We will call you to take your meat cut ... CustomerBeefCutOrderForm.pdf. top round: q london broil - and/or - q chip steak flank: q ground beef -or- q steak preferences (these apply to your entire order) roast size: q 2 lb. P.O. We will go over this by phone as well : Do you prefer a: whole or half pig? Sirloin 5. Lean is defined as less than 10 grams of total fat, 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams (3.5 oz). Blade 11. animal. You can customize any way you'd like but it's nice to have something to start with. a processor’s cut sheet. Sausage: Normally you will only be able to pick one type of sausage d/t the fact that each type of sausage needs at least 50 pounds of meat for each type. FAX SHEET TO 802 537-2619 . Yield Information A typical example side of beef from an animal with a live weight of 1,000 lbs. if you do not want a particular roast, cross it out above substitute with your choice: q ground beef -or- q tenderized cube steak. Sign in. PLYMOUTH MEATS Blank Beef Cut Sheet.pdf - Google Drive. Thickness ) / Per Pkg. ) Wing 8. Total 100% 62 lbs. Read/Download File Report Abuse. Our cut sheets are provided as a guide for you when determining how you would like your meat cut and processed. *-- Totals based on a 120 lb. A ¼ is actually better called a split-half so you get equal portions of front quarter and hind quarter meat. ) Avg. 3 lbs. Braising ribs: yes no (meat is put into ground beef) Flank Steak: (1 per side) whole or ground In both front and hind: Soup bones/shank: _____/pack or boned out and put into ground beef Ground Beef ____lb per package med lean Stew ____lb per package # of packages ____ if no stew wanted will be put into ground Loin 7 % 4 lbs. BEEF CUT SHEET (OFFICIAL) How much of the beef are you taking? 1/4 Beef Cutting Instructions Please complete and email to farm@brookfrontfarms.com Name: _____ Phone: _____ Email: _____ Steaks & Roasts Please indicate how you would like the following cuts: Note: You will be getting all the following cuts in your ¼. Rump 4. Sirloin Tip 3. (603) 622-0022 Fax (603) 657-7101 _____ ROUND: Weight YES 712.465.2205 NO www.lohrvillelocker.com 3 lb. 19 lbs. Prime Rib 9. Beef Cutting Instructions You must notify unloader of livestock designated to specific cut sheets. Braising Ribs 10. 11.5 lbs. Since it is classified as an extra-lean cut, the Hind and Fore Shanks have 7% of fat. 44.4 lbs. Sign in any beef over 30 months old must have backbone cut out – federal law!!!!! Ground Beef: 1lb or 2lb Packages Additional Services and Fees Boneless Cuts requested $1.00 lb. Brisket – Leave Whole or Cut in half TEXAS BEEFHOUSE CUT SHEET www.TexasBeefHouse.com. Title: Morris Frozen Food Beef Cut Orders Sheet Author: jerry morris Created Date: 4/19/2017 3:55:32 PM of Carcass* Lbs. 6.5 lbs. 5) *T-Bone/Porterhouse (see note) -1008/1033 A – 2 per ¾” B – 1 per ¾” ($0.30 / lb) C – 1 per 1” ($0.30 / lb) D – 2 per 1” An affidavit stating the animal(s) are under 30 months old must be signed and handed to the unloader at the time of drop off. q 3 lb q 4 lb. Round 2. $_____ Stew Meat: $1.00 per lb. BEEF CUT SHEET How much of the beef are you taking? T-Bone 7. Beef_Cut_Sheet-Sample.pdf. Whole half quarter *beef that are over 30 months can only yield boneless steaks and roasts Check all boxes that apply Roasts: Rib: (may choose one option per 1/2 or 1/4 beef) Chuck Ribeye Steak Arm Bone-In-Rib steak Sirloin Tip Prime Rib Rump NONE (put towards ground beef) Brisket *Number of steaks per package:_____ *Size of … 4.4 lbs. q 5 lb. $_____ Additional Vacuum Packaging other then noted on cut sheet $1.00 lb. Foreshank/ Breast 15% 9 lbs. Beef Cut Order Form - S3 When we take your deposit for a quarter/half or whole beef, we try to give you a date when it will go to the meat processor. Cut & Wrap-Dressed Weight Box Fee USDA INSPECTION or VAC SEAL SIRLOIN TIPS CUT & WRAP ORDER - PLEASE PRINT ROUND STEAKS CHUCK Processing Fees… Slaughter Fee Nettles Beef Processing, Inc. 147 SW CR 240 Lake City, FL 32025 Phone: (386)752-2228 or (386)752-2236 Fax: (386) 752-2623 "We Kill 'Em - You Grill 'Em!" If a marinade is used, it will break the meat and will also increase the flavor of the tough beef cut. SHANK CROSS CUT * BRISKET FLAT CUT * SKIRT STEAK FLANK STEAK * These cuts meet government guidelines for “lean” and are based on cooked servings with visible fat trimmed. BEEF Customer Phone # Package for Round Steak T-Bone Steak Rib Eye Steak Chuck Steak Sirloin Steak Flank Steak Swiss Steak Minute Steak Rib Roast Rump Roast Heel Roast Chuck Roast Arm Roast Sirloin Tip Short Ribs Ground Beef Cubed Beef Soup Bones Dried Beef no. 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