Half brisket gives a flat and point section. If cooking for a big group, we suggest you leave it whole. Smaller groups, a half brisket can be used but flats/points do cook a bit differently.

Usually considered the most tender cut of roast. Flavorful and will be the “fall off the bone” style.

One of the most popular roasts, the bone marrow makes the sauce very flavorful when cooked. If you don’t want a ton of roasts, you can have this made into Stew Meat.

Also called Shanks, these cuts are from the upper leg. Chucks of meat around it with a disk of bone in the middle. Crock pot, braised or broth are good options. Can be made into Thor’s Hammer ($.60/pound charge)

Largely used for beef broth, soup or dog bones. No meat around them - from the knee region.

Very similar to Osso Bucco. Comes from the neck region and has meat around the bone.

From the leg bone, these are split in half and can be roasted or smoked for the marrow. Can be left whole for dog bones.

If made into Tomahawks, there will be an extra fee and no or limited ribs. Rib Roast (Prime Rib) and Tomahawks would have a $.60 per pound additional fee and will limit your rib options below some.

Also called Dino Ribs – very large at the standard 8”x8”.

Also called Dino Ribs.

Ribs sliced thinner – when cooked over a wood grill, they taste like bacon with bones.

T-Bones are Filet and NY Strip Connected. Selecting T-Bones will cancel any selections below for Filet/NY Strip. Can get half TBones and half Filet/NY if purchasing a whole.

Comes from the loin area and is part of the TBone - just removed from the bone.

Tenderloin is the portion where your T-Bones and Filets come out of. This will be a large roll of beef used for Beef Wellingtons for example. Choosing this option will cancel T-Bones and Filets.

Filets will be of the tenderloin just cut up into little flavorful steaks.

Less fat than a Ribeye, but still tender. Suggested boneless.

Long, flat and tender cut can be cooked like a steak. Similar to a skirt steak but larger and thicker. Suggested it should not be tenderized.

Also known as the hanger steak. Similar to a skirt steak. Suggested it should not be tenderized.

Same as outside but different sizing. Fajita meat.

Same as outside but different sizing. Fajita meat.

This cut is usually used for fajitas, but we do suggest tenderizing.

This roast can be tough so we put all of it into cutlets. Most people use this for a breakfast steak if used. Very large - think big dinner plate sizing. To have these made into an Eye of Round, Bottom Round or Top Round Roasts will be $.60 per pound.

This roast can be tough so we put all of it into cutlets. Most people use this for a Chicken Fried Steak. Very large - think big dinner plate sizing. To have these made into an Eye of Round, Bottom Round or Top Round Roasts will be $.60 per pound.

The boneless round steak cut into four - approximately 4” x 6”. Always tenderized.

Lean but with good flavor. This roast is great for using in a crock pot when you want the roast to be sliced.

Flavorful, triangular shaped roast (West Coast Brisket) or cubes from the Sirloin region.

Estimated 80/20 on all ground.

Thicker grind than normal ground beef.

Made from the Pike’s Peak Roast or Shank’s area.

If you would like to speak with the butcher, please feel free to give them a call at (254) 584-0115. CW Texas Natural Meats Hours of Operation Monday - Friday 8AM - 5PM.