CUT EXACTLY THE WAY YOU LIKE IT

Custom Cutting Instructions

Find custom cutting instruction forms below. Answer a few quick questions at a time. We'll only show what's relevant to your order and every choice comes with a quick explainer if you need it.

Beef Cutting Instructions

Email *

First and Last Name *

Phone Number *

When your order is ready, how should we reach you? *

Text me Call me

Farmer's Name and Beef Slaughter Date *

What quantity of beef are you receiving? *

Whole beef 1/2 beef 1/4 beef

A 350 lb. Half Beef yields ~210 lbs. of take-home meat; a 175 lb. Quarter yields ~105 lbs. A "True Quarter" includes part of both the front and hind quarter.

How many steaks per package? *

How thick would you like your steaks cut? *

3/4 inch 1 inch (standard) 1 1/4 inch

T-Bones or New Yorks? *

T-Bones New Yorks

Rib Eye Steaks or Prime Rib Roast? *

Rib Eye Steaks Prime Rib Roast

Top Sirloin: Steaks or Roast? *

Steaks Roast

Tenderloin: Steaks or Roast? *

Steaks Roast

Flank Steak and/or Tri-Tip Roast *

On a 1/2 or Whole Beef you get both a Flank Steak and a Tri-Tip Roast. On a 1/4 Beef you get one or the other — first come, first cut, so preference is not guaranteed.

How many Pot Roasts would you like from the Chuck/Shoulder? *

Chuck not cut into Pot Roasts makes excellent Stew Meat and Ground Beef. A 1/2 Beef can have up to 10 Pot Roasts; a 1/4 Beef up to 5.

How many pounds per Pot Roast? *

Would you like Stew Meat? *

A 1/4 Beef yields ~6 lbs. of Stew Meat, a 1/2 Beef ~12 lbs., without losing Steaks or Roasts. Selecting more than that may cost you some Steaks/Roasts.

What package size would you like for your stewed meat? *

Would you like your Brisket? *

A 1/2 Beef has a full Brisket (~8 lbs.); a 1/4 Beef has half a Brisket (~4 lbs.).

Would you like your Beef Shanks? *

Yes, keep No. Put it into Ground Beef

Would you like your Skirt Steak? *

Yes, keep No. Put it into Ground Beef

There is one Skirt Steak per half beef.

Would you like to keep your Short Ribs? *

Yes. THICK Braising-Style Yes. THIN Flanken-Style No. Put into Ground Beef

Would you like Top Round cut into steaks? *

Bottom Round *

Sirloin Tip *

What size packages for your Ground Beef? *

Would you like any Dog/Soup Bones or Fat? *

Yes, I'd like my bones Yes, I'd like my fat None

Would you like any Offal? *

Heart Liver Tongue Tail None

Anything else you'd like to tell your butcher?

Pork Cutting Instructions

Email *

First and Last Name *

Phone Number *

When your order is ready, how should we reach you? *

Text me Call me

Farmer's Name and Hog Slaughter Date *

What quantity of pork are you receiving? *

Whole hog 1/2 hog

A 200 lb. Whole Hog yields ~140 lbs. of take-home meat; a 100 lb. Half Hog yields ~70 lbs.

How many chops per package? *

Bone-in or boneless chops? *

this allows you to keep the Baby Back Ribs and Pork Tenderloin whole.

How thick would you like your pork chops cut? *

3/4 inch 1 inch (standard) 1 1/4 inches

Pork Shoulder/Butt: Roasts, Steaks, or Both? *

Cure & smoke the Belly for Bacon? *

Yes, smoked bacon No, keep fresh and left whole No, keep fresh and slice

Regular or Peppered bacon?

Regular Bacon ($4.00/lb) Peppered Bacon (+$4.75/lb)

Cure & Smoke Leg for Ham or Keep Fresh for a Roast/Sausage? *

Our Hams are cured in brown sugar and house-smoked, and include a smoked Ham Hock — $2/lb. to cure, smoke and portion. A 1/2 hog yields ~18–20 lbs. of Ham.

How do you want your Ham cut?

What type of sausage would you like? *

Fresh Ground Pork has no seasoning. Breakfast is sweet-style, Italian is savory (+$2.50/lb.). Bratwurst is a mild, 1/4 lb. linked fresh sausage (+$4.00/lb.).

Would you like to keep your Bones and Fat? *

Bones Fat None

Would you like to keep the Heart or Liver? *

Heart Liver None

Anything else you'd like to tell your butcher?

Lamb, Sheep, Goat and Alpaca Cutting Instructions

Email *

First and Last Name *

Phone Number *

When your order is ready, how should we reach you? *

Text me Call me

Farmer's Name and Slaughter Date *

How Would you Like Your Rib Chops? *Here is your field description

How Many Chops per Package? *

Shoulder Roasts, Steaks, or Both? *

Leg Roast or Stew/Kabob Meat? *

Stew Meat Package Size *

Bone-in or boneless? *

Whole or Half? *

Ground Lamb *

Would you like to keep your Lamb Shanks? *

Yes, keep Lamb Shanks No, put into Ground Lamb

What offal would you like to keep? *

Heart Liver Bones Kidney None

Anything else you'd like to tell your butcher?

CUSTOM CUTTING

The Ground Market Customers

Find custom cutting instruction forms below for all Ground Market Customers.

The Ground 1/2 Beef Cutting Instructions

Email *

First and Last Name *

Phone Number *

When your order is ready, how should we reach you? *

Text me Call me

Beef Slaughter Date *

How many steaks per package? *

How thick would you like your steaks cut? *

3/4 inch 1 inch (standard) 1 1/4 inch

T-Bones or New Yorks? *

T-Bones New Yorks

Rib Eye Steaks or Prime Rib Roast? *

Rib Eye Steaks Prime Rib Roast

Top Sirloin: Steaks or Roast? *

Steaks Roast

Tenderloin: Steaks or Roast? *

Steaks Roast

Flank Steak and/or Tri-Tip Roast *

On a 1/2 or Whole Beef you get both a Flank Steak and a Tri-Tip Roast — first come, first cut, so preference is not guaranteed.

How many Pot Roasts would you like from the Chuck/Shoulder? *

Chuck not cut into Pot Roasts makes excellent Stew Meat and Ground Beef. A 1/2 Beef can have up to 10 Pot Roasts.

How many pounds per Pot Roast? *

Would you like Stew Meat? *

A 1/4 Beef yields ~6 lbs. of Stew Meat, a 1/2 Beef ~12 lbs., without losing Steaks or Roasts. Selecting more than that may cost you some Steaks/Roasts.

Would you like your Brisket? *

A 1/2 Beef has a full Brisket (~8 lbs.).

Would you like your Beef Shanks? *

Yes, keep No. Put it into Ground Beef

Would you like your Skirt Steak? *

Yes, keep No. Put it into Ground Beef

There is one Skirt Steak per half beef.

Would you like to keep your Short Ribs? *

Yes. THICK Braising-Style Yes. THIN Flanken-Style No. Put into Ground Beef

Would you like Top Round cut into steaks? *

Bottom Round *

Sirloin Tip *

What size packages for your Ground Beef? *

Would you like any Dog/Soup Bones or Fat? *

Yes, I'd like my bones Yes, I'd like my fat None

Would you like any Offal? *

Heart Liver Tongue Tail None

Anything else you'd like to tell your butcher?

The Ground Lamb Cutting Instructions

Email *

First and Last Name *

Phone Number *

When your order is ready, how should we reach you? *

Text me Call me

Lamb Slaughter Date *

How many chops per package? *

Shoulder: Roasts, Steaks, or Both? *

Leg: Roast or Stew/Kabob Meat? *

Bone-in or boneless? *

Whole or Half? *

What type of sausage would you like? *

Would you like to keep your Lamb Shanks? *

Yes, keep Lamb Shanks No, put into Ground Lamb

What offal would you like to keep? *

Heart Liver Bones Kidney None

Anything else you'd like to tell your butcher?

The Ground 1/4 Beef Cutting Instructions

Email *

First and Last Name *

Phone Number *

When your order is ready, how should we reach you? *

Text me Call me

Beef Slaughter Date *

What quantity of Beef are you receiving? *

Front Quarter: 1/4 Beef Hind Quarter: 1/4 Beef

Rib Eye Steaks or Prime Rib Roast? *

Rib Eye Steaks Prime Rib Roast

How many steaks per package? *

How thick would you like your steaks cut? *

3/4 inch 1 inch (standard) 1 1/4 inch

How many Pot Roasts would you like from the Chuck/Shoulder? *

Chuck not cut into Pot Roasts makes excellent Stew Meat and Ground Beef. A 1/4 Beef can have up to 5 pot roasts.

How many pounds per Pot Roast? *

Would you like your Brisket? *

A 1/4 Beef has half a Brisket (~4 lbs.).

Would you like your Brisket cut in half or left whole? *

Would you like your Skirt Steak? *

Yes, keep No. Put it into Ground Beef

There is one Skirt Steak per half beef.

Would you like to keep your Short Ribs? *

Yes. THICK Braising-Style Yes. THIN Flanken-Style No. Put into Ground Beef

T-Bones or New Yorks? *

T-Bones New Yorks

Top Sirloin: Steaks or Roast? *

Steaks Roast

Tenderloin: Steaks or Roast? *

Steaks Roast

How many steaks per package? *

How thick would you like your steaks cut? *

3/4 inch 1 inch (standard) 1 1/4 inch

Flank Steak *

On a 1/4 Beef you get one or the other — first come, first cut, so preference is not guaranteed.

Tri-Tip Roast *

Top Round steak *

Instead of Top Round Steaks *

Bottom Round *

Sirloin Tip *

Would you like your Beef Shanks? *

Yes, keep No. Put it into Ground Beef

Would you like Stew Meat? *

A 1/4 Beef yields ~6 lbs. of Stew Meat, a 1/2 Beef ~12 lbs., without losing Steaks or Roasts. Selecting more than that may cost you some Steaks/Roasts.

How many pounds of Stew Meat per package?

A 1/4 Beef yields ~6 lbs. of Stew Meat, a 1/2 Beef ~12 lbs., without losing Steaks or Roasts. Selecting more than that may cost you some Steaks/Roasts.

What size packages for your Ground Beef? *

Would you like any Dog/Soup Bones or Fat? *

Yes, I'd like my bones Yes, I'd like my fat None

Would you like any Offal? *

Heart Liver Tongue Tail None

Anything else you'd like to tell your butcher?

CUT EXACTLY THE WAY YOU LIKE IT

Custom Cutting Instructions

Beef Cutting Instructions

Pork Cutting Instructions

Lamb, Sheep, Goat and Alpaca Cutting Instructions

CUSTOM CUTTING

The Ground Market Customers

The Ground 1/2 Beef Cutting Instructions

The Ground Lamb Cutting Instructions

The Ground 1/4 Beef Cutting Instructions

MEATS

SERVICES

BEEF UP YOUR INBOX