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Name: |
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Amount: |
1/4 |
1/2 |
3/4 |
whole steer |
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approx lbs of beef |
110 |
220 |
330 |
440 |
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Thickness or lbs |
Number in Package |
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Cut |
Circle your choice or make notes on the right |
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Sirloin Steak |
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_______ |
_______ |
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T-Bone or Filet/Strip |
T-bone |
Filet/Strip |
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_______ |
_______ |
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Round |
Steak |
Tenderized |
Roast |
Grind |
_______ |
_______ |
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Swiss Steak |
Steak |
Tenderized |
Roast |
Grind |
_______ |
_______ |
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Heel of Round Roast |
Roast |
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Grind |
_______ |
_______ |
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Sirloin Tip |
Steak |
Roast |
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Grind |
_______ |
_______ |
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Flank Steak |
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Tenderized |
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Grind |
_______ |
_______ |
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Rump Roast |
Roast |
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Grind |
_______ |
_______ |
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Chuck Roast |
Keep all |
Keep best only - grind the rest |
Grind |
_______ |
_______ |
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Flat Iron Steak (If these are kept it will make some chuck roasts odd shaped) |
yes |
no |
_______ |
_______ |
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Arm Roast |
Roast |
Keep best only - grind the rest |
Grind |
_______ |
_______ |
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Ribeye |
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_______ |
_______ |
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Stew Meat |
Keep |
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Grind |
_______ |
_______ |
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Brisket |
Keep |
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Grind |
_______ |
_______ |
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Short Rib |
Keep |
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Grind |
_______ |
_______ |
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Soup bones |
Keep |
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Grind |
_______ |
_______ |
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Liver |
Want |
Don't Want |
max # of packages |
_______ |
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Heart |
Want |
Don't Want |
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Tongue |
Want |
Don't Want |
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Tail |
Want |
Don't Want |
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Hamburger |
% Lean |
_________ |
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% in Bulk |
_________ |
% in patties |
__________ |
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package size |
_________ |
patty size |
__________ |
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# of patties per package |
__________ |
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