- 2 lbs. of Ground Beef (80/20 protein to fat ratio)
- 2 lbs. of Premium Steaks (Rib-Eye, New York, Top Sirloin, Filet Mignon, or other)
- 3 lbs. of Roasts (Chuck, Short ribs, brisket, or other)
- 1 lbs. Specialty Cuts (Oyster Steak, Faux Tender, Osso Buco, or other)
Pounds per cut are approximate.