BEEF
USDA Prime Beef Tenderloin
USDA Choice Beef Tenderloin
2 types of Wagyu Beef Tenderloin, Special Order, buy by the whole piece
USDA Prime New York Strip Loin boneless (bone on, buy by the whole piece)
(all New York Strip Loins and associated items:  I do not every cut vein end)
USDA Prime Dry Aged New York Strip Loin boneless, 45 days minimum
Australian Wagyu New York Strip Loin boneless, 7-8 rating
Japanese Kobe A - 5 (highest rating) New York Strip Loin boneless
(Kobe beer comes from the Tajima strain of Black cattle , which can come from well over 100 different breeds)
TeresMajor aka: Petite Tender, aka: “poor man’s beef tenderloin”, Chuck cut
The Coulotte, aka: The Picanha. Sirloin cut
USDA Prime Ribeye boneless
USDA Prime Dry Aged Ribeye boneless, 45 days minimum
USDA Choice Ribeye, “1855” highest selection in the USDA Choice division
USDA Prime Export Ribeye( bone on ribeye)
Tomahawks, T-Bones, PorterHouse, Filet Bone On, other specialty cuts are:  
Special Order, not a huge call for, 2 + days notice
Australian Wagyu Ribeye boneless
Japanese Kobe A - 5 Ribeye boneless
Australian Wagyu Skirt meat (only outside)  “stupid good”
4 Bone Short Ribs, with notice: Flanken cut, korean style cut, etc.)
Market Style Rib, aka: Dino Rib
USDA Choice Tri Tip, sirloin
USDA Choice FLap meat, aka: The Bavette 
Tenderloin tip meat, no garbage, no sinew, no fat, really nice stuff for stir frys, shish kabobs, quick stews, skewers, etc.)
Wagyu Coulotte
Wagyu Tri Tip
Oxtails
USDA Chuck Roast
USDA Prime Brisket (can cut flats or noses) 
Wagyu Brisket