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1-3 Tenderloin steaks, 3-4 Top round steaks, 1 Bottom round steak, 2-3 Sirloin steaks, 2-3 New York steaks, 1 Flank steak or Skirt steak, 1 Tri-Tip or Flat Iron, 1 Roast, Remainder is grind with no outside fat added (roughly 90% lean grind)

3-4 Tenderloin steaks, 7-8 Top round steaks, 1 Bottom round steak, 5-6 Sirloin steaks, 4-5 New York steaks, 1 Flank steak, 1 Skirt steak, 1 Tri-Tip, 1-2 Flat Iron, 1 Roast, Remainder is grind with no outside fat added (roughly 90% lean grind)

6-8 Tenderloin steaks, 14-16 Top round steaks, 2 Bottom round steaks, 10-12 Sirloin steaks, 8-10 New York steaks, 2 Flank steaks, 2 Skirt steaks, 2 Tri-Tip, 2-4 Flat Iron, 2 Tip Roasts, Remainder is grind with no outside fat added (roughly 90% lean grind)

12-16 Tenderloin steaks, 28-32 Top round steaks, 4 Bottom round steaks, 20-24 Sirloin steaks,16-20 New York steaks, 4 Flank steaks, 4 Skirt steaks, 4 Tri-Tip, 4-8 Flat Iron, 4 Tip Roasts, 1-2 Briskets, Remainder is grind with no outside fat added (roughly 90% lean grind)