Side Beef Order Form

Farmer's Name*

First Last

Customer's Name*

First Last

Phone*

Email*

Enter Email Confirm Email

Legend
PP - Means per package
Roasts are typically 3-4lbs
Steaks are typically cut 3/4 inch thick
Ground beef is typically 1lb packages

Size and Packaging Options

Roast Size (in pounds)?*

The size of roast will be applied for any roast selections you make below.

How many steaks per package?*

Your selection will be applied to any steak selections you make below.

2 PP
3 PP

Steaks

You can select all 2 types, or either T-Bone/Tenderloin and Striploin.

Choose your combination

Option 1: T-Bone
Option 2: NY Striploin and Tenderloin

Top Round

You may select Steak or Roast, but not both. You may also opt for Ground.

Roast
Steak
Ground

Ground Beef - 1lb per package

Bottom Round

You may select Roast or Ground.

Roast
Ground

Ground Beef - 1lb per package

Sirloin Tip

You may select Steak or Roast, but not both. You may also opt for Ground.

Ground
Steak
Roast

Ground Beef - 1lb per package

Other Options

Stew Beef

Yes
No

Soup Bones

Yes
No

Waste (Bones & Fat)

Yes
No

Offal (Liver, Heart, Kidney, Tongue & Oxtail)

Yes
No

Brisket

Roast
Ground

Cross Rib Roast

Yes
No

If you picked No for Cross Rib Roast, it will be provided as ground.

Prime Rib

You may select Steak or Roast, not both.

Steak
Roast

Chuck

Roast
Steak
Ground

Short Ribs

Square
Maui

For Maui - Beef must be 500lb or more. A member of our team will call you, if the beef is not big enough.

Sausage Order

Please specify types and amounts that are needed. See types available on Custom Cutting Services page.
Note: There are 25lb batch minimums on all types of sausage, except dinner sausage (which is a 10lb minimum).

All sausages below are 25 lb minimums:
RTE Farmer Sausage
Uncooked Farmer Sausage
Garlic Coil
Bratwurst Sausage
Italian Sausage
Chorizo Sausage
Pepperoni Reg/Hot
Smokies
Dinner Sausage

Please let us know if you would like pork added to each of the 25lb batches that you chose.

Types, Amounts, and Any Special Instructions

Comments

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