Are you looking to purchase beef in bulk but feeling overwhelmed by the process of filling out a cut sheet?
Don’t worry, you’re not alone! Many people are not familiar with the different options and terminology when it comes to beef processing and packaging.
However, with a little guidance, you can customize your order to fit your preferences and needs.
In this article, we will break down the steps to filling out a beef cut sheet, so you can confidently place your order and enjoy delicious, high-quality beef.
So, let’s get started!
How To Fill Out Beef Cut Sheet?
Step 1: Fill Out Your Contact Information
The first step in filling out a beef cut sheet is to provide your contact information. This includes your name, address, phone number, and email address. Make sure to double-check your information for accuracy.
Step 2: Select Your Steak Thickness
Next, you’ll need to decide on the thickness of your steaks. This is a matter of personal preference, but if you’re unsure, a good starting point is 1 inch. Keep in mind that the thicker your steaks are, the fewer you will have, and vice versa.
Step 3: Determine Your Roast Weight
When it comes to roast weight, a good rule of thumb is 3/4lb-1lb of meat per adult. This will ensure that you have enough meat for everyone without overdoing it. Of course, you can adjust this based on your specific needs.
Step 4: Choose Your Ground Beef Weight
Your ground beef weight is entirely up to you. You can select the weight of your ground beef packs based on your preferences. Keep in mind that our cattle typically yield a 90/10 ground beef lean to fat ratio.
Step 5: Decide on Your “Grind” Selection
The “Grind” selection on the cut sheet refers to which sections of the animal will go into your bulk ground beef pile and be ground together. If you choose not to “Grind” any section on the cut sheet, you will receive approximately 40lbs of ground beef from the trimmings.
If you prefer specific cuts for your ground beef, such as Ground Chuck, Ground Sirloin, or Ground Round, make sure to select those options on the cut sheet.
Step 6: Customize Your Order
Finally, feel free to customize your order based on your preferences and needs. Our “House Special” Cut Sheet includes a wide variety of popular beef cuts to choose from.
If you’re unsure about any of the options or terminology, don’t hesitate to ask for guidance from our team. We’re here to help make the process as smooth and enjoyable as possible.
Understanding The Beef Cut Sheet
The beef cut sheet can be overwhelming if you’re not familiar with the different cuts of meat. Understanding the different cuts and their characteristics can help you make informed decisions when filling out your beef cut sheet.
The Chuck or front shoulder is typically ground into hamburger, but if you prefer pot roasts for slow cooking, a chuck roast can be very flavorful. The Rib area yields excellent quality meat with good marbling, and you can have the Rib cut into Rib Steaks or Standing Rib Roasts. The Loin consists of the Short Loin and Tenderloin, which are generally thought of as the best cuts on the beef. From the Loin, you can get T-bone steak, Porterhouse, NY strips, and Filet Mignon. The Sirloin is a very flavorful part of the beef, and the Top Sirloin is usually the most tender. The Round offers many options, including Eye of the Round roast, Top Round roasts or London Broil, and Bottom Round roasts for slow cooking pot roasts or ground into hamburger.
When filling out your beef cut sheet, make sure to specify the ideal size for your roasts and steaks. You can also choose between bone-in and boneless ribeye. If you forget to specify anything on your cut sheet, it will be cut using the standard cuts sheet.
Beef cut posters are an effective tool to learn more about the various cuts of beef, where they come from on the carcass, and the recommended cooking method for each cut. Don’t hesitate to ask for guidance from our team if you’re unsure about any of the options or terminology on your beef cut sheet. We’re here to help make the process as smooth and enjoyable as possible.
Choosing Your Cuts Of Beef
When it comes to choosing your cuts of beef, it’s essential to know the different options available and their profiles. The eight cuts of beef available on a cow are loin, brisket, chuck, shank, round, short plate, flank, and ribs. These cuts have their unique characteristics and are suitable for various cooking methods.
For example, meat from the chuck primal cut is from the cow’s shoulder and is a tougher cut of beef. However, it’s also a very flavorful cut and can be cut in various ways to provide different options. Some types of cuts you’ll see for chuck are ground chuck (hamburger), flat-iron steak, chuck short ribs, shoulder tender medallions, chuck pot roast, blade roast, boneless chuck short ribs, stew meat, country style ribs, and top blade steak.
If you’re looking for a cut that is ideal for marinades, try beef tri-tip. This triangular cut comes from the bottom sirloin and has a loose and fibrous texture that makes it perfect for marinades. If you’re experimenting with a rub, go for skirt or flank steak. These thin cuts cook quickly and are best when seared on the outside. Skirt and flank steak are served thinly sliced against the grain for the tenderest bite.
If you’re on a budget but still want a flavorful option, go with beef sirloin or chicken wings. Sirloin delivers rich flavor but is quite lean and can dry out when overcooked. Chicken wings are an inexpensive yet tasty cut that comes with as much flavorful bone and sinew as they do meat.
For those who want to indulge in a more flavorful option without worrying about the price tag, pork or beef ribs are the way to go. Meat on the bone is known for being more flavorful, and pork and beef ribs only prove that to be true. This grilled classic requires a cooking method that isn’t rushed, as the longer the ribs can cook, the deeper and richer the flavor can get.
Finally, if you’re looking for something truly special and don’t mind spending some extra cash, treat yourself to porterhouse steak. Two cuts of beef — NY strip and filet mignon — are separated by a juicy bone on this steak. Meat shrinks as it cooks, which may result in a protruding bone on a porterhouse; this is less than ideal when pan-searing a steak but perfect when cooking on a grill over direct heat.
Selecting Your Processing Options
Now that you’ve filled out the basic information on your beef cut sheet, it’s time to select your processing options. This can be a bit overwhelming if you’re not familiar with the different options available, but don’t worry, we’re here to help.
First, you’ll need to decide whether you want your beef to be dry-aged or wet-aged. Dry-aging is a traditional method of aging beef where the meat is hung in a temperature and humidity-controlled environment for several weeks. This process allows the natural enzymes in the meat to break down the muscle fibers, resulting in a more tender and flavorful beef. Wet-aging, on the other hand, involves vacuum-sealing the beef and aging it in its own juices for a shorter period of time.
Next, you’ll need to choose how you want your beef to be cut and packaged. Some popular options include:
– Steak thickness: As mentioned earlier, you’ll need to decide on the thickness of your steaks. You can choose from a range of thicknesses depending on your preferences.
– Roast size: You’ll also need to decide on the size of your roasts. Do you want a large roast for a special occasion or smaller ones for everyday meals?
– Ground beef packaging: You can choose how many pounds of ground beef you want per package and whether you want it in bulk or divided into smaller portions.
– Specialty cuts: If you have specific cuts in mind, such as ribeye or filet mignon, make sure to select those options on the cut sheet.
Finally, you’ll need to decide how you want your beef to be labeled. This includes things like the cut name, weight, and date packaged. You can also choose whether you want your beef to be vacuum-sealed or wrapped in butcher paper.
Remember, if you’re unsure about any of these options or terminology, don’t hesitate to ask for guidance from your farmer or butcher. They can help guide you through the process and ensure that you get the cuts of beef that are right for you.
Special Instructions And Additional Requests
If you have any special instructions or additional requests, make sure to include them on the cut sheet. For example, if you prefer more roasts than steaks or vice versa, let us know. We can also accommodate requests for specific cuts or preparations, such as bone-in or boneless, or trimmed or untrimmed.
Additionally, if you have any dietary restrictions or preferences, such as a preference for grass-fed beef, please let us know. We can work with you to ensure that your order meets your needs and preferences.
Finally, if you have any questions or concerns about the ordering process or the cuts of beef available, don’t hesitate to reach out to us. We’re here to help make the process as easy and enjoyable as possible.
Submitting Your Beef Cut Sheet And Placing Your Order
Once you have filled out your beef cut sheet with all of your preferences and customizations, it’s time to submit it and place your order.
To submit your cut sheet, open the Word file provided and check the boxes throughout the order form. Make sure to double-check all of your selections and information for accuracy before submitting.
Once you have submitted your cut sheet, our team will review it and follow up with you to confirm your order and discuss any additional details or questions you may have.
It’s important to note that if your cut sheet is not submitted in time, we will cut it using the standard cuts sheet. So, make sure to submit your cut sheet in a timely manner to ensure that you receive the exact cuts and customization that you want.
Additionally, it’s important to plan for storage accordingly. As a general guideline, one cubic foot of freezer space allows you to store between 35 and 40 pounds of packaged meat. We do not recommend purchasing larger shares of beef if you do not own a standalone freezer.
Finally, pricing for larger shares (whole, half, and quarter) includes processing fees for the most popular option. Freight shipping outside of Nebraska/Colorado will incur additional costs. Beef is priced at $3.75/lb hanging weight, processing is $1.00-1.30/lb hanging weight depending on the butcher and how you choose to have your order processed. Make sure to factor in these costs when placing your order.
Receiving And Enjoying Your High-Quality Beef
Once you’ve filled out your beef cut sheet and placed your order, it’s time to prepare for the arrival of your high-quality beef. Here are some tips for receiving and enjoying your order:
1. Make sure you have enough freezer space: A quarter, half, or whole animal will require a significant amount of freezer space. Make sure you have enough room to store all of the meat before it arrives.
2. Be prepared for delivery: Depending on your farmer or butcher, your meat may be delivered fresh or frozen. Make sure you’re home to receive the delivery and have a plan for storing the meat if it arrives frozen.
3. Thaw the meat properly: If your meat arrives frozen, it’s important to thaw it properly before cooking. The best way to do this is to transfer the meat from the freezer to the refrigerator and allow it to thaw slowly over several days.
4. Try new cuts: One of the benefits of buying in bulk is that you can customize your order and try new cuts of meat that you may not have tried before. Don’t be afraid to experiment with new recipes and cooking techniques.
5. Store the meat properly: Proper storage is key to maintaining the quality of your beef. Store the meat in airtight containers or freezer bags and label them with the cut and date. Make sure to use the oldest meat first and avoid refreezing thawed meat.
By following these tips, you can ensure that you receive and enjoy your high-quality beef order to its fullest potential.