Home > SHOP NOW >

Custom Harvested Whole or Half Beef Custom Cutting Instructions
Custom Harvested Whole or Half Beef Custom Cutting Instructions
Custom Harvested Half or Full Beef Cut Instructions




 
Part 2 - Instructions to Custom Butcher for your Beef Harvest

Availability:: Complete only if you have added a Custom Beef to your cart (Part 1)
Product Code: 159-PART-2-NEW


Custom Cut List Instructions

This section will capture your specific cutting instructions for the Butcher.

If you are unsure of what to put here, the first button on each section is labeled "Standard Cut" - lets face it, not everyone knows the finer points of how to cut and tie beef roasts.

We do, however, offer many options for those of you who do want to specify particular details for your beef. We do not charge extra for specifics - so be as detailed as you wish.

You may also click the ? symbol to the left of each sub-section for an explanation of each cut.

This section may be completed in as little as 5 minutes (using the "standard cut" buttons) or up to an hour for extensive detail.

There are twelve sections to each beef:
  1. Chuck
  2. Rib
  3. Short Loin
  4. Sirloin
  5. Tenderloin
  6. Top Sirloin
  7. Bottom Sirloin
  8. Round
  9. Brisket
  10. Plate
  11. Flank
  12. Shank
Any or all of these sections may be modified you may, if you choose to, only change one or two things and we will be sure to get those specific instructions to the butcher.

1 - Chuck



Method of Cut*:
Standard cut

The Chuck will be cut into steaks 1 inch thick and will result in a few flanken ribs, then packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The desired size and type of roasts ("7 bone chuck roasts, please")
  • Percentages of cut ("50% Bone-in Chuck Roasts, 50% Stew Meat in 2# packages")
  • The method of packaging ("All roasts single per package, all stew in 1# increments, please")
  • Or, anything else you desire...


Custom Chuck Instructions:
enter your specific Chuck instructions in the box above

2 - Rib



Method of Cut*:
Standard cut

The Rib will be cut into bone-in steaks 1 inch thick and packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The desired size and type of roasts ("one half of beef as Standing Rib Roasts, the other half as Boneless Steaks 1 1/2" thick, please")
  • Thickness of cut ("Standing Rib Roast 4" thick")
  • The method of packaging ("All steaks two per package in vacuum sealed bags")
  • Or, anything else you desire...


Custom Rib Instructions:
enter your specific Rib section instructions in the box above

3-Short Loin



Method of Cut*:
Standard cut

The Short Loin will be cut into bone-in, New York steaks, 1 inch thick and packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The desired size and type of roasts ("cut the Short Loin into 3 bone roasts")
  • Thickness of cut ("all New York Steaks 2" thick")
  • The method of packaging ("All steaks single per package")
  • Or, anything else you desire...


Custom Short Loin Instructions:
enter your specific cut instructions for the Short Loin in the box above

4 - Sirloin



Method of Cut*:
Standard cut

The Sirloin will be cut into steaks 1 inch thick and packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The desired size of roasts ("3 pound boneless roasts, tied with string")
  • Percentages of cut ("50% Roasts, 50% Ground")
  • The method of packaging ("package in 5# increments, please")
  • Or, anything else you desire...


Custom Sirloin Instructions:
enter your instructions for cutting the Sirloin in the box above

5-Tenderloin



Method of Cut*:
Standard cut

The Tenderloin will be cut into steaks (Filet Mignon) between 1 and 2 inch long and packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The desired size of roasts ("Small round, 1# loin roasts")
  • Percentages of cut ("50% Roasts, 50% Filet Steaks")
  • The method of packaging ("package individually, please")
  • Or, anything else you desire...


Custom Tenderloin Instructions:
enter your specific cut instructions for the Tenderloin in the box above

6-TopSirloin



Method of Cut*:
Standard cut

The Top Sirloin will be cut into steaks between 1 inch thick and packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The desired size and type of roasts ("cut the Top Sirloin into 2# roasts")
  • Thickness of cut ("all Steaks 2" thick")
  • The method of packaging ("All steaks single per package")
  • Or, anything else you desire...


Custom Top Sirloin Instructions:
enter your specific cut instructions for the Top Sirloin in the box above

7-Tri tip



Method of Cut*:
Standard cut

The Bottom Sirloin will be cut into Tri tip Roasts and packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The desired size and type of roasts ("save the Bottom Sirloin for ground beef")
  • The method of packaging ("Two roasts per package")
  • Or, anything else you desire...


Custom Bottom Sirloin Instructions:
enter your specific cut instructions for the Bottom Sirloin in the box above

8 - Round



Method of Cut*:
Standard cut

The round will be cut into Stew Meat and Ground Beef then packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The desired cut for the sub-primal ("cut the Top round in to Roasts, grind the Bottom and Eye of Round")
  • The size of cuts ("please cut Round steaks 1 1/2" thick")
  • The weight range of Roasts ("please cut all London Broil Roasts less than 3 lbs. each")
  • Or, anything else you desire...


Custom Round Instructions:
enter your specific cut instructions for the Round in the box above

9 - Brisket



Method of Cut*:
Standard cut

The Brisket will be cut into "two flats and one point" then packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The size and shape of the Brisket ("cut the Brisket as a packers cut")
  • The end result of the cut ("please grind the Brisket")
  • Or, anything else you desire...


Custom Brisket Instructions:
enter your specific cut instructions for the Brisket in the box above

10 - Plate



Method of Cut*:
Standard cut

The Plate will be cut into short ribs, and includes skirt steak, each are then packaged individually (about 1 lb.) in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The size and shape of the short ribs ("cut the short ribs in 2" squares then package in 3 lb. packages")
  • The end result of the cut ("please grind the Plate")
  • Or, anything else you desire...


Custom Plate Instructions:
enter your specific cut instructions for the Plate in the box above

11 - Flank



Method of Cut*:
Standard cut

The Flank will be cut into steaks and then packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The end result of the cut ("please grind the Flank")
  • Or, anything else you desire...


Custom Flank Instructions:
enter your specific cut instructions for the Flank in the box above

12 - Shank



Method of Cut*:
Standard cut

The Shank will be cut into Osso-Buco and then packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • The end result of the cut ("please strip and grind the Shank, resulting in more marrow bones")
  • Or, anything else you desire...


Custom Shank Instructions:
enter your specific cut instructions for the Shank in the box above

Offal/Bones


Method of Cut*:
Standard cut

Offal (heart, kidney and liver) will be saved and then packaged individually in vacuum sealed bags

Custom cutting instructions (entered in the box below)

Here are some examples of cutting instructions you may include...
  • Save or discard ("please save the liver but not the heart and kidney")
  • Bones ("please save all bones for making broth")
  • Grind fat type ("please make ground beef as lean (or fatty) as possible")
  • Or, anything else you desire...


Offal and Other Custom Instructions:
enter your specific cut instructions in the box above

 

Share your knowledge of this product. Be the first to write a review »