Beef Cut Sheet
This form is to simply the cut sheet process and will answer every question we have concerning your beef purchase. After filling out all required information please hit submit at the bottom and we will call you with any questions we may have.
Basic Information-PLEASE READ
Make sure you hit submit at the very end of this form so it comes to us. All beef are dry aged two weeks and are cut in the order they go into the cooler. We do not have the capability to move one ahead or behind or to not cut your beef if we don't have instructions. If we do not hear from you we will have to do a standard cut. Cut sheets for all beef MUST be given to us no later than the Friday before the week they get cut, if we do not receive your cut sheet we will do a standard cut on your order. A standard cut includes: Packaging for 2 3/4-1" steaks All standard steaks, roasts (3-4lb), stew meat, short ribs, brisket, and ground beef in 1lb packages. Tenderizing any steaks on a beef is an additional cost of $20/half or $40/whole. You have the option as you go through this to pick and choose what steaks you would like tenderized. All ground beef is cut to about 85/15. Unless your beef is unusually lean it is very difficult without negatively affecting your yield to get it any leaner than that. You can note under ground beef to have us lean it up the best we can. All meat is vacuum packaged in 3 mil bags and we use bone guard on all bone-in cuts to help minimize punctures and freezer burn. To minimize that risk we highly recommend a boneless cut. We are only able to store cut product for 5 days. We do charge storage fees of $10/box/order after 5 days unless you have made arrangements ahead of time and your order is paid in full. Please see our website www.dmmeats.com for our brochure and pricing
I acknowledge I have read and understand the above information
First Name
Last Name
Phone Number
Email
Address-Street, City, State, ZIp
Are you getting a whole beef or Half
Owner of Beef
Person Responsible for Payment of Processing
Have we processed a beef for you in the last 3 years
Yes
No
Do you want us to use the cut sheet we have on file?
Yes
No
N/A
Changes to cut sheet we have on file.
# of Steaks per package-Please note we will package all Round Steaks, Sirloin Tip, and Chuck Steaks 1/pkg.
2
3
4
Steak Thickness (Standard is 3/4")
3/4"
1"
1 1/4"
1 1/2"
Additional instructions for steak thickness
Ground Beef Packages
1 lb
1.5 lb
2 lb
Flank Steak
Yes
No-Grind it
If Yes do you want it tenderized
Roast Size
2-3 lb
3-4 lb
4-5 lb
No Roasts-Grind it
Skirt Steak
Yes
No
If yes do you want it tenderized?
Sirloin Tip Steak
Yes
No Grind It
If yes do you want it tenderized
Roast (Usually yields 2-3 boneless roasts per half beef)
Short Loin-The T-Bone and New York come from this cut-You have to pick one or the other on a half-you can choose both on a whole beef.
T-Bones
New York
Tenderloin
Steaks
Whole
Cut in 1/2
No-Grind It
Sirloin-this is typically cut as a steak. Will yield 7-9 steaks at 3/4" thick.
All steak
All Steak, save Tri-Tip
No-Grind It all
Additional Instructions for Sirloin
Rib-This cut is the primal that you get rib eye steaks, Prime Rib Roast, and Bone-In Rib Steaks from. You can choose a Prime Rib Roast but it will cut down on the steaks you will get back.
All Rib Eye Steak
All Bone-In Rib Steak
Whole Prime Rib Roast-No Steak
3-4 lb Prime Rib Roast and the rest rib eye steal
5-6lb Prime Roast and the rest rib eye steak
Other-Add additional instructions in text box below
Additional instructions for Prime Rib Roast options
Round Steak-This primal has a lot of uses. As steak it yields 8-9 steaks, as Rump Roast there are generally 4-6.
All in Round Steak
Tenderize round steaks
All in Rump Roast
1/2 Steak 1/2 Roast
No-Grind it all
There are 4 additional Roasts off the Round-Please check those you want
Rump Roast-2
Boneless Roast
Pikes Peak Roast
Chuck-Can be Roast, Steak, or Hamburger. Typically there are 4-6 chuck roasts per half and 10-12 steaks per half
All Roast
All Steak
1/2 Roast 1/2 Steak
No-Grind it all
Short Ribs
Yes
No-Grind it
Add any additional instructions here
Brisket
Whole
cut in 1/2
No-Grind it
Shoulder-typically can be tougher. Will yield 1-2 roasts or 4-6 steaks
Steaks
Tenderize steaks
Roast
No-Grind it all
Stew Meat-Please check both the box indicating the size here and enter the # of packages below
1 lb
2 lb
# of stew meat packages-please keep in mind on a half a beef we can get up to 8-10 without sacrificing the round steak.
Shanks
Yes
No
Cube Steak-please indicate # of packages below this box
Yes
No
# of Cube Steak Packages-We can easily get 4-5 off a half, more than that will require us to use part of the round.
Dog Bones/Soup Bones
Dog Bones
Soup Bones
None
Please write any additional cutting instructions or requests you have here-if we have questions we will give you a call.
Submit
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