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Beef Cutting Instructions

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Beef Cutting InstructionsMikael2025-01-23T19:35:25-08:00

Beef Cutting Instructions

Butchering instruction for beef. Standard Cut template has been applied to the form.

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Information on Estimated Cut Yield

Split orders $40 / side (unless orders have same instructions) Single steak packs $40 / side

View photographs of Beef cuts

Name
BONES
LIVER
KIDNEYS
HEART
TOUNGE
TAIL
Stew
Ribs
Ribs
Prime Rib
Cross Rib
Chuck
Brisket Roast
Brisket Type
Brisket Flat Type
Flank Steak
Sirloin Tip
Round
T-bone, porterhouse, wing and sirloin butt are cut into steaks unless other instructions are given.

ABOUT US

Originally a beef and dairy farm the Rainer family homestead was started in the 1930’s.

The modern meat shop was built in 2005 and features two walk-in freezers, a quick chill cooler, two large hanging coolers and a separate game cooler, as well as smokehouse.

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RAINER CUSTOM CUTTING
7529 YELLOWHEAD S. HWY 5
DARFIELD, B.C. V0E 1R0

Tel: 250.672.9629
Fax: 250.672.9517
CONTACT US

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