Thanks POPs... what I got was 5"- 6 " long stripes of pure meat approx 2-21/2 " thick, very little fat...some silver skin, after trimming off what little fat and silver skin there was off, I lost less than a 1/2 # meat. there was no fat in meat, no marbling, just pure red meat, I thought it would work for dried beef, but being very new at this wasn't sure if it would be to tough, so I ground up all of it, used some for ground jerky, may use some of it for chili, not sure yet, I have a little meat shop near me that I can get pig belly, pork clods( also little fat or silver skin) beef clods and many exotic meats, fish, poultry, you name it they have or can probably get for you LOL...JJ