Custom Cutting Duplicate General Information Full Name * Address * City * State * Alabama Alaska Arizona Arkansas California Colorado Connecticut Delaware District of Columbia Florida Georgia Hawaii Idaho Illinois Indiana Iowa Kansas Kentucky Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi Missouri Montana Nebraska Nevada New Hampshire New Jersey New Mexico New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania Rhode Island South Carolina South Dakota Tennessee Texas Utah Vermont Virginia Washington West Virginia Wisconsin Wyoming ZIP code * E-mail Address * Phone Number * Animal Producer/Farmer * Instructions Choose Your Cutting * Beef Cutting Pork Cutting Amount of Hog * Whole Hog 1/2 Hog Hock Preference * I do not want any hocks, we will bone them out for sausage (most common) Fresh and sliced approximately 2" Smoked and sliced approximately 2" The lower part of the legs. Many people use these for making soup. Ham Preference * Smoked Ham - We will cut a roast from each end and slice the center for ham steaks (most common) Fresh Ham - We will cut a roast from each end and slice the center for ham steaks Fresh Ham – cut all into roasts I do not want any ham – grind for sausage This is the hind leg. We recommend cutting roasts from the end of the ham as the ends are bony and do not make good steaks. Pork Loin Preference * Fresh – Cut all into chops (most common) Fresh – Cut into pork loin roasts and chops Smoked – Cut into chops I do not want any pork loin - grind for sausage Most consumers prefer all the bone-in pork chops that they can get. Belly Preference * Smoked for bacon and sliced (most common) Fresh and sliced for side pork Half fresh for side pork and half-smoked for bacon This is where bacon is made. Shoulder Preference * BUTT (pork steaks) & PICNIC (pork roasts) (most common) ALL Pork Roasts ALL Pork Steaks I do not want any pork shoulder – Grind for extra sausage These roasts would commonly be used for pulled pork. - We give everyone the spare ribs - Amount of Beef * Whole Beef 1/2 Beef 1/4 Beef Shank Preference * I do not want any soup bones Slice without meat for soup/dog bones Slice for meaty soup bones Rounds - There are 4 parts to the hind leg. Steaks from this portion may be used as London Broil and the roasts would be boneless netted oven roasts. Pick one cut from each of the 4 parts. The parts of the round are listed in descending order of tenderness. Top Round Preference * Steaks (most common) Sandwich Steak Roasts Ground Beef Sirloin Tip Preference * Roasts (most common) Steaks Sandwich Steak Ground Beef Eye of Round Preference * Roasts (most common) Steaks Sandwich Steak Ground Beef Bottom Round and Rump Preference * Cube Steak (most common) Ground Beef Sandwich Steak Roasts Thickness * 1/2" (most common) 3/4" 1" 1 1/4" 1 1/2" Please specify how thick you would like your chops and/or steaks. Weight in Pounds * 2-3 lbs 3-4 lbs (most common) 4-5 lbs 5-6 lbs Please specify how many pounds you would like your roasts. Sausage Sausage Style * Ground Pork Breakfast (bulk 1 lb tubes) Breakfast Links Sweet Italian (bulk 1 lb tubes) Sweet Italian Cased (¼ lb links for grilling) Hot Italian (bulk 1 lb tubes) Hot Italian Cased (¼ lb links for grilling) Select up to a maximum of four options. Additional Comments Please be as specific as possible. Loin Preference * Bone-in Sirloin Steaks (most common) Boneless Top Sirloin Steaks Boneless Top Sirloin Roasts Ground Beef Short Loin Preference * Bone-in T-Bone Steaks (most common) Boneless New York Strip Steaks and Tenderloin (filet) Steaks Tenderloin Left Whole (3-4 lbs avg); Rest Ground Beef Ground Beef Rib Preference * Boneless Delmonico Steaks (most common) Boneless Prime Rib Roasts Bone-in Rib Steaks Ground Beef Chuck Preference * Roasts and Steaks (most common) ALL Roasts ALL Steaks ALL Ground Beef Short Ribs * Yes No Stew Beef * Yes No Thickness * 1/2" 3/4" (most common) 1" 1 1/4" 1 1/2" Weight in Pounds * 2-3 lbs 3-4 lbs (most common) 4-5 lbs 5-6 lbs 4oz Ground Beef Patties * None 10 lbs 15 lbs 20 lbs 25 lbs ALL Other - please specify in comments Additional Comments Please be as specific as possible. Terms of Service Acknowledgement * By submitting this form, I agree and certify that I have double-checked my cutting instructions and that once I have submitted I will not only be responsible for picking up my order in a timely manner but that I will accept the product as specified above. reCAPTCHA If you are human, leave this field blank. Submit Δ