Beef Cutsheet
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Beef Cutsheet

For More Info Related To Processing. Call Our Representative:

Sample Form

Your Name

Number

Email

Message

FRONT QUARTER

Neck

Stew

Ground

Fore Shank

Cross Cut

Ground

Chuck

Steak

Stew boneIn

Ground

Roast

Stew boneless

Brisket

Whole

Stew

Ground

Flat cut and point cut

Short Ribs

Yes

No

Skirt Steaks

Yes

No

HIND QUARTER

Loin

Steaks(Bone-in) *T-bone/Porterhouse

Steaks(Boneless) *NY Strip/Tenderloin

Sirloin

Steak

Stew

Ground

Roast

Top Round

Roast

Steak

Stew

Ground

Eye Round

Roast

Steak

Ground

Bottom Round

Roast

Steak

Ground

Sirloin Tip

Roast

Steak

Stew

Ground

Hind Shank

Cross Cut

Ground

ORGANS

Heart

Yes

No

Liver

Yes

No

Kidneys

Yes

No

Ox Tail

Yes

No

Soap Bones

Yes

No

PACKAGING PREFERENCE

Roasts (how many lbs per package?)

2lbs (extra cost

3 lbs

4 lbs

5 lbs

Burger(how many lbs per package?)

1lbs (extra cost)

2 lbs

3 lbs

4 lbs

Stew (how many lbs per package?)

1lbs (extra cost)

2 lbs

3 lbs

4 lbs

Steaks per package (min. of 2 per pkg.)

1lbs (extra cost

2 lbs

3 lbs

4 lbs

Steak Thickness

¾”

1¼”

1”

1 ½”

VALUE ADDED

Paties ($1.25/lbs)

25lb

35lb

45lb

50lb

75lb

100lb

Jerky ($8/lbs)

25lb

35lb

45lb

50lb

75lb

100lb

Fresh Bulk Sausage ( $1.99/lbs)

[minimum 25 lbs per selection]

Sweet

Hot

Breakfast

Bratwurst

Chorizo

Sujuk

Fresh Bulk Sausage ( $3.50/lbs)

[minimum 25 lbs per selection]

Sweet

Hot

Breakfast

Bratwurst

Chorizo

Sujuk

Fresh Bulk Sausage ( $4.50/lbs)

[minimum 25 lbs per selection]

Sweet

Hot

Breakfast

Bratwurst

Chorizo

Sujuk

Kielbasa

Traditional Bulk Salami

Traditional Bulk Bologna

Smoke/Snack Sticks

Frankfurter/Hotdogs

Dry Age

3 days

7 days

10 days

14 days

Dry Age ( We will hang the beef for 7 days and if you would like extra aging time it is $10 dollars per day for an additional 2 weeks. We have the right to end the dry aging if we see that it should not be dry aged any longer)

Beef Fat( $1.99/lbs )

5lb

10lb

15lb

20lb

Note

If you have any special preferences regarding cuts, you can mention them in the message box above.

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