 3.35
Eye of Round 2.47 2.47
London Briol 2.17 1.79 1.85 1.69 7.5
Rump Roast 3.06 2.2 5.26
Brisket 1.89 2.37 4.26
Chuck Steak 0.73 0.75 0.67 0.69 0.73 3.57
O-Bone Roast 2.86 2.57 2.06 7.49
Flat Iron 0.48 0.53 0.62 0.57 2.2
Petite Tender 0.64 0.45 1.09
Chuck Roast 1.81 2.35 4.16
Ribeye Steaks 0.71 0.56 0.71 0.84 0.69 0.56 0.79 0.53 0.83 0.82 0.74 7.78
Short Ribs 1.4 0.85 0.93 1.64 1.24 1.53 1.29 0.93 0.67 1.08 1.28 12.84
Marrow Bones 1.86 1.86
Oso Bucco 1.31 1.62 1.26 0.71 0.94 1.26 1.01 8.11
Ground Beef 32.17 2.91 6.06 8.16 7.21 6.24 3.3 6.54 7.35 1.02 2.2 1.11 84.27
Skirt Steak 0.84 0.61 0.55 0.66 0.38 3.04
183.08 $9.80 $1,794.18
Knuckle Bones 3.26 2.62 3.17 3.5 12.55 $7.00 $87.85
-$259.00
$1,623.03