You can always press Enter⏎ to continue
Custom Beef Processing Cut Instructions
Please Complete the following information for us to process your Beef custom to your specifications.
42
Questions
START
1
Contact Name
*
This field is required.
First Name
Last Name
Previous
Next
Submit
Press
Enter
2
If this animal was purchased using a business name please indicate that Business Name here
Previous
Next
Submit
Press
Enter
3
Address
*
This field is required.
Street Address
Street Address Line 2
City
State / Province
Postal / Zip Code
Please Select
Afghanistan
Albania
Algeria
American Samoa
Andorra
Angola
Anguilla
Antigua and Barbuda
Argentina
Armenia
Aruba
Australia
Austria
Azerbaijan
The Bahamas
Bahrain
Bangladesh
Barbados
Belarus
Belgium
Belize
Benin
Bermuda
Bhutan
Bolivia
Bosnia and Herzegovina
Botswana
Brazil
Brunei
Bulgaria
Burkina Faso
Burundi
Cambodia
Cameroon
Canada
Cape Verde
Cayman Islands
Central African Republic
Chad
Chile
China
Christmas Island
Cocos (Keeling) Islands
Colombia
Comoros
Congo
Cook Islands
Costa Rica
Cote d'Ivoire
Croatia
Cuba
Curaçao
Cyprus
Czech Republic
Democratic Republic of the Congo
Denmark
Djibouti
Dominica
Dominican Republic
Ecuador
Egypt
El Salvador
Equatorial Guinea
Eritrea
Estonia
Ethiopia
Falkland Islands
Faroe Islands
Fiji
Finland
France
French Polynesia
Gabon
The Gambia
Georgia
Germany
Ghana
Gibraltar
Greece
Greenland
Grenada
Guadeloupe
Guam
Guatemala
Guernsey
Guinea
Guinea-Bissau
Guyana
Haiti
Honduras
Hong Kong
Hungary
Iceland
India
Indonesia
Iran
Iraq
Ireland
Israel
Italy
Jamaica
Japan
Jersey
Jordan
Kazakhstan
Kenya
Kiribati
North Korea
South Korea
Kosovo
Kuwait
Kyrgyzstan
Laos
Latvia
Lebanon
Lesotho
Liberia
Libya
Liechtenstein
Lithuania
Luxembourg
Macau
Macedonia
Madagascar
Malawi
Malaysia
Maldives
Mali
Malta
Marshall Islands
Martinique
Mauritania
Mauritius
Mayotte
Mexico
Micronesia
Moldova
Monaco
Mongolia
Montenegro
Montserrat
Morocco
Mozambique
Myanmar
Nagorno-Karabakh
Namibia
Nauru
Nepal
Netherlands
Netherlands Antilles
New Caledonia
New Zealand
Nicaragua
Niger
Nigeria
Niue
Norfolk Island
Turkish Republic of Northern Cyprus
Northern Mariana
Norway
Oman
Pakistan
Palau
Palestine
Panama
Papua New Guinea
Paraguay
Peru
Philippines
Pitcairn Islands
Poland
Portugal
Puerto Rico
Qatar
Republic of the Congo
Romania
Russia
Rwanda
Saint Barthelemy
Saint Helena
Saint Kitts and Nevis
Saint Lucia
Saint Martin
Saint Pierre and Miquelon
Saint Vincent and the Grenadines
Samoa
San Marino
Sao Tome and Principe
Saudi Arabia
Senegal
Serbia
Seychelles
Sierra Leone
Singapore
Slovakia
Slovenia
Solomon Islands
Somalia
Somaliland
South Africa
South Ossetia
South Sudan
Spain
Sri Lanka
Sudan
Suriname
Svalbard
eSwatini
Sweden
Switzerland
Syria
Taiwan
Tajikistan
Tanzania
Thailand
Timor-Leste
Togo
Tokelau
Tonga
Transnistria Pridnestrovie
Trinidad and Tobago
Tristan da Cunha
Tunisia
Turkey
Turkmenistan
Turks and Caicos Islands
Tuvalu
Uganda
Ukraine
United Arab Emirates
United Kingdom
United States
Uruguay
Uzbekistan
Vanuatu
Vatican City
Venezuela
Vietnam
British Virgin Islands
Isle of Man
US Virgin Islands
Wallis and Futuna
Western Sahara
Yemen
Zambia
Zimbabwe
Other
Please Select
Please Select
Afghanistan
Albania
Algeria
American Samoa
Andorra
Angola
Anguilla
Antigua and Barbuda
Argentina
Armenia
Aruba
Australia
Austria
Azerbaijan
The Bahamas
Bahrain
Bangladesh
Barbados
Belarus
Belgium
Belize
Benin
Bermuda
Bhutan
Bolivia
Bosnia and Herzegovina
Botswana
Brazil
Brunei
Bulgaria
Burkina Faso
Burundi
Cambodia
Cameroon
Canada
Cape Verde
Cayman Islands
Central African Republic
Chad
Chile
China
Christmas Island
Cocos (Keeling) Islands
Colombia
Comoros
Congo
Cook Islands
Costa Rica
Cote d'Ivoire
Croatia
Cuba
Curaçao
Cyprus
Czech Republic
Democratic Republic of the Congo
Denmark
Djibouti
Dominica
Dominican Republic
Ecuador
Egypt
El Salvador
Equatorial Guinea
Eritrea
Estonia
Ethiopia
Falkland Islands
Faroe Islands
Fiji
Finland
France
French Polynesia
Gabon
The Gambia
Georgia
Germany
Ghana
Gibraltar
Greece
Greenland
Grenada
Guadeloupe
Guam
Guatemala
Guernsey
Guinea
Guinea-Bissau
Guyana
Haiti
Honduras
Hong Kong
Hungary
Iceland
India
Indonesia
Iran
Iraq
Ireland
Israel
Italy
Jamaica
Japan
Jersey
Jordan
Kazakhstan
Kenya
Kiribati
North Korea
South Korea
Kosovo
Kuwait
Kyrgyzstan
Laos
Latvia
Lebanon
Lesotho
Liberia
Libya
Liechtenstein
Lithuania
Luxembourg
Macau
Macedonia
Madagascar
Malawi
Malaysia
Maldives
Mali
Malta
Marshall Islands
Martinique
Mauritania
Mauritius
Mayotte
Mexico
Micronesia
Moldova
Monaco
Mongolia
Montenegro
Montserrat
Morocco
Mozambique
Myanmar
Nagorno-Karabakh
Namibia
Nauru
Nepal
Netherlands
Netherlands Antilles
New Caledonia
New Zealand
Nicaragua
Niger
Nigeria
Niue
Norfolk Island
Turkish Republic of Northern Cyprus
Northern Mariana
Norway
Oman
Pakistan
Palau
Palestine
Panama
Papua New Guinea
Paraguay
Peru
Philippines
Pitcairn Islands
Poland
Portugal
Puerto Rico
Qatar
Republic of the Congo
Romania
Russia
Rwanda
Saint Barthelemy
Saint Helena
Saint Kitts and Nevis
Saint Lucia
Saint Martin
Saint Pierre and Miquelon
Saint Vincent and the Grenadines
Samoa
San Marino
Sao Tome and Principe
Saudi Arabia
Senegal
Serbia
Seychelles
Sierra Leone
Singapore
Slovakia
Slovenia
Solomon Islands
Somalia
Somaliland
South Africa
South Ossetia
South Sudan
Spain
Sri Lanka
Sudan
Suriname
Svalbard
eSwatini
Sweden
Switzerland
Syria
Taiwan
Tajikistan
Tanzania
Thailand
Timor-Leste
Togo
Tokelau
Tonga
Transnistria Pridnestrovie
Trinidad and Tobago
Tristan da Cunha
Tunisia
Turkey
Turkmenistan
Turks and Caicos Islands
Tuvalu
Uganda
Ukraine
United Arab Emirates
United Kingdom
United States
Uruguay
Uzbekistan
Vanuatu
Vatican City
Venezuela
Vietnam
British Virgin Islands
Isle of Man
US Virgin Islands
Wallis and Futuna
Western Sahara
Yemen
Zambia
Zimbabwe
Other
Country
Previous
Next
Submit
Press
Enter
4
Mobile Phone Number
*
This field is required.
Please enter a valid mobile phone number. This will be the number that receives text updates with the progress of your animal.
Previous
Next
Submit
Press
Enter
5
Email
*
This field is required.
example@example.com
Previous
Next
Submit
Press
Enter
6
Who is the Origin of the Beef? Please indicate their first and last name or if this is a Fair Animal please indicate which fair.
*
This field is required.
Previous
Next
Submit
Press
Enter
7
If there is a descriptor such as an Ear Tag #, a Fair Lot #, Larger or Smaller, or any other information that would differ between all of your animals? Please Indicate that info here.
*
This field is required.
If only one animal input "none"
Previous
Next
Submit
Press
Enter
8
Date of Slaughter
*
This field is required.
-
If this was a fair animal use the date of the auction.
Month
Day
Year
Previous
Next
Submit
Press
Enter
9
Will you be splitting this carcass with another party? if Yes please select "half" or "quarter" and in the next field provide us with the Names and phone numbers of the other parties. All splits are subject to a $20 charge per split.
*
This field is required.
Whole
Half - Additional $20 Split Charge
Third - Additional $30 Split Charge
Quarter - Additional $20 Split Charge
Whole
Half - Additional $20 Split Charge
Third - Additional $30 Split Charge
Quarter - Additional $20 Split Charge
Previous
Next
Submit
Press
Enter
10
Additional Party Contact Information, please insert the list of names and phone numbers. if you will be taking the whole carcass please input "Not Any", Thank You.
Previous
Next
Submit
Press
Enter
11
Meat Packaging Material
*
This field is required.
Paper Wrapped with double wrapping Film - STANDARD
Vacuum Sealed - Additional $0.20 per pound
Previous
Next
Submit
Press
Enter
12
Steak Size - This selection will be the thickness that all steaks will be cut on this carcass.
*
This field is required.
3/4"
1"
1 1/4"
1 1/2"
N/A - All Ground Beef
3/4"
1"
1 1/4"
1 1/2"
N/A - All Ground Beef
Previous
Next
Submit
Press
Enter
13
Package Quantities - How many steaks would you like per package?
*
This field is required.
1 per pack - Additional Cost
2 per pack
3 per pack
4 per pack - Most Common Selection
5 per pack
6 per pack
N/A - All Ground Beef
1 per pack - Additional Cost
2 per pack
3 per pack
4 per pack - Most Common Selection
5 per pack
6 per pack
N/A - All Ground Beef
Previous
Next
Submit
Press
Enter
14
Roast Size
*
This field is required.
2-3 #
3-4 #
N/A - All Ground Beef
2-3 #
3-4 #
N/A - All Ground Beef
Previous
Next
Submit
Press
Enter
15
Chuck
Roast
Steak
Diezmillo Asada Slices (Add 1.75 / #)
Ground Beef
Roast
Steak
Diezmillo Asada Slices (Add 1.75 / #)
Ground Beef
Previous
Next
Submit
Press
Enter
16
Arm Roast
Yes
No - Add to Ground Beef
Yes
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
17
Short Rib
Short Ribs
Korean Short Ribs
"Dino" Ribs
No - Bone out and add to grind
Short Ribs
Korean Short Ribs
"Dino" Ribs
No - Bone out and add to grind
Previous
Next
Submit
Press
Enter
18
Rib
Steak - Ribeye (Boneless)
Steak - Rib Steak (Bone-In)
Steak - Tomahawk - Add $5 per steak
Roast - Prime Rib - Whole
Roast - Prime Rib - Cut in 1/2
Roast - Prime Rib - Cut in 1/3
Steak - Ribeye (Boneless)
Steak - Rib Steak (Bone-In)
Steak - Tomahawk - Add $5 per steak
Roast - Prime Rib - Whole
Roast - Prime Rib - Cut in 1/2
Roast - Prime Rib - Cut in 1/3
Previous
Next
Submit
Press
Enter
19
Loin
Steak - T-Bone
Steak - New York and Fillet Mignon
Steak - T-Bone
Steak - New York and Fillet Mignon
Previous
Next
Submit
Press
Enter
20
Fillet Mignon
Yes I would Like Fillet Mignon
No - Add to Ground Beef
Yes I would Like Fillet Mignon
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
21
Sirloin
Top Sirloin Steak
No - Add to Ground Beef
Top Sirloin Steak
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
22
Tri Tip
Yes
No - Add to Ground Beef
Yes
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
23
Sirloin Tip
Roast
Steak
No - Add to Ground Beef
Roast
Steak
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
24
Top Round
Roast - London Broil
Steak
Asada Slices (Add 1.75 / #)
No - Add to Ground Beef
Roast - London Broil
Steak
Asada Slices (Add 1.75 / #)
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
25
Bottom Round
Roast - Rump Roast
Steak
Cube Steak (Add 1.75 / #)
No - Add to Ground Beef
Roast - Rump Roast
Steak
Cube Steak (Add 1.75 / #)
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
26
Stew
Yes- Stew is 1# per 100# hanging weight
Additional Stew - 2# per 100# hanging
No - add to Ground Beef
Yes- Stew is 1# per 100# hanging weight
Additional Stew - 2# per 100# hanging
No - add to Ground Beef
Previous
Next
Submit
Press
Enter
27
Skirt
Yes
No - Add to Ground Beef
Yes
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
28
Flank
Yes
No - Add to Ground Beef
Yes
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
29
Soup Bones
Yes
No
Yes
No
Previous
Next
Submit
Press
Enter
30
Brisket
Yes
No - Add to Ground Beef
Yes
No - Add to Ground Beef
Previous
Next
Submit
Press
Enter
31
Ground Beef
*
This field is required.
1 # Chubs
1 # Chubs
Previous
Next
Submit
Press
Enter
32
Dog Bones
Yes I would like Dog Bones
No
Yes I would like Dog Bones
No
Previous
Next
Submit
Press
Enter
33
Rendered Tallow
Please Select
Yes (Add 7.50 per container, Average 10 per beef)
NO
Please Select
Please Select
Yes (Add 7.50 per container, Average 10 per beef)
NO
Previous
Next
Submit
Press
Enter
34
Custom Hamburger Patties - 20# Minimum Batch Size on all Patties (4 per pack, approximately .42 # patties)
Unseasoned - Additional 1.99 per pound
Seasoned - Additional 2.19 per pound
Bacon Cheddar - Additional 3.49 per pound
Jalapeno Cheddar - Additional 3.49 per pound
Blue Cheese - - Additional 3.49 per pound
South West Jack - Additional 3.49 per pound
Mushroom Swiss - Additional 3.49 per pound
Previous
Next
Submit
Press
Enter
35
Custom Linked Sausage - 10# Minimum Recipe Size on all Sausages, Sausage will be blended with 50% Pork, Pork will be an additional charge.
German Sausage - Additional 4.99 per pound
Swiss Sausage - Additional 4.99 per pound
Previous
Next
Submit
Press
Enter
36
Specialty Items - 10# Minimum Recipe Size on all Specialty Items. These are items that require extra time for processing.
Habanero BBQ Snack Sticks
Jalapeno Snack Sticks
Jalapeno Cheddar Snack Sticks
Pepperoni Snack Sticks
Pepperoni Snack Sticks with Jalapenos & Cheese
Pepper Jerky
Teriyaki Jerky
Previous
Next
Submit
Press
Enter
37
If you selected any Hamburger Patties there is a 20# minimum. If you selected Sausage, or Specialty Items - There is a 10# minimum recipe size on these items. Please indicate your priority first, then the recipe name, and finally the recipe size.
Previous
Next
Submit
Press
Enter
38
If there were any remaining questions ask them here
Previous
Next
Submit
Press
Enter
39
Read and Check all of the following:
*
This field is required.
I Understand Chase's Chop Shop is Closed on Sundays and Mondays.
I understand Tuesday through Friday's Business Hours are Noon-5:30PM
I Understand Saturdays Business Hours are 10AM-4:00PM
I understand there is a 3 Business Day pick up Policy and agree to pick up within 3 Days of receiving the text message notifying me of completion.
I Understand Chase's Chop Shop DOES NOT accept checks
Previous
Next
Submit
Press
Enter
40
Terms and Conditions
*
This field is required.
I understand the charges and agree to the Selections above. I have read and understand the terms & conditions. Chase's Chop Shop reserves the right to discard any meat that we feel is unfit for human consumption. This serves as a Non-Disparagement Agreement between Chase's Chop Shop and all parties as patrons including Named Customers as well as anyone acting as an agent for a Named Customer.
Previous
Next
Submit
Press
Enter
41
I understand the charges and agree to the Selections above. I have read and understand the terms & conditions. Chase's Chop Shop reserves the right to discard any meat that we feel is unfit for human consumption. This serves as a Non-Disparagement Agreement between Chase's Chop Shop and all parties as patrons including Named Customers as well as anyone acting as an agent for a Named Customer.
*
This field is required.
Clear
Previous
Next
Submit
Press
Enter
42
Chase's Chop Shop T-Shirt's
Select if you would like to add a shirt to purchase at the time of pickup
"You May Beat Or Prices, But You'll Never Beat Our Meat!"
"Smoke Meat Not Meth"
"If You Need Boning... I'm Your Man!"
Previous
Next
Submit
Press
Enter
Should be Empty:
Question Label
1
of
42
See All
Go Back
Submit