CVF Bulk Beef Order Form

You've selected the 1/4 beef option!

When purchasing a 1/4 beef, your customization options are limited. Logistically speaking, because a quarter is actually split from a half beef, we have to normalize the offerings available to make the split work seamlessly. Below is an approximate list of the cuts that will be included in your order. For full customization of your order, consider purchasing a half or a whole--chances are if you do not see a cut you want here, it will be available as a half or a whole. We understand these limitations may seem inconvenient, but it is a step we've needed to take after years of trying to split halves for customers.
Roasts

Roasts make up about 20-30% of the overall bundle weight. All Roasts are individually vacuum packed and weigh 2-3 lbs each.

≈5-7 Chuck and Arm Roasts (2-3lbs each) (Bone-in)

≈1 Rump Roast (2-3 lbs) (Boneless)

≈1 Sirloin Tip Roast (2-3 lbs) (Boneless)

≈1 Brisket (5-7 lbs) (Boneless)

Steaks

Steaks make up about 15-20% of the overall bundle weight. Our steaks are typically vacuum packed individually. Standard thickness is 1" unless otherwise specified.

≈6-8 Ribsteaks (Bone-in)

≈5-7 T-Bones (Bone-in)

≈4-6 Sirloins (Boneless)

≈2 London Broils (Boneless) (Cut to 1.5" thick)

≈1 Skirt Steak (Boneless)

≈1 Flank Steak (Boneless)

Ground Beef

Ground Beef typically makes up about 50-60% of the overall bundle weight. Our ground beef is packaged in tubes that typically weigh between 1.2 and 1.4lbs. When purchasing a quarter, the default fat ratio is (80/20) and we do not permit the processor to add anyone elses fat except for our own to the mixture.

Other Options
- Heart (optional)
- Kidney (optional)
- Tongue (optional)
- Oxtail (optional)
- Liver (optional)
- Soup Bones (optional)
Do you want brisket? *
If you select no, it will be turned into ground beef
Organs?

HeartTongueLiverKidneyOxtailSoup Bones
How Many Pounds of Soup Bones?
Soup Bones are cut 1.5" thick and are packaged in ≈5lb packages. FYI, you will only be charged a flat $2 per pound fee for soup bones.

You've selected the 1/2 or whole beef option!

When selecting a 1/2 or whole beef, you have a full array of customizable options to choose from. We will walk you through the selection process.
Roasts

Roasts make up ≈25% of the overall bundle weight. Options include arm, chuck, rump, sirloin tip, brisket, prime rib, and ribs. All roasts are individually vacuum packed and labelled.
Arm (Bone-in)*
The arm roast comes from the chuck primal in the shoulder region of the beef. It is a heavy use muscle group and tends to be a firmer cut of meat. Of all the roasts in this region, arms are on the more tender side, but still requires slow cooking to break down the connective tissue. It can be a bit leaner and is also great for roasting or braising.
Size*
≈2-3lb is our most popular size. At this size you can expect 2-4 roasts in a half beef.
Special Requests
Chuck (Bone-in)*
The chuck roast also comes from the chuck primal in the shoulder region of the beef. It is a heavy use muscle group and tends to be a firmer cut of meat. This cut is known for its rich flavor and tenderness when cooked low and slow. It has a good amount of marbling, making it ideal for pot roasts, stews, or braising.
Size*
≈2-3lb is our most popular size.
Quantity*
In a half beef, there are typically 10-14 (≈2-3lb) chuck roasts. Whatever is not used as a roast will become ground beef.
Special Requests
Rump (Boneless)*
The rump roast comes from the upper portion of the round primal. This boneless roast is one of the more tender cuts in this region.
Size*
This roast whole weighs ≈2-4lbs
Special Requests
Sirloin Tip (Boneless)*
The sirloin tip is located in the front lower portion of the round primal. It is a leaner yet flavorful cut that is best when slow roasted and sliced across the grain.
Size*
This roast whole weighs ≈2-4lbs
Special Requests
Brisket (Boneless)*
This roast comes from the brisket primal which is essentially the breast of the animal. This is an ideal cut to be slow cooked or smoked. It is typically split in half into two sections called the flat and the point.
Size*
Our Beef briskets (whole) weigh ≈10-15 lbs. Unless you have a large smoker we recommend having it split in half for more manageable pieces.
Special Requests
Prime Rib*
Please note that this roast comes from the same primal section as the ribeye steaks. When choosing this roast you will forfeit those steak options.
Size*
Our Prime Rib (bone-in) encompasses 7 ribs and weighs ≈12-18 lbs whole.
Special Requests
Short Ribs*
This roast comes from either the lower end of the rib primal or the plate section below it. This is typically a firmer cut that requires slow cooking and/or smoking for best results.
Size*
Special Requests
Steaks

Steaks make up ≈15% of the total weight of your bundle. Options include ribeyes, sirloins, t-bones, new york strip, fillet, london broil, skirt, flank, and cube. All steaks are vacuum packed and labelled.
Ribeye*
The rib region is an excellent primal section on the animal and typically encompasses the upper front portion of the rib cage (ribs 6 thru 12). Ribeyes are considered to be one of the "high end" steaks.
Ribeye thickness*
We recommend 1" thickness
Number of ribeyes per package*
We recommend no more than 2 per package.
Special Requests
Sirloin*
The sirloin primal is located along the front section of the hip. Steaks are pulled from the upper section, while roasts are typically made from the lower region. The sirloin can be packaged either bone-in or boneless. When packaged boneless, the butcher will pull the top sirloin fillets (aka baseball, butt, or center cut steaks) and package them separately.
Sirloin thickness*
We recommend 1" thickness
Number of sirloins per package*
We recommend only 1 per package.
Sirloin fillet thickness*
We recommend 1" thickness
Number of sirloin fillets per package*
We recommend 2-4 per package.
Special Requests
T-Bone/Porterhouse or New York Strip/Fillets*
The primal at the rear of the ribcage and in front of the hip is called the short loin. This region is the source of the majority of the most popular cuts like the T-bone/Porterhouse. This is an either/or option because new york strips and fillets are contained within a T-bone/Porterhouse. FYI, the difference between a T-bone and a porterhouse is the size of the fillet attached to it. To be considered a porterhouse, the fillet must be at minimum 1.25" wide. These muscles get narrower towards the back of the animal, so the porterhouse steaks will always start in the front.
T-Bone thickness*
We recommend 1" thickness
Number of T-Bones per package*
We recommend 2 per package.
New York Strip thickness*
We recommend 1" thickness
Number of New York Strips per package*
We recommend 2 per package.
Fillet Mignon thickness*
We recommend 1.5" thickness
Number of fillets per package*
We recommend 2-4 per package.
Special Requests
Round Steak (or London Broil)*
This comes from the round primal of the animal. Typically leaner and less tender. Great when marinated and slow cooked. A popular alternative to this cut is the Cube Steak. These cuts are cut thin and run through a tenderizing (knifing) machine to break up the fibers. IF YOU WANT NEITHER, SELECT "GRIND" AND THIS PRIMAL WILL BECOME GROUND BEEF.
Round Steak thickness*
London Broils are typically 1.5" thick. Round steaks are typically 1" or less. The 1" thickness is perfect for those of you who would prefer cutting this steak up into stew meat chunks.
Number of Round Steaks per package*
We recommend only 1 per package.
Cube steaks per package*
We recommend 4-6 per package.
Special Requests
Other Steak Cuts (will be ground if not selected)

Flank SteakSkirt SteakOther_______________________
Special Requests
Additional Meat Options
Ground Beef*
Ground Beef typically makes up at least 60% of your total bundle weight. It comes stuffed in plastic tubes that weigh ≈1.2-1.4lbs each. They fair very well in a cold freezer (colder the better!). We personally have eaten beef nearly two years old and never had freezer burn or taste issues.
Ground Beef Patties*
Ground Beef Patties are pressed and stacked with wax paper between layers before being vacuum packaged. This is an added expense for the customer of ≈$1.00/lb. Most customers choose to just make their own patties as needed from the tubes of ground.
Organs?

HeartTongueLiverKidneyOxtailSoup Bones
How Many Pounds of Soup Bones?*
Soup Bones are cut 1.5" thick and are packaged in ≈5lb packages. FYI, you will only be charged a flat $2 per pound fee for soup bones.

Contact Details
Name*

First NameLast Name
Phone Number*
Please enter a valid phone number for us to contact you via call or automated SMS notifications for pick-up/delivery details and invoicing.
Email*
Don't worry, we hate writing emails as much as you hate sorting through them! We will only contact you regarding order details and occasional updates.
Address*

Street Address

Street Address Line 2

CityState

Zip Code

IMPORTANT NOTES:
I understand that my deposit is non-refundable*

I agree
I understand that the final amount I owe will depend on the actual live weight of the animal*

I agree
I consent to allow Cane Valley Farm to contact me via email/phone/text to provide information pertaining to current orders as well as occasional updates regarding future offerings that become available.*

I agree

Total due as a nonrefundable deposit:
Additional processing charges that will be incurred at time of pickup/delivery for soup bones and/or burger patties:
Method of payment

Cash/check (preferred)Credit Card/PayPal
Upon review and approval of your form submittal, we will send you an email with a payment link for the deposit amount. Your reservation is not secure until payment has been recieved.
Please make checks payable to:

Cane Valley Farm, LLC

1026 C R Jones Rd.

Columbia, KY 42728

Add {invoiceId} to the memo line
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Custom Bulk Beef Deposit and Order Form

You've selected the 1/4 beef option!

Roasts

Steaks

Ground Beef

Other Options

You've selected the 1/2 or whole beef option!

Roasts

Steaks

Additional Meat Options

Contact Details