• Beef Cut Form

    Cut Sheets are to be submitted at time of pick up. We require a Cut Sheet Submission per animal dropped off.

  • Beef Submission Form

    ** Disclaimer: Hamburger is packaged in 1 lb bulk bags unless other arrangements are made prior to cut day. **

  • If applicable, please include tag / marker of animal:      

  • General Order Submission Guidelines

    • Butcher reserves the right to make cuts using their discretion.
      With any profession, there are certain circumstances that may warrant our expertise when processing your animal. We will always attempt to contact you prior to any changes to the order.
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    • Estimates are subject to change
      We provide estimates based off average weight and therefore subject to change.
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    • Unkempt carcasses may incur additional charges
      Any carcass that does not meet our cleanliness standards are subject to additional cleaning fee. 

  • Meat Cut Yield Acknowledgement

    We strive for full disclosure and transparency regarding our practices. The following is meant to relay the complexity by which the weight of your animal is effected.

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    Step 1: Converting an animal into a carcass

    • Dressing percentage (DP) relates the weight of the carcass to the weight of the live animal and is calculated as: (Carcass Weight ÷ Live Weight) × 100.
    • This can be affected by many things (such as gut fill, fatness, mud on the hide, or shorn versus unshorn). Very fat animals have higher dressing percentages than light very lean animals.

     

     

     

    Step 2: Making cuts out of a carcass

    This is where it starts to get tricky to predict just how much meat the carcass will yield because that depends largely on how you order the meat cut.

    • Bone-in or boneless? Opting for boneless cuts will reduce your total pounds of meat returned.
    • Do you want ground meat with 10% fat or 20% fat? Lower fat content ground meat will result in more discarded fat, thus reduced total pounds of product received.
    • Was the animal overly fat to begin with? If the animal was fat from the start, more fat will need to be trimmed away, thus reducing total pounds of meat returned.

    Step 3: Aging and further processing (optional)

    • The longer a whole carcass ages (hangs), the more moisture it loses due to evaporation, thus losing weight. Instead of aging an entire carcass for > 2 weeks, ask if your butcher is willing to age just the middle meats aged.
    • Ordering bacon? Cured hams? Smoked sausages? Applying a heat process to meat cuts will also reduce the total yield of meat returned from an animal. Different products have different yields.

     

  • Additional Storage & Pick Up Acknowledgement

    • Payment is accepted at time of pick up
      Payment for smoked and cured products are due at time of pick up, not during pick up of any fresh meat goods you may have ordered.
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    • Additional fees will be applied if not picked up by deadline.
      You will recieve a call indicating your pick up window. It is extremely important that you pick up your order in the designated window provided by our butchers and staff to avoid waste. 

    We typically require pick up of fresh meat product within 48 hours of recieving our call. 

     

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