1. A method for sorting bovine animal portions comprising: providing a plurality of animal portions having a ribeye area; determining a desired characteristic of a cut of meat to be fabricated from the plurality of animal portions, the characteristic being other than a USDA measure of yield grade or quality grade; associating the desired characteristic of the cut of meat to be fabricated from the plurality of animal portions with the ribeye area of the plurality of animal portions; ascertaining the ribeye area of the plurality of animal portions; determining whether the ribeye area falls within a predetermined range; sorting the plurality of animal portions based on whether the ribeye area falls within the predetermined range, wherein like animal portions are grouped together for further processing as a batch of animal portions that enables fabrication of uniformly sized cuts from the animal portions; fabrication of uniformly sized cuts from the animal portions; and grouping uniformly sized cuts of meat fabricated from the batch of animal portions.