Generally Includes 8-12 New York Strip Steaks, 8-12 Rib Steaks, 8-12 Filet Mignon, 8-12 Sirloin Steaks, 8-12 Sirloin Tip Steaks, 4 Chuck Roasts, 4-6 of Arm, Top or Bottom Round, or Eye or Round Roasts, 1 Brisket, 1 Flank Steak, 2 Skirt Steaks, 4-6 Cube Steaks, Stew Meat. (Every cow is different and the meats can vary, If one section of meat is laking, we’ll generally make up for it by adding more a different kind of meat) About 30%-35% Steaks, 30%-35% Roasts and Misc. Cuts, 35%-40% Ground Beef including pre-made burger patties.