Beef Hind Quarter Cutting Instructions - Basic Package

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Beef purchased from Black Sage Butcher Ltd. is free-range and naturally-raised in British Columbia. The customer is responsible for the cost of the actual hind quarter prior to butchering, so please bear in mind there will be some loss due to removal of bones and fat.


Included in this Package:

​Boneless Steaks:

  • Top Sirloin Cap Steaks

  • Whole Flank Steak

  • Whole Bavette Steak

  • Whole Skirt Steak

Boneless Roasts:​

  • Top Sirloin Roast

  • Tenderloin Roast

  • Tri-Tip Roast

  • Inside Round Roasts

  • Outside Round Roasts

  • Eye of Round Roasts

  • Sirloin Tip Roasts

  • Heel of Round Pot Roast


  • T-Bone Steaks

  • Shank; Cross-Cut for Braising, Bone-in (Osso Bucco)

  • Lean Round Stew Meat

  • Grind (Mince)

Packing Preferences

How many steaks per package?

Size of roasts:

Amount of grind/stew per package:

Steak Thickness:

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