| Half Beef __________ | Whole Beef ________ | Front Quarter ______ | Hind Quarter _______ |
| _________ Chuck Roast _________ lbs. | Special Instructions: |
| _________ Chuck Steaks _________Thickness |
| _________ Pot Roast _________ lbs. |
| _________ Short Ribs |
| _________ Soup Bones |
| _________ Stew Beef |
| _________ Rib or _________ Delmonico Steaks ... Thickness _________ |
| _________ Prime Rib Roasts _________ lbs. |
| _________ T-Bones and/or _________ Strip Steaks ... Thickness _________ |
| _________ Porterhouse and/or _________ Strip Steaks ... Thickness _________ |
| _________ Sirloin Steaks ... Thickness _________ |
_________ Top Round Steaks and/or _________ Roast and/or _________ Cutlets Per Package _________ |
| _________ Bottom Round Roast or _________ Cube Steaks ... Per Package _________ |
| _________ Eye of Round Roast _________ lbs. and/or _________ Steaks |
| _________ Sirloin Tip Roast _________ lbs. _________ and/or Steaks |
| _________ Rump Roast _________ lbs. | Wrapping Instructions: _________ Large Steak(s) Per Pkg. _________ Small Steak(s) Per Pkg. _________ Paper Wrap _________ Vacuum Seal |
| _______ Flank Steak | _______ Stew Beef |
| _______ Suet | _______ Kidneys |
| _______ Soup Bones | _______Oxtail |
| |
| Ground Beef Bulk _________ lbs. Per Package | 1/4 | 1/2 | 3/4 | All |
| Patties _________ Per Package | 1/4 | 1/2 | 3/4 | All |
