Beef Cutting Instructions
Please fill out the form below so we can process your beef the way you like!
Name
First Name
Last Name
Phone Number
Please enter a valid phone number.
Email
example@example.com
Address
Street Address
Street Address Line 2
City
State / Province
Postal / Zip Code
Farmer Name
Please tell us who raised your beef.
We'll start at the front of the animal and work our way to the back!
First some general questions...
Steak Thickness
How thick do you want your steaks? We think 1-1/4" is perfect, but remember...the thicker the steak...the fewer steaks you'll get.
1"
1-1/4"
1-1/2"
Roast Size
How large do you want your roasts to be?
2-3 Pounds
3-4 Pounds
4+ Pounds
Send all roasts to grind
Ground Beef Packaging
How should we pack your ground beef?
1 Pound Bag
1-1/2 Pound Bag
2 Pound Bag
Now on to the cuts!
Note: We vacuum pack (nearly) everything for maximum freezer life. Larger items like whole briskets are wrapped first in plastic and then in traditional butcher paper.
CHUCK
This is the top of the front part of the animal. It is most typically the source of great roasts and ground beef given its significant fat content.
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