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
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Email:
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Address:
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Beef Share Splitting Only (Group Share & Qurbani Donation)
Beef Share Splitting:
If you are splitting your share with someone else and you would like for us to split it for you, please tell us know how you would like to split it. This is for 4th, half, and whole beef orders only (example: split my 1/2 beef into 2 shares.)
Udhiya Qurbani Donation:
Please be specific on how you would like us to divide your qurbani. (Example: keep 2/3 for me and donate 1/3 to the poor.)
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,
Cutting Method Selection:
Standard Cut Bone-In (Popular & Recommended). It includes steaks cut to 1/2” inches, roasts, ground Beef (about 30% of the total amount of beef 20-35 lb.), boneless stew meat (about 10 %), cube steak, brisket stew, short ribs, and soup bones with meat. This form is pre-populated for Standard Cut.
Custom Cut Bone-Out: If you have specific requests, all of our half beef and whole beef orders include custom cutting through our cutting instructions below, that’s where you get to tell us exactly what you want, how thick, etc...
Note: If you are choosing the standard cut, skip and continue to Organ Meats section.
Custom Cutting Instructions
Steaks (including sirloin, T-bone, ribeye, cube steak, flank, and skirt.) Other Steak Instructions: (specify below)
Yes. Give me steaks (Standard Cut)
None. Grind for more hamburger
None. Trim for boneless stew meat
Other
If, yes. How thick would you like your steaks cut?
1/2 inches (Standard: More steaks with this option)
3/4'' inches (less steaks with this option)
Roasts (including chuck, rump, shoulder, and sirloin tip)
Keep (Standard Cut)
Grind for more hamburger
No. Give me more steaks
No. Give me more boneless stew meat
Other
Ground Beef (about 30% of the total amount of beef)
Yes. Give me ground beef 20-35 lb. (Standard Cut)
No. Give me more steaks, roasts, and other cuts. (Unusual)
Boneless Stew:
Keep (Standard Cut)
Grind for more hamburger
Other
Short Ribs:
Keep (Standard Cut)
Grind for more hamburger
Other
Brisket:
Keep (Standard Cut)
Grind for more hamburger
Other
Soup Bones:
Keep (Standard Cut)
Grind for more hamburger
Marrow Bones:
Keep (Standard Cut)
Discard
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.
Keep
Donate/discard
Liver
Heart
Kidneys
Spline
Fat
Feet (extra $5)
Oxtail
Head (extra $20)
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