Pork Cutsheet
Choose options AND choose between all "OR" options please! All options UNMARKED and those marked "No" will be put into ground.
Customer Name
Email
example@example.com
Phone Number
Livestock Owner
LotEar Tag
BMB Plant ID
Steak Thickness?
3/4"
1"
1 1/2"
How many steaks would you like per package?
Would you like the Picnic Roast?
Yes
No
Would you like a Boston Butt Roast or Blade Steaks?
Boston Butt Roast
Blade Steaks
Would you like Fresh Side or Thick Sliced Bacon ($2 per pound)?
Fresh Side
Thick Sliced Bacon ($2 per pound)
Would you like Spare Ribs?
Yes
No
Would you like a Sirloin Butt Roast?
Yes
No
Would you like a Loin Roast or Pork Chops?
Loin Roast
Pork Chops
Would you like the above option Bone-In, Boneless or not at all?
Bone-In
Boneless
No
If you chose the Boneless option above, would you like Baby Back Ribs?
Yes
No
If you chose the Boneless option above, would you like a Whole Tenderloin?
Yes
No
Would you like Country Style Ribs?
Yes
No
Between these options, which would you like?
Bone-In Fresh Ham
Boneless Fresh Ham
Bone-In Ham Steaks
Boneless Ham Steaks
Pork Cutlets
Would you like Stew Meat?
Yes
No
Would you like Back Fat?
Yes
No
Would you like Leaf Lard?
Yes
No
Would you like Pork Shanks?
Yes
No
Would you like your grind in 1 pound or 2 pound packages?
1 pound
2 pound
If you would like sausage, please choose 2 options for a whole hog and 1 option for half a hog. Sausage is an additional $1 per pound
or choose no if you would like regular ground pork.
Would you like Breakfast Sausage?
Yes
No
How many pounds of Breakfast Sausage?
Would you like Maple Breakfast Sausage?
Yes
No
How many pounds of Maple Breakfast Sausage?
Would you like Italian Sausage?
Yes
No
How many pounds of Italian Sausage?
Would you like Chorizo?
Yes
No
How many pounds of Chorizo?
Additional Instructions
***SMOKING IS CURRENTLY UNAVAILABLE
Other additional fees include: $50 Harvest and Waste Disposal Fee, AND if your pork is not picked up within 7 days of it being processed, we will start charging a $25 per day storage fee.
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