Generally Includes 18-22 New York Strip Steaks, 18-22 Rib Steaks, 18-22 Filet Mignon, 18-22 Sirloin Steaks, 18-22 Sirloin Tip Steaks, 8 Chuck Roasts, 8-10 of Arm, Top or Bottom Round, or Eye or Round Roasts, 2 Briskets, 2 Flank Steak, 4 Skirt Steaks, 8-12 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.