Beef Cutting Instructions
*Cut instructions must be received by plant manager at time of drop off.* If more than one
option is selected in any section, please note how much of each is desired. Examples: 1/2
roasts 1/2 steaks or 1 roast, rest grind *Any questions please call (607) 435-9375
Customer Name:_________________________________ Phone #:______________________
Address:_______________________________________________________________________
Front Quarter
Hind Quarter
Chuck
Short Loin
Roasts:
Bone In OR
Boneless
Roasts:
Bone In OR
Boneless
Steaks:
Bone In OR
Boneless
Steaks:
T-Bone & Porterhouse OR
Grind
Stew Meat
NY Strips & Fillets
Rib
Grind
Stew Meat
Roasts:
Bone In OR
Boneless
Sirloin
Steaks:
Bone In OR
Boneless
Roasts:
Bone In OR
Boneless
Grind
Stew Meat
Steaks:
Bone In OR
Boneless
Brisket
Grind
Stew Meat
Whole
Cut in Half
Sirloin Tip
Grind
Stew Meat
Roasts:
Yes
Stew
Short Ribs
Steaks:
Yes
Grind
Yes
No
Round - Top
Skirt Steak
Roasts:
Yes
Stew
Yes
No
Steaks:
Yes
Grind
Flank Steak
Round - Bottom
Yes
No
Roasts:
Yes
Stew
Shank
Steaks:
Yes
Grind
Cross Cut Shanks
Round - Eye
Grind
Roasts:
Yes
Stew
Steaks:
Yes
Grind
Organs (if available)
Ground Beef
Heart
Wrap in:
1#
2#
5# Packages
Liver
Steaks Wrap in ______ number per package
Kidney
Bones
Ox Tails
Yes
No
Tongue
I verify the animals I brought in for slaughter have no residual antibiotics or veterinary medications.
Signature____________________________________________________ Date _________________