If you want I can email you a cut sheet that you can fill in. email@example.com Send email with farmers name in subject line.
Closed for pick ups at lunch 11:30-12:30
Please be ready to pick up your meat when called Monday - Friday.
If you ordered a quarter please read this. If you ordered a half or whole, skip this paragraph: If you ordered a 1/4, you will receive what is commonly called a "split 1/2 or mixed 1/4". Because, the cuts of meat in the front half differs dramatically from the back half, we evenly divide the cuts between the two to make it a fair offering with the same cuts.
_______________________________________________________________________ Sorry the sheets are not up at this time: Please copy & past this or email for the form.
1/4___, 1/2____, whole_____, Inspection stamp Yes/ No, Yes if day care, store, restaurant or Farm market If getting a 1/4 we may adjust your order to match the other 1/4. They need to be cut the same. Steak thickness: 3/4 , 1", 1.25 (most go 1" Rib eye, T-Bone, Sirloin) Steak per package _________ 1-steak per pack is extra charge $24 per half or $12 per 1/4 What size of roast 2.5-3.5, 4 #, 5# - ( 2.5-3.5 is standard size as they will vary) Burger 1#____ or 1.3#_____ Sorry we are not making patties at this time. Chuck roast_______ OR Chuck steak________ choose 1 & both quarters must be the same (standard is roast Arm roast yes / no Boneless roast yes/ no ( 2 round tip, 1 rump, 1 sirloin tip per 1/2 beef Short Ribs yes / no Soup bones yes / no we use meaty neck & shanks Rounds: 1 choice for a- d a-Whole_____ b-Cut in 1/2 & 1 per package_____ c-Ground for burger______ d-Top round steak & cube steaks______ Suet for birds ____ grain fed fat beef only - most grass fed beef do not have kidney fat Heart____, tongue____, liver_____, ox-tail_____. We need to know on these before the butcher day or we don't keep.
If you are getting a 1/2 or whole beef you may choose from these options: Brisket______ or cut into stew______ Flank steak yes /no skirt steak yes/ no
________________________________________________________________________________________ Pork orders We are no longer smoking bacon & hams under inspections for wholesale customers. Packages read not for sale!
PORK CUTTING ORDER Customer Name:_______________________________________________________ Address:_____________________________________City_______________St_________ Zip________ Phone:_______________H, _______________cell, __________________email_________________
Farmer's Name:_____________________________ Phone________________H,
__________________cell Address__________________________________ City ______________ St______ Zip________ County ________ ( email____________________optional )
How much are you getting? ½ Hog_______, Whole hog_____ Inspection Stamp Yes / No
How thick - ( Regular ¾”), Thick 1” , How many in a package 2, 4, 6, _____ (even # are best for seal) Sirloin chops_______ , sirloin roast _______ choose only one. How large of a roast 2lb, 3lb, Spare ribs packed 2 or 4 in package Fresh Picnic roast Yes / NO 2-3 roast per 1/2) or 1- SMOKED picnic ham ____ Fresh hocks ______ or Smoked hocks _____ or grind_____ Choose only one per each ½ of hog. Whole hog you may choose 2 options Boston butt roast____ , pork steaks____, country style ribs______ or Cottage Bacon _____ there is only one cottage bacon per ½ hog Smoking $1.25 lb ham & bacon Bacon (smoked)_______, Or side pork (fresh not smoked)_______, Only one choice per ½ hog Will be sliced & vac packed in aprox 1lb packages (slicing $5.50 a slab) over 10lb $.55lb Boneless Smoked Ham ______ or Bone IN smoked Ham ______ or Fresh ham (not smoked) Do you want fresh ham hocks Yes / N0 Choose one only below: Fresh roast__________ or Fresh steaks________ Cut in ¼’s _____ Cut in ½ _____ Whole ham______
Heart , liver , tongue Yes / No .50lb wrapping (not on hang weight
Lard chunks-N/C ______ or Ground lard _______15-20lb bags. $ .20lb
Only one choice per ½ hog & only one flavor per ½ a hog. (Avg 100# 1/2 will have 7-10 lbs of ground) ________ Plain ground pork in 1lb chubs $0.20lb grinding ________ Sausage 1 lb chubs - mild breakfast, mild Italian, hot Italian or Maple $0.75lb _______ Links -breakfast - 10 per package $2.99lb we may substitute plain ground pork if we run out of sausage seasoning or write 2nd choice here________. Other Items: _____ Smoked pork chops $1.25 lb includes smoking & vacuum packaging 2 per pack, whole loins only
Pork is cut the next day after butchering. Please bring cut instructions with your animals on butcher day.
March 2014 Beef slaughter $50.00 whole. Beef are aged 7-10 days depending on fat cover & how many we have on the line. The smaller the beef the less time it will hang. Young grass fed are aged 5-9 days Aging 14 days add $50.00 per head. Processing white wrap $.48lb cut, wrap freeze & boxes ,( grinding & packaging burger $.20lb. Labeled with net weights $.35lb) Vacuum pack is $1.00 lb based on hang wt ( if one 1/4 is vac packed the other 1/4 must be vac packed
Hogs slaughter $30.00 We are no longer smoking bacon & hams under inspection for wholesale customers. They will say NOT FOR SALE! White wrap is $0.50lb prcoessing cut, wrap, freeze &. Smoking $1.25lb, slicing bacon/side pork $5.50 slab or $.55lb over 10lbs. Ground pork $.20 lb , sausage $.75lb Lamb & Goats $125.00 each flat fee. Prices subject to change. Please email your cutting instructions to firstname.lastname@example.org