Beef cut sheet
A free custom-exempt beef cut sheet, primal by primal. Print it, hand one to each customer with their deposit, and staple it to the carcass tag when it comes back.
Not for sale
Custom-exempt: this meat is for the owner’s household only and is NOT FOR SALE.
Customer and animal
- Processor
- Customer name
- Phone
- Owner of the animal
- Farm or source
- Tag / ear tag #
- Kill date
- Share: whole, 1/2, 1/4 front, 1/4 back, split 1/4
- Hanging weight (processor fills in)
Packaging
- Steaks per package: 1 / 2 / 3 / 4
- Steak thickness: 3/4", 1", 1.25", 1.5"
- Roast size: 2–3 lb or 3–4 lb
- Ground beef package: 1 lb or 2 lb
- Grind lean ratio: 80/20, 85/15, 90/10
Chuck
- Chuck roast, chuck steak, or grind
- Arm roast or grind
- Flat iron: yes / no
- Short ribs: yes / no
Rib
- Ribeye boneless, bone-in rib steak, prime rib roast, or grind
Short loin
- T-bone / porterhouse, or NY strip + tenderloin (filet)
Sirloin
- Top sirloin steaks
- Tri-tip: yes / no
- Picanha: yes / no
Round
- Round steak (tenderized: yes / no)
- Rump roast
- Eye of round
- Sirloin tip
- Stew meat
- Or all grind
Plate and flank
- Skirt
- Flank
- Brisket: whole or halved
- Or grind
Extras (price per lb)
- Patties: 1/4 or 1/3 lb
- Stew meat
- Jerky
- Snack sticks
- Summer sausage
Keep (check each)
- Liver
- Heart
- Tongue
- Oxtail
- Soup bones
- Marrow bones
- Suet / fat
Policies
If no selection is made, we use our standard cuts and 85/15 grind.
Deposit: $____, applied to the final bill when ____.
Price: $____ per lb hanging weight, plus a $____ kill fee.
Take-home weight is less than hanging weight and varies with fat, bone and your cut choices.
Pick up within ____ business days of our call. After that, storage is $____ a day.
Cut sheet changes accepted until ____ days before the kill date.
Signature
Keep a copy and bring it at pickup.
Template only. Have a lawyer and your state meat inspection program review it before use.
- Customer signature
- Date
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