Certified Programs
Valley Pride USDA Certified Program
- Black Angus Cattle
- Certified USDA Program
- Grade B-E Maturity
- Marbling Score of Slight 00 or Higher
- Marbling Equivalent of USDA Select Grade and Higher
- No Dairy or Brahman
Angus USDA Certified Program
- Black Angus Cattle
- Certified USDA Program
- Grade A Maturity
- USDA Select
- Marbling Score of Small 00 to Small 99
- No Dairy or Brahman
Premier Angus USDA Certified Program
- Black Angus Cattle
- Certified USDA Program
- Grade A Maturity
- USDA Choice
- Marbling Score of Modest 00 or Better
- 1/4″ Trim for Better Yields
- No Dairy or Brahman
Products
Standard Break and Trimmings
Chuck
- 2 Pc. Boneless Chuck
- Chuck Short Ribs B/I (4 bone)
- B/I Blade N/O (SEL/CH Only)
- Chuck Roll 1X1 N/O (CH Only)
- Shoulder Clod 1/4″ (CH Only)
- Chuck Tender
Ribs
- 18/UP 2X2 Lipon Ribeye
- 13/18 2X2 Lipon Ribeye
- 13/dn Lipon Ribeye
- B/I Rib (Export Rib)
- Meaty Back Ribs
Loins
- 0X1 Striploin (Heavy, Down)
- 1X1 Striploin (Heavy, Down)
- 2X3 Striploin
- PSMO Tenderloin
- Commodity Top Butt
- 1/4″ Top Butt
- 2 Pc. Top Butt
- Ball Tips
- Peeled Tri Tip
Round
- Commodity Inside Round
- 1/4″ Inside Round
- Denuded Inside Round
- Peeled Cap/Off Inside Round
- Round Flat 1/4″ S/O
- Peeled Knuckle
- Peeled Eye Round
Brisket
- 120 Boneless Brisket
Shank Meat
- B/I C/Cut Hind Shank
- B/I C/Cut Fore Shank
- Boneless Shank Meat
Short Plate
- Plate Short Rib B/I (3 bone)
- Skirt Steak
- Navels – 9″ Navel
Trim
- 50/50 Trim
- Lean Trim
- Navel Trim
- Suet Fat
Thin Meats
- Pectoral Meat
- Rib Cap Meat
- Peeled Loin Tail
- Sirloin Flap Meat
- Inside Skirt
- Peeled Outside Skirt
- Flank Steak
- Heel Meat R/O
- Rose Meat/Flank Trim
- Round Trim
- Hanging Tender
- Teres Major
Bones
- Whole Femur
- 3 Pc. Femur
- Femur Knobs
- Cut Bones
Offal
- Oxtails
- Head Meat
- Cheek Meat
- Lips
- Tongues
- Hearts
- Livers
- Omasum
- Honeycomb Tripe
- Scalded Tripe
- Mountain Chain Tripe
- Whole Heads
- Intestines
**Combo, frozen, and tested product available at customer’s request**