RSMC CUTTING INSTRUCTIONS – BEEF (Page 1 of 2)
TO BE COMPLETED BY RSMC - CUSTOMER INFORMATION
Name:
Telephone #:
Email Address:
Producer:
Meat goes to:
Meat goes to:
Meat goes to:
Meat goes to:
TO BE COMPLETED BY RSMC - PROCESS AND PACKAGING INFORMATION
Carcass id#:
Hang Time:
Delivery: (Yes) (No)
Kill date:
Called for Pickup: (Yes) (No)
Process Type: (USDA) (Custom) (Organic)
Cut date:
Pickup Date:
Size: (Whole) (Half) (Quarter)
TO BE COMPLETED BY RSMC - RSMC STAFF INFORMATION
Killed By:
Cut By:
Instructions Taken By:
GENERAL INFORMATION to review with each customer
MIXED QUARTERS - A “mixed quarter” means that all of the cuts from a half carcass are divided as evenly
as possible into two lots, each equivalent to a quarter beef. Parties receiving mixed quarters must agree on
the cutting instructions for the half.
CUTS FROM THE LOIN - Tenderloin roasts or steaks (filet mignon) and Strip teaks can be selected OR Tbone and Porterhouse can be selected but not both (these sub primal cuts are from the same primal cut).
ANIMALS OVER 30 MONTHS - T-Bones and Porterhouse steaks are not available from animals over 30
months of age.
HANG TIME - The RSMC standard hang time for grain-fed beef is 8-14 days (maximum). The RSMC
standard hang time for grass-fed beef is 4-6 days (maximum).
STORAGE - RSMC has limited cooling and freezing capacity. You will be called on the day that your meat is
ready for pickup. Meat will be stored for 5 days from that date at no charge. If meat is not picked up within 5
business days of completion of the order, a $5 per day storage fee will apply.
DELIVERY - Delivery is available for any order upon request. Please indicate your interest in delivery at the
time that your cutting instructions are taken. The charge for delivery is $25 for deliveries within a 10-mile
radius of RSMC with an additional $0.75 per mile charge beyond 10 miles.
GROUND BEEF/VEAL PATTIES
NOTE: Unless otherwise specified by customer, roasts
will be packed 1 per pack, steaks will be packed 2 per
 Patties cost $0.50/lb. extra
pack, burger will be packed 2lbs. per pack. Additional
 Pattie weight preference: (2 oz.) (4 oz.) (6 oz.)
charges may apply for different preferences.
 Patties or lbs. per pack: ____________
GROUND BEEF/VEAL LEAN PERCENTAGE:
 Chip Steak = $1.00/lb. extra = _________lbs./pack
 (70/30) (80/20) (85/15) (90/10)
 Stew Meat = $1.00/lb. extra= _________lbs./pack
GROUND BEEF/VEAL PACKAGING:
 Stir Fry Strips = $1.00/lb. extra= _______lbs./pack
 Circle One: (Paper) (Vac Pack) (Chubs)
 Cube Steaks = $0.40/lb extra= _________lbs./pack
Packing Type for Order (other than ground
Are any cuts to be delivered FRESH and not frozen?
beef/veal):
 (Yes) (No)
 Circle One: (Paper) (Vac Pack) (Chubs)
 If yes, which cuts?
RSMC CUTTING INSTRUCTIONS – BEEF (Page 2 of 2)
F O R E Q U A R T E R
PRIMAL CUT (8 Total)
CHUCK (1)
CHUCK (1)
CHUCK (1)
CHUCK (1)
CHUCK (1)
RIB (2)
RIB (2)
RIB (2)
BRISKET & SHANK (3)
BRISKET & SHANK (3)
PLATE (4)
PLATE (4)
PLATE (4)
SUBPRIMAL CUTS
Arm Roast
Chuck Roast
Blade/Shoulder Roast
Blade/Shoulder Steaks
Stew Meat
Rib Roast
Rib Steaks
Delmonico
Whole Brisket
Shins (Bone-in)
Hanger Steak
Skirt Steak
Short Ribs
YES/NO:
C U T S
BONELESS?
----------
THICKNESS/SIZE:
# IN or LBS/ PACKAGE:
-------------------
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H I N D Q U A R T E R
C U T S
(NOTE: T-Bone and Porterhouse steaks are not available from animals over 30 months of age)
PRIMAL CUT (8 Total) SUBPRIMAL CUTS
YES/NO:
BONELESS? THICKNESS/SIZE: # IN or LBS/ PACKAGE:
SHORT LOIN (5) T-Bone Steaks AND…
---------SHORT LOIN (5) Porterhouse Steaks
---------SHORT LOIN (5) OR Tenderloin (whole)(filet) AND
---------SHORT LOIN (5) New York Strip Steaks
---------SIRLOIN (6) Top Sirloin Steak
SIRLOIN (6) Other Sirloin Steaks
ROUND (7) Rump Rolled Roasts
---------ROUND (7) Eye of Round Roasts
---------ROUND (7) Eye of Round Steaks
ROUND (7) Top Round Roasts
ROUND (7) Top Round Steaks
ROUND (7) Top Round – London Broil
---------ROUND (7) Bottom Round Steaks or Roast
ROUND (7) Sirloin Tip Steaks or Roast
---------FLANK (8) Flank Steak
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O R G A N S / B O N E S / O T H E R
ORGANS
ORGANS
ORGANS
OTHER
OTHER
BONES
BONES
Liver
Heart
Kidneys
Tongue
Suet (Kidney Fat)
Soup Bones – Knuckle
Soup Bones – Marrow
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N O T E S