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Cut Sheet

Thank you for your order! Following is our cut sheet.  If you are comfortable filling it out on your own that is great, if not we are happy to go over it with you on the phone. We always enjoy helping folks decide how they would like to have their beef cut and processed.    

Share Size
How thick do you like your steaks? (1" is the standard at a steakhouse)
Do you want Round Steaks?
Do you want Chuck Steaks?
Would you like a prime rib roast? (note the larger the prime rib, the less ribeye steaks, for reference sake an average half is approximately 12 steaks, so if you remove a 3-4 pound roast out of it you will receive only approximately 8 steaks, note each animal varies)

If you answer 'No' to any of the following questions the cut you decline will be added into your hamburger grind.

Do you want to keep the Arm Roast?
Do you want to keep the Chuck Roast?
Do you want to keep the Rump Roast?
Do you want the short ribs?
Do you want stew meat?
Do you want soup bones? (these are bones that have a significant amount of meat on them)
Do you want a brisket?
Do you want Flank Steak?
Do you want Skirt Steak?
Do you want dog bones? (these can also be used for bone broth)
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