Cut sheet
Your cut sheet tells our butchers how to cut, grind, package and label your animal. Send it before drop-off: without one there is a $25 fee and we choose the cuts for you.
How to fill it out
Start with the use. Custom means the meat is for your household and is stamped “Not for Sale.” Commercial means it is USDA-inspected and labeled so you can sell it.
Steaks. One inch is the most popular thickness. Thicker steaks (1¼–1½ inch) suit grilling and reverse searing; thinner ones cook faster in a pan.
Each section is a trade-off. The short loin gives you either T-bones and porterhouses, or NY strips plus a whole tenderloin, not both. The rib gives you ribeye steaks or a prime rib roast.
Ground beef. Anything you don’t ask for as a steak or roast is usually ground. Pick 1 or 2 lb packs and, if you like, a lean-to-fat ratio and coarse or fine grind.
Splitting a beef? Send one cut sheet per buyer and mark it half or quarter.
Cattle 30 months or older can’t be cut into bone-in loin cuts like T-bones; federal rules require the backbone to be removed.
Special requests such as your own seasoning, smoking, links or boxing go in the notes. Ask in advance so we can plan.
Not sure? Call (254) 329-6292 and we will walk through it with you.