Beef Cut Sheet Information

Beefiness Cutting:

The Rib – At that place are seven ribs per side for this department. Nosotros can cut the Bone IN Rib Steak, the Boneless Delmonico/Ribeye Steak or Rib Roasts. TheRib Roasts can be done in one of twoways ; by the Rib or past the pound. For example, a three Rib roast is heavier in weight than a 3lbroast.  On a whole beef or one-half of a beef, we tin can do two of the three cutting options. Nevertheless, if you are quartering the beef nosotros can only do 1 of the options.

The Chuck – The chuck is the largest section on each side of any beef. It is fabricated up of the Arm and the Bract. We Practice NOT differentiate between the two when cut. For this department, nosotros can cut Steaks (os in orboneless), Roasts (bone in or debone, rolled & tied for $i.l/lb),cutting for Stew Meat, or we can Grind whatsoever portion of it for Hamburger. On a whole or half of a beef we tin can do ii of the cutting options. All the same, if you lot are quartering a beefiness we tin simply cut one of the options.

The Loin – Each side of this department can be cutting one of 2 ways for beef under thirty months of age. The Standard Cutting, which includes the Bone In steaks of T-Bones, Porterhouses and Sirloins.The Optional Cut, which includes theBoneless,cuts ofFilets, NY Strips and Sirloin Strip (top sirloin). If your beef is over 30 months of age, USDA regulations country that all slaughter facilities must remove the spinal column. When this is removed, the boneless Optional Cut is all that is available.

The Round – This section is broken downwards again into iv smaller sections: The Center Circular: this is the smallest section, which tin be done ane of three ways. As a roast, the Middle Round is a long tube shape and it is typically cut into one or 2 per side depending on the roast size chosen. Equally steaks, the Middle Round will be a round medallion size cutting.  This section can also be footing upwardly to add to the Hamburger. The Top Round: This we can cut one of four means: Roasts, Steaks, London Broil (approximately 2" thick and/or 2lbs a piece), or information technology tin be ground upwards to add together to the Hamburger. The Bottom Round:We would recommendthis section cutting 1 of three ways:  Roasts, Cube Steak (for an added charge of $ane.50/lb on what has been run through the tenderizer), or footing up to add to the Hamburger. The Sirloin Tip:  This section tin can be cut i of three ways as well: Roasts, Steaks, or footing up to add together to the Hamburger.

The Miscellaneous Items:  These items can either be kept equally they are specified in the descriptions below or ground up to add with the Hamburger.Keep in mind that bychoosing whatsoever of these, you will not lose anything from whatever of the higher up sections. The Flank Steak: a thin steak from either side of the groin area. The Brusque Ribs: fromthe plate of the bruteand are cutting in 1" wide to 3" long. Sew Meat (typically 1lb packs): this comes from the whole animal.   They are nice meaty sized chucks that are besides expert to add together in with the hamburger. The Brisket: this piece of meat comes from the chest area and is wonderful to put in a smokehouse for a nice long slow melt. Soup Basic: our version of soup bones is all 4 shanks starting at the top cutting about 1" thick slices down to the cease. The upper portion slices have more meat compared to the lower portion. We can also remove all the meat and save the bones equally "basic". That would just accept to be specified at the bottom of the sheet in special instructions.

Special Instructions: In the section nosotros need for you to specify anything they you are looking for that is not covered by the cut sheet. Nosotros do will brand Hamburger Patties for $.75/lb in 3 different sizes 1/4lb, one/3lb & i/2lb in either 1lb packs or 2lb packs.