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Lamb Leg (Shank Half, Trimmed to 1/4" Fat, Choice Grade)
Lamb Shoulder Whole (Arm and Blade, Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Shoulder Arm (Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Shank Half, Trimmed to 1/8" Fat, Choice Grade)
Beef Knuckle (Tip Side, Steak, Trimmed to 0" Fat, Choice Grade)
Beef Chuck (Shoulder Clod, Top Blade Steak, Trimmed to 0" Fat, Choice Grade)
Beef Eye Of Round (Lean Only, Trimmed to 1/8" Fat, Choice Grade)
Beef Ribs (Small End, Lean Only, Trimmed to 1/8" Fat, Choice Grade)
Beef Bottom Sirloin (Tri-Tip Roast, Lean Only, Trimmed to 0" Fat, Choice Grade)
Meat Spread or Potted Meat
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