Cutting Instruction Form

Your name (required)

Your email address (required)

Your phone number (required)

Cutting Preferences

Chuck:
RoastsBone-in steaksBoneless clod heartBoneless flat ironBoneless teres major

Rib:
Boneless ribeye steaksBone-in rib steaksRib roast

Loin:
Bone-in T-bone, porterhouse, and sirloinBoneless strip steak, filet mignon, and sirloin

Top Round:
SteakRoastOther
If you chose “Other,” please specify:

Eye of Round:
SteakRoastOther
If you chose “Other,” please specify:

Bottom Round:
SteakRoastOther
If you chose “Other,” please specify:

Sirloin Tip Steaks:
YesNo

Whole Shanks:
YesNo

Whole Brisket:
YesNo

Flank:
SteakHamburger

Short Ribs:
YesNo

Hamburger:
1-pound packages2-pound packages5-pound packages

Stew:
YesNo

Bones:
YesNo

Hanger Steaks:
SteaksHamburger

Skirt Steaks:
SteaksHamburger

Steak Thickness:
inches (1.5 inch suggested)

Roast Size:
pounds (4-5 lbs. suggested)

Organs (heart, liver, oxtails):
YesNo

Special Instructions:

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