Beef Cutting Instructions

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Beef Cutting InstructionsBen2018-11-02T18:58:20-07:00

Beef Cutting Instructions

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

Split orders $30 / side (unless orders have same instructions) Single steak packs $30 / side

View photographs of Beef cuts
Name
First Last
Email
Phone
Amount:
BONES
- Yes
- No
LIVER
- Yes
- No
KIDNEYS
- Yes
- No
HEART
- Yes
- No
TOUNGE
- Yes
- No
TAIL
- Yes
- No
Roast Size lbs
Hamburger lbs / pkg
Steaks / pkg
Stew
- Yes
- No
Stew - lbs / pkg
Stew - # of packs
Ribs
- Yes
- No
Ribs
- BBQ
- Regular
Ribs - lbs / pkg
Prime Rib
- Steak
- Roast
Cross Rib
- Steak
- Roast
Chuck
- Steak
- Roast
- Hamburger
Brisket Roast
- Yes
- No
Flank Steak
- Yes
- No
Sirloin Tip
- Steak
- Roast
Round
- Steak
- Roast
Special Instructions
T-bone, porterhouse, wing and sirloin butt are cut into steaks unless other instructions are given.
Email
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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.