Beef
 |  |  |  | Back Ribs - 1697
| Blade - 2300
| Brisket - 1643
| Brisket - 2320
|  |  |  |  | Brisket Navel End - 2340
| Brisket Point End - 2330
| Brisket Point End - 2350 (Deckle Off)
| Chuck - 2260
|  |  |  |  | Chuck - Square Cut - 2270
| Chuck Short Ribs - 1631
| Chuck Tender - 2310
| Cube Roll - 2240
|  |  |  |  | D-Rump - 2100
| Eye round - 2040
| Flank Steak - 2210
| Knuckle - 2070
|  |  |  |  | Outside - 2030
| Outside Flat - 2050
| Ribs - Prepared -1601
| Rump 2090
|  |  |  |  | Shin/Shank Forequarter/Hindquarter
| Short Loin - 1552
| Short Ribs - 1694
| Spare Ribs - 1695
|  |  |  |  | Spencer Roll - 2230
| Striploin - 2140
| Tenderloin - 2150
| Thick Flank - 2060
|  |  | | | Topside - 2000
| Trimmings - 2560
| | |
|
