Beef Cutting Instructions

Short Ribs:  Keep  /  Trim Soup Bones:  Keep  /  Dispose

 

Brisket:   Fresh: Smoked: Grind:         

  Whole  / Cut in Half 1.5, 2, 2.5, 3lb Packages

Steaks: Ribeyes: Yes  /  No Sirloin:Yes  / No Sirloin Tip: Yes / No

T-bones / NY Strip & Tenderloin

Thickness: 3/4", 1", 1 1/4"   Other: _____

Steak Per Package: 2, 3, 4, 5, 6 Single Other:_____

Round Steak:

Regular Tenderized Per Package: 2, 3, 4, 5, 6

Dried Beef: 1lb, 1.5lb, 2lb Pk

Fajita, Stew, Canning, Slice for Jerky ______Pk

Jerky:

Regular:_____ Spicy: _____ Mesquite: _____

Cracked Pepper Garlic:_____ Sweet & Hot:______

Roast: Chuck Arm Rump All Grind Other____

Rolled, Pumped, Cooked Beef, Shredded Beef, Other_____

Pounds Per Package: 2lb, 3lb, 4lb, 5lb, Other_____

Ground Beef:

Pounds Per Package: 1lb, 1.5lb, 2lb, 2.5lb

Patties: Regular Seasoned Bacon Burger

Size: 1/4lb, 1/3lb, 1/2lbs

Per Package: 2, 3, 4, 5, 6 Other:____

Amount: ________

Heart, Liver, Tongue: _________Pk

Sausage:

Sticks:

Mild, Medium, Hot

Cheddar: _____ Pepperjack: _____ Jalapenos:____

Summer Sausage:

Thuringer Summer Sausage

Cheddar: ____  Pepperjack: _____

Pepper Coat: _____ Jalapenos: _____

Ring Bologna: _____ BBQ Sticks: _____

Teriyaki: _____ Pepper Sticks: _____

Summer Sausage Sticks: _____

Sweet & Hot Sticks: _____