Beef Cut Order

Name *

First

Last

Address *

Line 1

Line 2

City

State

Zip Code

Country

Phone Number *

Email *

Grower Name *

First

Last

Ear Tag Number (If purchased at Jr Livestock Show or Fair) *

Name and Phone Number Of Person You Are Splitting Half With *

Steak Options

Standard Steaks are Rib, T-Bone, Sirloin, Round and, Flank

Steak Thickness *

Number of Steaks Per Package *

Tenderized Round Steaks (steaks are run through the cuber - similar to pounding them) *Additional Fee - See Price List *

Round Steaks can also be put into hamburger, made into roasts or or made into Jerky *Additional fee - See Price List *

Tenderloin (The eye of the loin taken out separately from the T-Bone and Sirloin steaks and cut 1 1/2" thick or made into Roast) *Additional fee - See Price List *

Flank Steak (one flank steak per half-lengthwise grain-sliced and used in stir fry or fajitas - may be put into hamburger instead) *

Roast Options

Standard Roasts are Chuck, Cross Rib, Arm, Rump, Sirloin Tip and, Heel of Round

Roast Size (we suggest a 3-4# roast for a family of 2-4) *

Boneless Roasts (5-7 of the better roasts per half beef are boned, rolled and tied - otherwise you get the same roasts with the bone left in) *Additional fee - See Price List *

Rib Options *

Chuck Options *

Sirloin Tip Options *

Remove Bone Dust *Additional fee - See Price List *

YES (Bone dust is a residue left from bone and fat when meat is run through the saw [like saw dust], it has no effect on the meat other than looks)

SPECIAL INSTRUCTIONS *

Other Cut Options

Boneless Stew Meat *

Soup Bones *

Short Ribs *

Ground Beef Options

Ground Beef Package Size *

Ground Beef Patties (1/4# patties, 30# minimum) *Additional fee - See Price List *

EXTRAS *

LIVER HEART TONGUE OXTAIL

(Please notify the person you are buying the beef from if you want these as they must be sent in with the carcass at time of slaughter)