Valley Demo Meats

Any leftover meat that cannot be cut into specific cuts will automatically be made into ground beef and included in your order.

One side — approx. 275–325 lbs hanging weight

• Chuck Roast?

  $4.99/lb · ~8 lbs each
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• Flat Iron Steak?

  $8.49/lb · ~2 lbs each
  0/4

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• Denver Steak?

  $7.99/lb · ~1.5 lbs each
  0/4

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• Chuck Eye Steakshared?

  The ribeye muscle extends into the chuck — shares ribeye inventory

  $6.99/lb · ~1.2 lbs each
  0/4

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• Chuck Short Ribs?

  $6.49/lb · ~4 lbs each · per rack
  0/3

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• Blade Roastshared?

  Same top blade subprimal as Flat Iron Steak

  $4.49/lb · ~5 lbs each
  0/3

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• Ribeye Steak?

  $16.99/lb · ~1.2 lbs each
  0/12

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• Prime Rib Roastshared?

  2-bone roast — uses 2 ribeye sections + their attached rib bones

  $14.99/lb · ~7 lbs each
  0/3

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• Tomahawk Steakshared?

  Full rib bone stays attached — uses 1 ribeye + 1 back rib bone

  $24.99/lb · ~2.8 lbs each
  0/6

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• Cowboy Steakshared?

  Short rib bone stays attached — uses 1 ribeye + 1 back rib bone

  $19.99/lb · ~2 lbs each
  0/6

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• Back Ribs?

  $6.99/lb · ~4 lbs each · per rack
  0/3

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• Boneless Ribeye Roastshared?

  Uses 3 consecutive ribeye sections — significantly reduces ribeye availability

  $13.99/lb · ~6 lbs each
  0/2

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• NY Strip Steak?

  $13.99/lb · ~1 lbs each
  0/10

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• Filet Mignon?

  $22.99/lb · ~0.5 lbs each
  0/10

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• T-Bone Steakshared?

  Contains NY Strip + small Filet section — uses 1 of each

  $14.99/lb · ~1.5 lbs each
  0/6

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• Porterhouse Steakshared?

  NY Strip + large Filet section — uses 1 of each (bigger filet than T-Bone)

  $16.99/lb · ~2 lbs each
  0/4

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• Strip Loin Roastshared?

  Uses the ENTIRE strip loin subprimal — eliminates NY Strip steak availability

  $12.99/lb · ~6 lbs each
  0/2

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• Whole Tenderloin Roastshared?

  Uses the ENTIRE tenderloin — eliminates Filet Mignon availability

  $19.99/lb · ~4 lbs each
  0/2

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• Top Sirloin Steak?

  $10.99/lb · ~1.2 lbs each
  0/12

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• Sirloin Cap (Picanha)shared?

  The cap muscle sits on top of the top sirloin — shares that subprimal

  $12.99/lb · ~1.5 lbs each
  0/3

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• Tri-Tip Roast?

  $8.99/lb · ~3 lbs each
  0/3

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• Sirloin Tip Roast?

  $7.99/lb · ~4 lbs each
  0/2

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• Ball Tip Steakshared?

  Cut from the center of the Sirloin Tip knuckle muscle

  $7.49/lb · ~0.75 lbs each
  0/6

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• Eye of Round Roast?

  $5.99/lb · ~4 lbs each
  0/3

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• Eye of Round Steakshared?

  Sliced directly from the Eye of Round Roast — shares that muscle

  $5.49/lb · ~1 lbs each
  0/6

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• Top Round (London Broil)?

  $6.49/lb · ~5 lbs each
  0/4

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• Bottom Round Roast?

  $5.49/lb · ~5 lbs each
  0/3

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• Round Steakshared?

  Cross-cut slice containing all three round muscles (Top, Bottom, Eye)

  $5.99/lb · ~1.2 lbs each
  0/8

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• Rump Roast?

  $5.99/lb · ~4 lbs each
  0/3

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• Brisket Flat?

  $6.49/lb · ~6 lbs each
  0/3

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• Brisket Point?

  $5.99/lb · ~4 lbs each
  0/3

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• Whole Brisket (Packer)shared?

  A packer brisket = Flat + Point unseparated — uses both halves

  $5.49/lb · ~12 lbs each
  0/2

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• Plate Short Ribs?

  $8.49/lb · ~4 lbs each · per rack
  0/3

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• Skirt Steak?

  $9.49/lb · ~1.5 lbs each
  0/4

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• Hanger Steak?

  $10.99/lb · ~1 lbs each
  0/2

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• Flank Steak?

  $9.49/lb · ~2 lbs each
  0/3

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• Beef Shank (Osso Buco)?

  $5.49/lb · ~3 lbs each
  0/4

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• Bavette (Sirloin Flap)?

  $9.99/lb · ~1.5 lbs each
  0/2

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No cuts selected yet. Choose from the primals above.