Cutting Specifics - Beef

Today's Date*

Name (Billing Party)*

First M Last Letter Designation (optional)

If you are submitting multiple orders for several customers but plan to pick up for them, please label the various orders with letter designations. (ie Smith A, Smith B, Smith C)

Spouse's name

Help us prevent duplicate accounts by listing your spouse.

Phone*

(Please do not use a 1 in front of the area code. We will not receive the complete number if you do.)

Spouse/Alternate Phone

In the event we have a question about your cut instructions and cannot reach you, is there someone else we can call?

Email

Used for notification of completed order. Check your Spam/Junk folder if you don't see the notification in your Inbox.

Address*

Street Address Address Line 2 City State ZIP Code

Farmer / Farm Name*

For use on product label. This will be our standard label showing who raised the animal(s).

Farmer's Email

*If your farmer has given you their email to enter, do so here.*

Standard cuts selected below

Each selection is pre-filled with our standard cut option. If you want a standard cut all you have to do is scroll to the bottom and check mark the "I'm not a robot" and click submit. If you want to customize your order, please deselect the standard check mark box to avoid duplicate submissions. Have fun with your selections!

Also note that any option you choose to grind will go into your ground beef.

Whole, Half or Quarter Beef*

Quarter Beef Customers: When purchasing a quarter there are a few limitations that may cause us to make a cutting instruction change. We have to match your order with a partner order as there really is no quarter beef, but rather you are sharing a half beef with another customer from the same farmer. If you know the person you are sharing the half with and have agreed on your cuts, please let us know in the Special Request box below. Ground beef should be done in 1 lb packages. Steak thickness, type of steaks, and fat content have to match as well. If they do not, we may make a change to be sure you get the equal quantity of good meat into your freezer. Thank you for your trust and understanding in getting you all the options possible!

**Three quarters of a beef will be split into two separate orders (half and a quarter*).

Also the more animals you put on a cut order the less expensive the order is overall as there is a $44 Admin fee per order.

Fat Content*

TRIM LEAN -1/4'' on cuts, 90/10 ground beef
STANDARD FAT (s) - 1/2" on cuts, 80/20 ground beef
FULL FAT- no fat removed on cuts, up to 70/30 ground beef

Quarter beef: Must match the partner order. Will default to Standard when the two selections are not the same.

Ground Beef*

1 lb
1.5 lb
N/A

Our butcher standard is 1 lb packages. Customers purchasing quarter beef must choose the same option here. We will default to the butcher standard when the two selections are not the same.

1/3 lb Patties - 5 lb boxes

($.73/lb) - List the number of boxes They break apart for an easy dinner for any number. 15/box. 2 box minimum.

1/3 lb Patties - vacuum packed

Please enter a number greater than or equal to 25.

3 patties/lb ($1.21/lb) Type in the number of pounds. Nice presentation for retail sales. Minimum 25 lbs.

Dog/Soup Bones*

Labeled Soup Bones $2.81/bag (up to 10# per bag). All bones are now offered at the 6-8" size.

Skirt Steak*

Yes (package)
No (grind)

Whole or Half Beef only as their is just one. Perfect for making fajitas or stir fry.

Shank*

Yes (package)
No (grind)

Marrow bones with a good amount of meat. Great for making broth or beef and noodles.

Stew Beef*

Yes (package)
No (grind)

8 packs per whole beef order, 4 packs per half, 2 packs per quarter. If extra stew desired, add a note in the Special Requests box.

Beef Breakdown

A beef carcass is first divided into eight large sections, known as primals. These are then cut into individual roasts or steaks, depending on customer preference.
1. Chuck
2. Brisket and Shank
3. Rib
4. Short Plate
5. Flank
6. Short Loin
7. Sirloin
8. Round

Rib Section

Rib*

Rib eye (bone out)
Rib steak (bone in)
Standing Rib Roast (bone in), 2-3 lbs
Standing Rib Roast (bone In), whole
Rib Roast (bone out), 2-3 lbs
Rib Roast (bone in), whole
No (grind)

Only whole beef can choose 2 options.

Our butcher standard is Rib eye (bone out). When purchasing a quarter beef, this must match the partner order and will be issued the butcher standard when necessary.

Rib Thickness*

Number Per Pack*

1
2 (Most common)
N/A

Short Ribs*

Brisket

A finished beef should have a nice full brisket. This is Jessica's favorite cut. Cook on low heat all day for the most flavorful meat you will ever have.

Note, there is one brisket per half if left whole. Quarter beef orders cannot request a whole or half brisket. Please choose 2-4lbs or 4-6lbs.

Brisket*

Chuck

This is the most complex area of the beef with many muscles. These cuts are nice and flavorful but should be slow cooked.

Arm Roast, Bone In*

Expect 2 roasts per half at 2-4 lbs.

Chuck Roast, Bone In*

Expect 8 roasts per half beef at 2-4 lbs.

Hind Portion

Flank Steak*

Yes (package)
No (grind)

Whole or half beef only as there is just one. Perfect for stir fry or fajitas.

Hanging Tender*

Yes (package)
No (grind)

Whole Beef Only- Just one of these per beef. This used to be known as the "butcher's steak" as they kept this tender piece of meat for themselves. Often referred to as a "hanger steak" and only weighs one - two pounds, but is full of flavor!

Loin Section

We all wish there were more of these tender cuts. Enjoy!

Sirloin Tip*

Sirloin Tip Roast
Tenderized Sirloin Tip Steak ($18.15/whole beef)
No (grind)

Sirloin Steaks*

Center Cut Sirloins cut 6-8 oz will be our standard when the most tender part of the sirloin is cut 1" and then cut in half for the perfect grill steak.

Sirloin Thickness*

Loin option*

There are two loins per beef. This is the loin option for one half of the beef. Our butcher standard is T-bones/Porterhouses (bone in).

When purchasing a quarter beef, this must match the partner order and will be issued the butcher standard when necessary. Additionally, when purchasing a quarter beef, the whole loin options should not be selected as you are sharing the loin with another customer.

Loin Thickness*

2nd Loin Option*

This is for the other loin on a whole beef.

2nd Loin Thickness*

Steaks Per Pack*

1
2 (Most common)
N/A

Round

A low fat area of the beef. Great for boneless roasts and tenderized cube steaks.

Rump Roast*

A nice boneless roast for carving or slow cooking. Expect 3-4 roasts at 2-4 lbs.

Round Steak*

Swiss Steak*

Offals

Liver
Heart
Tongue
Oxtail
None

$18.15 per order. If you would like offals packaged, we must know when the animal is dropped off. These are saved at time of slaughter, so please be sure your farmer lets us know if you would like any or all of these items.

Notes/Special Requests

You may also use this box to communicate any additional requests and/or questions. Most special requests are priced at $1.21/lb or a $10/order flat fee.

Farmer/Wholesaler/or Retailer Only

The following selections help us best brand your product for resale. The questions typically do not apply to freezer beef orders. Skip this section if you are getting a quarter, half, or whole beef for your own freezer. Do not forget to select "I'm not a robot" and submit below!

Intended For Retail Sales*

Yes
No

Click Yes, if you will be selling by the cut. Click no, if the product is going into your freezer.

Boxing Details*

Everyday Boxes - $2.20 ea.
Premium Boxes - $3.63 ea.

Everyday boxes are unable to be returned.

Premium boxes can be returned for a credit of $2.20/box onto your account. Credit will be applied to account if boxes returned are clean with no damage (broken corners, rips, tears, etc.) and pass staff inspection.

Premium boxes are required for delivery.

Labeling Details

First time private label approval fee - $60.50 to brand your farm. Email logo and label info needed.
Private Label only- Already approved - $18.15
Label Claim only - Already approved - $18.15
Private label & Label Claim - Already approved - $18.15
Double Sided or Additional Labeling - $.36 ea
Weights on Labels - $.36 ea
Weights on Labels Except Ground - $.36 ea
Grade and Yield - $18.15
Fat Analysis - $18.15

Label Claim

$18.15 per order; Label Claim Application and certifications due in office prior to drop off.

Delivery Requested*

Yes
No

Most orders can be delivered to a farm or business location for $75 per skid. Please note: Our current logistics company does not deliver to residential addresses. In order for us to deliver to your farm or business, you must have a loading dock and/or equipment to unload a full pallet of boxes. Premium boxes are required for shipping.

Submission Time

By clicking submit, you agree that the cutting instructions are final. We appreciate your order and hope your enjoy your beef!

Basic Slaughter Fees: $.17/lb on hanging carcass weight ($110 minimum per beef) includes our standard dry aging feature of 10 days to 3 weeks.

Processing (includes standard vacuum packing!) - $.70/lb hanging carcass weight

Federal Inspection $18.15 (this fee helps maintain our facilities to USDA standards)

Freezer rental of $5.18/day will start 7 days after your notification of a completed order.

Submissions after slaughter appointment and/or changes to the order after submission are subject to a $11 change order fee. Additional fees may apply in the event of unforeseen circumstances. We strive to work efficiently to keep the cost of your order as low as possible.

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Cutting Specifics – Beef

Cutting Instructions - Beef