Shop name ______________________________
Deer cut sheet
Phone ____________________
Tag / ID # ______________
Tag / ID # ______________
Customer name ________________________________
Phone ____________________
Email ________________________________
Drop-off date ____________
Tag / permit # ______________
Date harvested ____________
☐ Buck ☐ Doe ☐ Skinned ☐ Hide on
County / unit ______________
Prices (filled in by the shop)
Processing (skin, cut & wrap) per deer $________
Disposal $________
Deposit $________
Backstrap & tenderloin
Backstrap
- ☐ Whole, in pieces
- ☐ Butterfly chops Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/4"Chops per package: ____
- ☐ Medallions Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/4"
Tenderloins
- ☐ Whole
- ☐ Medallions
- ☐ Grind
Hindquarters
Hindquarters (check all that apply)
- ☐ Steaks Thickness: ☐ 3/4" ☐ 1" ☐ 1 1/4"Steaks per package: ____
- ☐ Roasts Roast size: ☐ 2–3 lb ☐ 3–4 lb
- ☐ Cube steak
- ☐ Jerky meat (whole muscle)
- ☐ Grind
Shoulders & neck
Front shoulders (check all that apply)
- ☐ Roasts Roast size: ☐ 2–3 lb ☐ 3–4 lb
- ☐ Stew meat
- ☐ Grind
Neck
- ☐ Neck roast
- ☐ Grind
Ribs
- ☐ Keep
- ☐ Grind
- ☐ Discard
Ground venison
Fat added
- ☐ None
- ☐ Beef fat, ____%
- ☐ Pork fat, ____%
Package size
- ☐ 1 lb
- ☐ 2 lb
Sausage & specialty
Summer sausage
- ____ lb
Snack sticks
- ____ lb
Jerky (ground and formed)
- ____ lb
Bratwurst
- ____ lb
Breakfast sausage
- ____ lb
Keep these
- ☐ Heart
- ☐ Liver
- ☐ Cape for mounting
- ☐ Antlers / skull cap
- ☐ Hide
Packaging
- ☐ Vacuum sealed
- ☐ Freezer paper
Notes