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Beef Cutting Instructions
How many steaks per pack?
(Minimum of 2, Maximum of 6)
Steak thickness?
(minimum 3/4")
How many pounds would you like your roast to be?
(2-3, 3-4, 4-5 pounds each)
Ground Beef Packages
1, 1 1/2, 2 pound packages)
Round Steaks: Yes or No
(Tenderized, Cube Steak, Stew Meat, Plain Steaks)
Soup Bones: Yes or No
Ribs
(Full Plate, Short Ribs, Dino Ribs, Flankenstyle)
Flank Steak: Yes or No
Skirt Steak: Yes or No
Tri-Tip: Yes or No
Brisket: Yes or No
(Whole or Half)
Rib Steaks
(Prime rib, boneless steaks, bone-in steaks)
T-Bone
(New Yorks + Tenderloins)
Top Sirloin: Yes or No
Tenderloin
(Whole or Steaks)
Depending on whether you ordered a whole/half, or quarter, these options will change; just ask whoever is taking your cutting instructions.
Hog Cutting Instructions
How many chops per pack?
(Minimum 2)
Chop thickness?
(Minimum 3/4")
What would you like done with the front shoulders?
(Steaks, Roast, or half and half)
What would you like done with the grind?
(Plain ground pork, breakfast, maple, sweet Italian, hot Italian)
Would you like your ribs?
(Spare ribs and country-style ribs)
Cure:
Ham
(Fresh, leave whole or cut 1/2, 1/3, 1/4)
Pork belly
(Fresh, Regular or Peppered bacon)
Hocks:
(Fresh, Cured)
Lamb/Goat Cutting Instructions
How many chops per pack?
(minimum 2)
Chop thickness?
(Minimum 3/4")
How would you like us to process the shoulders
(Steaks, Roast, or half and half)
Ribs: Yes or No
Leg roasts?
(Bone-in or Boneless. Whole or Half)
Save the shanks?
Depending on the animal's size, we can grind the trim or turn it into stew meat.
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