Shop name ______________________________
Beef cut sheet
Phone ____________________
Tag / ID # ______________
Tag / ID # ______________
Customer name ________________________________
Phone ____________________
Email ________________________________
Drop-off date ____________
☐ Whole ☐ Half — split with ____________________________
Prices (filled in by the shop)
Slaughter fee $________
Waste fee $________
Cut & wrap $______ /lb hanging weight
Deposit $________
Chuck
Bone-in or boneless chuck?
- ☐ Bone-in
- ☐ Boneless
How do you want your chuck cut? (split by percent — total 100%)
- ____% Chuck roasts Roast size: ☐ 3–4 lb ☐ 5–6 lb
- ____% Chuck steaks Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2"Steaks per package: ____ per pkg
- ____% Grind
Flat iron steaks?
- ☐ Yes
- ☐ No
Chuck mock tender?
- ☐ Yes
- ☐ No
Brisket
Whole or half brisket?
- ☐ Whole
- ☐ Half
Rib
Prime rib roast or ribeye steaks?
- ☐ Prime rib roast Roast size: ☐ 3–4 lb ☐ 4–5 lbHow many roasts: ____ roasts
- ☐ Ribeye steaks Bone-in or boneless: ☐ Bone-in ☐ BonelessThickness: ☐ 3/4" ☐ 1" ☐ 1 1/2"Steaks per package: ____ per pkg
Short ribs?
- ☐ Yes
- ☐ No — grind them
Back ribs?
- ☐ Yes (boneless ribeye only)
- ☐ No
Loin
Top sirloin steaks?
- ☐ Yes — top sirloin steaks Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2"Steaks per package: ____ per pkg
- ☐ No — grind it
Tri-tip?
- ☐ Yes
- ☐ No — grind it
Porterhouse/T-bone OR filet mignon + New York?
- ☐ Porterhouse & T-bone steaks Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2"Steaks per package: ____ per pkg
- ☐ Filet mignon + New York steaks Filet thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2" ☐ 2"New York thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2" ☐ 2"New York bone-in or boneless: ☐ Bone-in ☐ BonelessSteaks per package: ____ per pkg
Sirloin tip — roasts or steaks?
- ☐ Roasts Roast size: ☐ 3–4 lb ☐ 5–6 lb
- ☐ Steaks Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2"Steaks per package: ____ per pkg
- ☐ Grind
Round
Top round — roast or steaks?
- ☐ Roast Roast size: ☐ 3–4 lb ☐ 5–6 lb
- ☐ Steaks Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2"Tenderize: ☐ Yes — tenderize (cube steak) ☐ NoSteaks per package: ____ per pkg
- ☐ Grind
Bottom round — roast or steaks?
- ☐ Roast Roast size: ☐ 3–4 lb ☐ 5–6 lb
- ☐ Steaks Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2"Tenderize: ☐ Yes — tenderize (cube steak) ☐ NoSteaks per package: ____ per pkg
- ☐ Grind
Eye of round — roast or steaks?
- ☐ Roast Roast size: ☐ 3–4 lb ☐ 5–6 lb
- ☐ Steaks Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/2"Tenderize: ☐ Yes — tenderize (cube steak) ☐ NoSteaks per package: ____ per pkg
- ☐ Grind
Miscellaneous Cuts
Flank steak?
- ☐ Yes — flank steak
- ☐ No — grind it
Skirt steak?
- ☐ Yes — skirt steak (the fajita cut)
- ☐ No — grind it
Flap steak?
- ☐ Yes — flap steak
- ☐ No — grind it
Shanks?
- ☐ Yes — shanks
- ☐ No — grind it
Ground Beef & Stew Meat
Ground beef package size?
- ☐ 1 lb packages
- ☐ 2 lb packages
Stew meat?
- ☐ No stew meat
- ☐ Yes Total pounds: ____ lbsPounds per package: ____ lbs/pkg
Sausage & specialty
Fresh Beef Patties
(min 10 lb
)
- ____ lb Original
- ____ lb Green Chili/Cheddar
- ____ lb Jalapeño/Cheddar
Keep these
- ☐ Tongue
- ☐ Liver
- ☐ Heart
- ☐ Oxtail
- ☐ Bones
- ☐ Head
- ☐ Hide
- ☐ Additional hang time
Packaging
- ☐ Paper Wrap
- ☐ Double Paper Wrap
- ☐ Individual Weights on Packages (add-on)
- ☐ One Steak Per Package (add-on)
Notes