Steaks 1.25” and two to a pack. I’ll take T bones over a bunch of filet.
Ribs split between English and flanken style, half of each style, please.
Don’t grind too much, I like cube/Swiss steak, stew meat, and soup/neck/shank bones with some meat on them.
Ground lean and 1.5#’s to a pack. 4-5 pound roasts.

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