For your customers
How to fill out a beef cut sheet
Understand beef cut-sheet choices: steak thickness, roast size, ground beef, loin choices, and the questions to ask your processor before signing.
The Bulk Beef field notes
From the first question
to the final invoice.
Practical guides for farms selling quarter, half, and whole beef. Share the cut-sheet explainer with a customer, prepare your processor’s template, or check a balance before you send it.
For farms & processors
Beef cut sheet template checklist
Use this beef cut sheet template checklist to collect processor details, cutting choices, packaging, charges, and approval before creating your digital form.
For farms
Selling bulk beef with WooCommerce
A practical WooCommerce workflow for quarter, half, and whole beef: deposit products, processor cut sheets, hanging weight, and final balance invoices.
For farms
Beef deposits and final balances
Explain your quarter or half beef deposit, estimated total, processing charges, and final balance before customers reserve. Includes a worked invoice example.
For farms & customers
Hanging weight vs packaged weight
Explain live weight, hanging weight, and packaged beef weight to your customers. Learn which number belongs on a hanging-weight invoice and why yields vary.
Free tool
Hanging weight balance calculator
Free beef hanging-weight calculator: multiply your share’s weight by the price per lb or kg, add fixed charges, and subtract the paid deposit. No signup required.
Already have Bulk Beef? Start with the installation guide. Want to see the customer’s side? Try a cut sheet.