| | Case Quantity | Prime | Chairman's
Reserve | Choice | Select | All
Natural | | PSMO Tenderloin (filet mignon) | 12/5# avg. | * | * | * | * | * | | XT Striploin (new york strip) | 6/12-15# avg. | * | * | * | * | * | | XT Shortloin (t-bone) | 3/25# avg. | * | * | * | * | * | | Lip-on Ribeyes (bone-in/boneless) | 5/16# avg. | * | * | * | * | * | | XT Top Butt Sirloin | 6/13# avg. | * | * | * | * | * | | XT Shoulder Clod (roast, stew) | 4/15# avg. | | * | * | * | * | | Boneless Brisket | 7/10-12# avg. | * | | * | * | * | | Eye of Round (roast) | 12/6.5# avg. | | * | * | * | * | | Peeled Knuckles (roast) | 6/8-10# avg. | | * | * | * | * | | Round Flats (rump roast, stew) | 4/14# | | * | * | * | * | | 2x2 Bone-in Ribeyes | 3/16# | | * | * | * | * | | Pectoral (stew, xt lean trim) | 65# avg. | | | * | * | * | | Boneless Chuck 2 piece | 65# avg. | | | | * | * | | Beef Skirts (inside and outside) | 65# avg. | | | | * | | | | | | | | | |
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