WagonRides.com :: Beef Cutting Form & Instructions

Beef Cutting Form & Instructions
Larry at Hammer's Farm will e-mail you with the hanging weight of your beef, the date it was delivered to the butcher, and the amount due to Hammer's Farm. Your beef is scheduled to be aged for 14 days from the delivery date. After payment is received you will receive a link to open the “Cutting Instructions”page. It is imperative that you “submit” your cutting instructions to the butcher no later than 10 days from the delivery date. Please experiment with this sample form to view the options, think about any comments you would like to send to the butcher and determine the size/thickness of various cuts. Then when you “submit” it later you won’t be rushed. Thanks!
CONTACT INFORMATION
First Name
Last Name
Address 1
Address 2
City
State
Zip Code
Telephone_number
Email
Amount You're Getting
Name of person delivering the animal
ROASTS
If you want only the best cuts of roasts, please let us know in the Comments Section at the bottom of this form. We also offer to "square cut" the Chuck and Arm roasts which makes it easier to fit these two cuts into slow cookers. If you choose only the best cuts or square cut, the rest of the roasts or trimmed meat will be made into ground beef.
Chuck Roast (click above for more info)	Chuck Roast Comments
Arm Roast (click above for more info)	Arm Roast Comments
Pikes Peak Roast (click above for more info)	Pikes Peak Roast Comments
Rump Roast (click above for more info)	Rump Roast Comments
STEAKS
Our standard cuts of steaks include Rib/Ribeye Steak, Porterhouse T-Bone Steak, and Round Steak. If you request the Tenderloin or Filets you will not have T-Bone Steaks nor Porterhouse as they come from the same area on the beef. However, you will have strip steaks - either KC Strip with the bone in or NY Strip with the bone out.
Rib Steak (click above for more info)	3 rib roast & remainder to Rib Steak 3 rib roast & 4 rib roast 5 rib roast & remainder to Rib Steak 6 rib roast & remainder to Rib Steak 7 rib roast 3 rib roast & remainder to Prime Rib 4 rib roast & remainder to Prime Rib 5 rib roast & remainder to Prime Rib 6 rib roast a & remainder to Prime Rib all Prime Rib all Rib Steaks Rib Steak Comments
Rib Steak / Prime Rib thickness
How many Rib Steaks/Prime Rib per package?
Sirloin Steaks (click above for more info) PLEASE NOTE: Some selections in this section are mutually exclusive. If you choose to have the Tenderloin/Filet, then you cannot chose a T-Bone or Porterhouse but you still have your choice in Strip Steaks. If you choose T-Bones then you cannot get Porterhouse, Tenderloin/Filets or Strips. These choices are different ways of cutting the same portion of the steer. The amount of meat you receive is the same, it is just cut to your specifications.	Tenderloin in one piece Filet mignon sliced 3/4" thick Filet mignon sliced 1" thick Filet mignon sliced 1 1/2" thick Filet mignon sliced 1 3/4" thick T-Bone Steaks 3/4" thick T-Bone Steaks 1" thick T-Bone Steaks 1 1/4" thick T-Bone Steaks 1 1/2" thick Porterhouse Steaks 3/4" thick Porterhouse Steaks 1" thick Porterhouse Steaks 1 1/4" thick Porterhouse Steaks 1 1/2" thick Strip Steaks 3/4" thick Strip Steaks 1" thick Strip Steaks 1 1/4" thick Strip Steaks 1 1/2" thick Sirloin Steaks Comments
How many Sirloin steaks per package?	Filet mignon one per package Filet mignon two per package T-bone one per package T-bone two per package Porterhouse one per package Porterhouse two per package Strip Steaks one per package Strip Steaks two per package
Round Steaks (click above for more info)	Round Steak - not tenderized Round Steak - Tenderized (small added charge) Round Roast 2-3 lbs Round Roast 3-4 lbs Round Roast 4-5 lbs Round Roast 5-6 lbs Cube Steaks Tenderized (small added charge) None, put into Ground Beef Round Steaks Comments
Round/Cube Steak Thickness
How many Round/Cube steaks per package?
Brisket (click above for more info)	1 Brisket per package Cut in half, 1 per package None (put into ground beef) Brisket Comments
GROUND BEEF
Ground Beef (% of meat vs Fat) (click above for more info)	Very very lean (95-5) Very lean (90-10) Lean (85-15) Regular (80-20) Ground Beef Comments
Ground Beef: form and package size	Bulk package in 1 lb tube Bulk package in 1 1/2 lbs tube Bulk package in 2 lb tube 1/4 lb patty in 5 lb box 1/4 lb patty in 15 lb box 1/3 lb patty in 5 lb box 1/3 lb patty in 15 lb box
Soup Bones	Soup Bones Comments
Stew Meat (click above for more info)	Stew meat, lean portions, in 1 lb package Stew meat, lean portions, in 2 lb package Grind lean portions into Ground Beef Stew Meat Comments
Hanger Steak (click above for more info)	Yes I want the Hanger Steak No, grind to ground beef Hanger Steak Comments
Flank Steak (click above for more info)	I want the Flank Steak No, grind to ground beef Flank Steak Comments
Offals (click above for more info)	I do not want the Liver Liver sliced 1/4 inch thick in 1 lb package Liver sliced 1/2 inch thick in 1 lb package Liver not sliced 1 lb package Liver not sliced 2 lb package Yes, I want the Heart Yes, I want the Tongue Do not save offals I want dog bones in small packages Offals Comments
All Comments
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