Eighth Beef 50% Ground Beef

50% Ground Beef

tender perfection

Tomahawk steak will take longer to cook than Ribeye because the bone serves as an insulator

french trimmed bone on the meat (called "frenching" if you're among butchers

The tomahawk steak is essentially a ribeye steak specifically cut with at least five inches of rib bone left intact

Eighth Beef 50% Ground BeefLove the selection of a half beef order, but don't have enough freezer space? Then our eighth beef is a great option for you. You get great variety of cuts with the added benefit of 25% in savings when buying in bulk. What is included? Approximately 60# + 10% 50% Ground Beef 22% Steaks 18% Roasts 10% Ribs, Bones, Offal Steaks Ribeye, New York Strip, Tenderloin, Sirloin, Denver, Delmonico, Flank, Flat Iron, Skirt Steak, coulotte Roasts Tri tip, Chuck,