Beef Cutting Instruction Sheet for Farmers

  • Beef Cutting Instruction Sheet

    Please fill out this form if you have purchased beef from a local farmer and Back Home Butcher Shop is custom cutting that beef for you.
  • Date*
     - -
  • Format: (000) 000-0000.
  • Size*
  • Size of Roasts*
  • Steak Thickness*

  • ROASTS

    Please Note: If you choose the (add to ground) option on any cut selection there is an additional $1.00/lb charge to cover cutting, grinding, and packaging. 

  • Chuck Roast*
  • Shoulder (Bolar) Roast*
  • Rump Roast*
  • Bottom Round Roast*
  • Top Round Roast*
  • Eye Round Roast*
  • Sirloin Tip Roast*
  • Tri-Tip Roast*
  • Picanha*

  • STEAKS

     

  • RIB(YOU MAY CHOOSE A ROAST AND EITHER RIB OR DEMONICO STEAKS)*
  • SHORT LOIN (YOU MAY CHOOSE one or the other)*
  • Sirloin Steaks*
  • Flank Steak*
  • Skirt Steak*

  • OTHER CUTS

  • Short Ribs (approx. 12 - 3 inch pieces per side, 2 per pack)*
  • Brisket (10-12 lb. per side)*
  • Top Round London Broil*
  • Chipped Steak $2/lb (taken from Top Round and sirloin tip roasts, 10-12 LB. PER SIDE, 1 lb. packs)*
  • Stew Cubes (1lb packs, 8 lb. max per side)*
  • MARROW BONES(CENTER CUT LEG BONES)*
  • Soup Bones(Center cut marrow bones with meat, also known as shin beef)*
  • Heart*
  • Tongue (Not available on 1/4 orders)*
  • Liver*
  • Ox Tail (Not available on 1/4 orders)*
  • Hamburger Patties$1/lb*
  • Should be Empty: