DO NOT FILL OUT INSTRUCTIONS IF YOUR ANIMAL IS NOT HERE YET. YOUR FARMER WAS ASSIGNED A TAG NUMBER AT TIME OF DROP OFF. PLEASE REFERENCE THAT NUMBER.

Please check whether you are receiving a half or whole beef.

Please tell us who you purchased the beef from and the tag number we assigned the animal at time of drop off.

Please tell us your name as we already have the farmers name.

Please give us your best DAYTIME phone number.

Address

The government requires we receive an address on all custom orders. Don't worry we don't ever sell information.

Standard cut is 3/4" or 1". We can go as thin as 1/2" or as large as 2". This includes T-bones, tip steaks, and sirloins.

We can do NY's and Filet's instead of T-bones upon request, please let us know in the special instructions section.

Standard is 2. We can do 1 for a $20 charge per side or as many in a pack as you like for no additional charge.

The Rib section on a side of beef is 7 Ribs which typically weighs 12-14 lbs. We can cut your Rib in half to give you a 3-4 RIB Roast and half steaks or ALL ROAST or ALL STEAKS. Please specify.

The round steak is approximately the diameter of a center slice of a basketball. We cut 6 per side of beef at 3/4" and wrap 1 per package.

We can run your round steaks through a knife machine to break them down. We charge .55 / lb and avg. weight on a side is 14-15 lbs.

Average weight of a Roast is 3-4 lbs. and you get approximately 10 per side - Chuck roast, arm pot roast, cross-rib roast, rump roast. This is enough to feed a family of 3-4. We can cut larger or smaller which does affect how many you get back.

This is taken from the neck and front shank with meat attached.

We can generate 6 lbs. per side in 1 lb. packages which comes from the ground. So if you don't want it, no problem!

This is what we use to make shredded beef. If you don't want it, we put it into your ground.

Long, flat cut used in a variety of dishes. Alternate to the traditional skirt steak. Grill it, pan-fry, broil or braise this cut.

We will give you rib, shanks and knuckles off of your beef for your furry friend.

These are from the larger part of the ribs and are excellent for braising. If you don't want them we trim off and grind the meat.

These come off the Rib Eye/ Roast section. If you choose the roast they are gone. If you don't want them, we trim off and grind the meat.

A small, triangular cut from the sirloin. Perfect for grilling and smoking.

Long, flat cut of beef which is great for marinating and grilling.

We stuff into poly bags in the size you specify.