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so when you bring a custom beef in it can seem overwhelming and confusing were trying to make things as simple as we can and so what im going to do is just show you what i would consider a standard cut and if i was going to take a beef home how i would have it done i use this simple cutting instruction sheet right here youre going to notice that weve got t-bones to start with im going to always recommend that you take the t-bones im not a huge fan of strips and fillets because it changes the entire structure of that custom beef then were going to get into the top sirloins i love those cut especially at about a quarters inch then the sirloin tip steaks theyre part of the round and so i would always suggest that you tenderize those and then youre going to get the option for a rump roast some round steaks and a pikes peak roast i would keep the rump take those round steaks tenderize them and also keep that pikes peak roast youre gonna get one of those for each side then youre