• Beef Cutting Instructions

    Assalamu Alaykum Warahmatu Allahi Wabarakatuh,Jazakum Allah Khayran for trusting us to provide your family with this Halal and Tayyib meat. May Allah SWT put barakah in it for you and your family! The actual final cost of your beef share depends on each animal's age, cutting method, and final hanging weight. Processing, butchering, and packaging fees are included. The take home cost per pound depends largely on how you choose to cut your beef. Please take a minute to carefully complete this form to tell us how you would like your beef to be cut. All meat shares will be processed in the order received. Thank you,
    • General Information  
    • Client Information

      We; at Halal-N-Tayyib Meat Shares; have the utmost respect for our customers' privacy. In no way will we violate this philosophy. We will not release any information gathered about our customers. For more details, visit our website at: https://www.halal-n-tayyibmeatshares.com/privacy-policy.html
    •  -
    • Beef Share Splitting Only (Group Share & Qurbani Donation)  
    • Cutting Methods  
    • About Cutting Methods

      Please take a minute to tell us how you would like your beef to be cut. There are two cutting options available: Standard and custom cuts. The standard cut; which is the preferred cut by most of our clients; yields more meat and costs less per pound. *Hanging Weight: after removing the skin and any unusable portions such as organ meats of the cow, the animal’s carcass will be weighted. This weight is the weight that is reported by the slaughterhouse to determine the cost of processing the cow.​*Take Home Weight: is how much actual meat that you can put back into your freezer. You can expect between 36% to 46% loss from hanging weight to packaged weight due to water weight loss, evaporation during chilling, fat trimming, gristle removal, and deboning. However, your take home weight will depend largely on your cutting instructions, like if you want your meat bone in or not for example (Bone-in vs. Boneless cuts). This will dramatically affect yield; the more boneless cuts that are made, the lower the yield. The usual average yield (packaged meat) ranges between 54%-64% of the hanging weight. Give us a call at (478) 461-7884 if you have any questions. Thank you,
    • Note: If you are choosing the standard cut, skip and continue to Organ Meats section.

    • Custom Cutting Instructions  
    • Organ Meats & Special Requests  
    • Extras:

      Extras (For 1/4 and 1/2 shares, we will do best to accommodate your request by splitting organ meats accordingly, remember there is only 1 of each per cow). Any unclaimed parts will be donated locally.
    •  
    • Should be Empty:
Jotform Logo
Now create your own Jotform - It's free! Create your own Jotform