Shop name ______________________________
Pork 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 $________
Boston Butt
How would you like your Boston Butt?
- ☐ Whole
- ☐ Halved
- ☐ Pork steaks Steak thickness: ☐ 1/2" ☐ 3/4" ☐ 1" ☐ 1 1/4" ☐ 1 1/2"Steaks per package: ____ per pkg
Picnic Roast
How would you like your picnic roast?
- ☐ Whole
- ☐ Halved
- ☐ Grind
Loin
Whole loin or chops?
- ☐ Whole loin roast
- ☐ Chops Bone-in or boneless: ☐ Bone-in ☐ BonelessChop thickness: ☐ 1/2" ☐ 3/4" ☐ 1" ☐ 1 1/4" ☐ 1 1/2"Chops per package: ____ per pkg
Pull a small roast off the end of the loin? — Only when the loin is cut into chops.
- ☐ No — all chops
- ☐ Yes — 2 lb roast
- ☐ Yes — 3 lb roast
- ☐ Yes — 4 lb roast
Spareribs?
- ☐ Yes — keep my spareribs
- ☐ No — grind them
Ham (fresh)
How would you like your ham?
- ☐ Whole ham
- ☐ Half ham
- ☐ Multiple roasts How many roasts: ____ roasts
- ☐ Grind
Hocks?
- ☐ Yes — keep my fresh hocks
- ☐ No — grind them
Pork Belly (fresh)
How would you like your belly?
- ☐ Whole fresh side
- ☐ Halved fresh side
- ☐ Grind
Trim & Sausage
What would you like made from your trim? (check all that apply)
- ☐ Ground pork
- ☐ Breakfast sausage
- ☐ Chorizo
- ☐ Sweet Italian
- ☐ Italian
- ☐ Hot Italian
- ☐ Other / custom blend
Sausage & specialty
Bratwursts
(min 10 lb
per flavor)
- ____ lb Original
- ____ lb Spicy Beer Brat
- ____ lb Garlic Pepper
- ____ lb Green Chili
- ____ lb Cheddar Jalapeño
- ____ lb Green Chili Pepper Jack
- ____ lb Southern Chipotle Chorizo
- ____ lb Sweet Italian
- ____ lb Hot Links
Packaging
- ☐ Paper Wrapped
- ☐ Thermoforming (Vacuum Seal)
- ☐ Weights on Package (add-on)
- ☐ One Steak Per Package (add-on)
Notes