The thicker the steaks, the less number of steaks you get. 3/4″ is most common, 1″ is our personal preference.

Description: This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Cooking Methods: Grill, Stir Fry and Sauté

Common Names: Delmonico Steak, Filet of Ribeye
Description: This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
Cooking Methods: Grill, Sous Vide, Stir Fry, Saute

Common Names: Top Sirloin
Description: Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.
Cooking Methods: Broil, Grill, Stir Fry and Sauté

Round Steak Common Names: London Broil, Top Round
Description: An economical and full-flavored cut. Best when marinated and sliced thinly against the grain
Cooking Methods: Instant Pot, Slow Cooker

Common Names: Chicken Fried Steak, Country Fried Steak, Milanesa, Minute Steak, Salisbury Steak, Swiss Steak
Description: Tenderized by a butcher; often breaded and pan-fried.
Cooking Methods: Stir Fry and Sauté

Common Names: London Broil, Top Round Steak
Description: An economical and full-flavored cut. Best when marinated and sliced thinly against the grain.
Cooking Methods: Broil

Description: Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
Cooking Methods: Grill

Common Names: Beef Fore Shank, Beef Osso Bucco, Cross Cut Shank
Description: Flavorful, lean and very tender when braised or cooked in liquid (stewed).
Cooking Methods: Braise

2 to 3 LBS per roast is the typical size.

Common Names: Arm Roast, Chuck Arm, Chuck Shoulder Roast, Clod Heart Roast ,Clod Roast, Cross Cut Arm Roast, English Roast
Description: Robust beef flavor, moist and extremely tender when braised for pot roast. May also be roasted in oven and sliced thin.
Cooking Methods: Braise, Roast

Common Names: Bottom Round Oven Roast, Bottom Round Roast
Description: Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
Cooking Methods: Braise

Common Names: Beef Stew Meat, Stew Beef
Description: Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
Cooking Methods: Braise

Common Names: Ribs
Description: Ribs are flavorful, and great when cooked Properly.
Cooking Methods: Braise, Grill, Smoke

Common Names: Beef Brisket, Whole Brisket
Description: A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
Cooking Methods: Braise, Smoke

Patties are $0.10 per patty extra
We try to trim all Ground Beef 80% lean or better.  The leanness of the Ground Beef depends primarily on the individual carcass and the amount of internal marbling it has.

All batches are 15# with 4# of pork added to them for a total of 19#

All batches are 15# with 4# of pork added to them for a total of 19#.  Add $5.50/lb

All batches are 15# with 4# of pork added to them for a total of 19#.  Add $4.50/lb

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Hello! RODABAUGH BROS. MEATS, LLC here. You or your customers have cutting instructions to complete for the meat you are receiving. Click the link below to fill them out. Thanks! https://www.smartlockerusa.com/processors/631f8be1273fe3e1d70f7d12/cutsheet