Tenderloin (above) Finished Weight: 2.5 to 4 lbs. Processed from a 5 & up PISMO. All fat and silver skin to be removed. The tail shall be blocked exhibiting not less than 1 inch in diameter.

Boneless Strip (Center-Cut)

Finished Weight: 4 to 6 lbs. Trimmed zero by zero. Fat cover 1/8 inch not to exceed 1/4 inch at any one point. Product to be faced off. This product has tendon of Nucci (2 inches of Head Gristle) removed.

Boneless Strip (Center-Cut)

Finished Weight: 6 to 8 lbs. Trimmed 1 inch from the eye. Fat cover 1/8 inch not to exceed 1/4 inch at any one point. Product to be faced off. This product available with tendon of Nucci (Head Gristle) removed.

Boneless Strip

Finished Weight: 10 to 12 lbs. Trimmed 1 inch from the eye. Fat cover 1/8 inch not to exceed 1/4 inch at any one point. Product to be faced off. This product available with tendon of Nucci (Head Gristle) removed.

Ribeye - No Lip

Finished Weight: 8 to 10 lbs. All excess cover fat removed. No lip.

Ribeye - 2" Lip

Finished Weight: 10 to 12 lbs. All excess cover fat removed. USDA tab on. Maximum 2" lip.

Top Sirloin (Center Cut, Cap Removed)

Finished Weight: 5 to 7 lbs. Top Sirloin Cap removed. Fat cover 1/8 inch not to exceed 1/4 inch at any point. Finished product to be squared off at hip end.

Omaha Steaks FoodService 11030 "O" Street - Omaha, Nebraska 68137-2346 Phone: (402) 597-8106 Fax: (402) 597-8222 E-mail: FoodService@OmahaSteaks.com
©2013, OS SalesCo, Inc. All rights reserved. "Omaha Steaks", "Omaha Steaks Private Reserve" and "Private Reserve" are trademarks owned by Omaha Steaks International, Inc. and may not be used without permission.