Pork Cutting Instructions
When selecting "No - Sausage" that cut will be ground for bulk, pattied, or linked sausage.
Customer Name
Customer Phone Number
Customer Address
Animal ID
Hanging Weight
Producer Name
Shoulder
Please Select
Roasts
Western Ribs
Shoulder Steaks
No - Sausage
Hams
Please Select
Roasts (Fresh
Roasts (Smoked)
Smoked Ham Steaks
No - Sausage
Loin
Please Select
Cubed Loin
Bone In Chops (Will NOT Receive Back Ribs)
Boneless Chops
Sausage
Back Ribs
Please Select
Yes (Only if you selected boneless chops)
NO - Sausage
Side
Please Select
Bacon
Fresh Side
Jowl Bacon
Please Select
Yes - Fresh
Yes -Smoked
No - Sausage
Hocks
Please Select
Yes - Smoked
Yes - Fresh
No - Sausage
Sausage
Mild Seasoning
Hot Seasoning
Italian Seasoning
Sausage Packaging
Bulk 1 LB
Bulk 2 LB
Patties
Links $3.00/lb
Brats $2.00/lb
Smoked Meat (Check all cuts you would like cured and smoked.)
Bacon
Hams
Hocks
Jowl Bacon
Special Instructions: Please note of any special packaging requests, how many pounds of patties, links, brats, etc. Please also note how to split bulk sausage if wanting 1 lb and 2 lb. ALSO note what seasoning goes to which variety of sausage!
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