Beef Cutting Instructions for Half or Whole Steers
Date
-
Month
-
Day
Year
Date
Name
First Name
Last Name
Phone Number
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Area Code
Phone Number
Text OK?
Yes
No
Email
example@example.com
ROASTS
Size of Roasts
2-3 lbs.
3-4 lbs. (HHC Suggested)
4-5 lbs
Chuck Roast:
Yes
No (Add to Ground)
Arm Roast
Yes
No (Add to Ground)
Bottom Round Roast
Yes
Cut into Steaks
No (Add to Ground)
Top Round Roast
Yes
Cut into Steaks
No (Add to Ground)
Eye Round Roast
Yes
Cut into Steaks
No (Add to Ground)
Sirloin Tip Roasts
Yes
No (Add to Ground)
Tri Tip Roast
Yes
No (Add to Ground)
No (Add to Stew Meat)
Other Roast Requests:
STEAKS
Steak Thickness
1 inch
1.25 inch (HHC Suggested)
1.5 inch
Rib (Choose One)
Rib Steaks
Rib Roast
Short Loin (Choose One)
Porterhouse and T-Bone
NY Strip and Extra Filet
Sirloin Steaks
Yes
No (Add to Ground)
No (Cut for Stew Meat)
Skirt Steaks
Yes
No (Add to Ground)
Other Steak Requests:
GROUND BEEF
Size or packages
1 lbs. (HHC Suggested)
1.5 lbs.
2 lbs.
1/4 lb. hamburger patties (4 per pack): How many packs?
OTHER CUTS
Flank steak
Yes
No (Add to Ground)
Shank cross cuts (osso buco)
Yes
No (Add to Ground)
Short Ribs
Yes
No (Add to Ground)
Brisket
Whole Brisket
1/2 Brisket
Leave Brisket Cap on for Smoking
No Brisket (Add to Ground)
Stew Cubes
Yes
No
Soup Bones
Yes
No
Heart
Yes
No
Tongue
Yes
No
Liver
Yes
No
Other Requests:
Submit
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