Beef Cutting Instructions

PLEASE FILL OUT THE FORM BELOW

BEEF CUTTING INSTRUCTIONS

Please fill out the form below to let us know how you would like your beef processed within 24-48 hours of slaughter. We will call when it is completely ready for pickup. Please do not fill out the form until your ranch animal is in the shop.

Fair Animals can fill out the form as soon as you have your ear tag number when you purchase your animal at fair on Sunday.

If your only getting 1/2 make sure another form is filled out for the person you are sharing with. Only 1 cut sheet per 1/2 beef, 1/4 divides need to “AGREE” on their cuts. No divides smaller then 1/4…you are responsible for smaller divides yourself.

********25# special Linked sausages available, extra fees apply ($150-250ea. Depends on type) extra wait time is approx 6-16 weeks, you WILL be asked to pick up 2x for freezer space! During fair season the wait time could be longer. May 15-Aug 15 is fair season no linked specialty sausages will be run during these peek months, at the end of summer is when we will start processing and smoking these items again. Call the shop for quotes or questions ********916-685-5431*******

“Butcher Tips” – The best roasts are as follows (in order from best to worst)

Prime Rib Roast,

Chuck Roast,

Sirloin Tip Roast,

Cross Rib Roast,

Rump Roast

Eye Round Roast

SHORT RIBS – ”Regular cut” are 4 individual pieces of rib per package , “ Flanken cut” has all 4 off those small pieces UNCUT into a long rack of ribs, “English cut” is the entire rib area as a very large square piece of ribs

25# special linked sausages available for an extra fee ($150-$250 each depends on flavor) extra wait time approx 6-16 weeks. You “WILL” be asked to pick up 2x for freezer space reasons. During busy seasons (fair season) the wait time could even be longer than normal due to the extreme amount of fair animals. Call the shop for more information or price quotes. 916-685-5431

-We automatically give you the Tri Tip and Flank Steak

-Grinding your Short Ribs and Chuck will make your Ground Beef Fatty

New prices as of Jan 1st due to extreme price increases of plastic and other processing costs.

Tri Tip , Flank Steak, Filets, Top Sirloin always included!

Pick up all meat within 7 days of completion/phone call. Freezer fee waived for 7 day pickups

We will call when your beef is complete and ready for pickup, approx. 2-4 weeks

Kountry Meats is not liable for any meat not picked up after 7 days of completion

Name *

First

Last

Email Address *

Phone *

Address *

City *

State *

Zip Code *

Animal Source

For Fair Animals Enter Tag #

Business Name Used For Fair Purchase

Whole or Half Beef

1/4 divides available but only 1 cut sheet per 1/2 Beef

I agree & please divide my order into 1/4s

Sharing the beef? Please provide their name.

Copy Last Year's Instructions? (we only keep 1 year of records)

Yes, please

Chuck

Cross Rib Roast

Sirloin Tip Roast

Top Sirloins

Short Ribs

Soup Bones

Prime Rib / Rib Steaks

Porterhouse & T-Bones / New York's

Steak Thickness & Quantity Per Pkg (Top Sirloin, Filet, Porterhouse, T-bones)

London Broil / Top Round Steak

Rump Roast

Bottom Round Steak

Eye Round Roast

Brisket

Stew Meat

Ground Beef

Ground Beef Fat % Options

Dog Bones

Extra Options 1

Extra Options 2

If I order 25# special batches I understand on will take extra time to process and cost extra $, I understand I will be required to come pick up my meat cuts first then in approximately 6-16 weeks I will be called when the special items are completed, the time will depend on how busy we are. *

I understand

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