1. A method for sorting beef strip loin subprimals comprising: determining a desired weight and thickness of strip steaks to be fabricated from the beef strip loin subprimals; ascertaining a ribeye area of the beef strip loin subprimals; determining whether the ribeye area falls within a predetermined range; sorting the beef strip loin subprimals based on whether the ribeye area falls within the predetermined range, wherein beef strip loin subprimals having a ribeye area within the predetermined range are grouped together for further batch fabrication into strip steaks; and grouping uniformly sized beef strip loin subprimals.