Before you start
Have your processor’s current cut sheet in front of you. Confirm whether you bought a quarter, half, or whole beef, when instructions are due, and who to call about an unfamiliar option. A quarter may be a mixed share or a particular portion of the animal; ask what choices are available for yours.
Think about a normal week in your kitchen. How many people do you cook for? Do you use roasts regularly? Would a larger package of ground beef mean leftovers, or would it save opening two packages? Those answers are more useful than choosing every cut that sounds appealing.
The everyday choices
| Choice | What you’re deciding | What to ask |
|---|---|---|
| Steak thickness | How thick the processor cuts each steak. | Which thicknesses are available, and can they vary by cut? |
| Steaks per package | How many you thaw at once. | Can the shop package for your household size? |
| Roast size | Your preferred size for retained roasts. | Is that a target weight or an exact size? |
| Keep or grind | Whether a listed cut stays whole or goes into ground beef. | Which cuts can be ground, and which are already allocated? |
| Ground beef packages | The package weight you want. | Are patties available, and do they cost extra? |
| Bones and extras | Whether you want available bones, fat, or organ meats. | Are they included in your share and must you request them? |
Choose within the processor’s options. A request for extra steaks does not create extra steak meat, and a preferred package size may be approximate. Put unusual requests in a question to the processor before finalizing the form.
Why the loin question is often either/or
T-bone and porterhouse steaks include strip and tenderloin meat on the bone. Boneless New York strips and filet are another way to cut that area. You cannot receive both versions from the same piece. Some processors can divide a larger share between styles; get their agreement before choosing a mix. The Beef Checkoff’s loin cut guide shows how these cuts relate.
“For my share, can I choose strips and filet instead of bone-in loin steaks, and does that change any other selection?”
Before you sign
- Check the customer, farm, processor, and share details.
- Review thickness, package sizes, and any keep-or-grind choices.
- Confirm optional charges and who collects them.
- Resolve conflicting choices and unanswered questions.
- Keep the final copy and check the deadline for changes.
Your cutting instructions describe preferences; they are not a promise of exact cut counts or packaged weight. For the weight distinction, read hanging weight vs packaged weight.
Want to see the decisions together? Try the sample digital cut sheet. It uses fictional information, so you can explore the choices before working on a real order.
Put it to work
Your processor’s sheet. Your farm’s store.
Bulk Beef connects deposits, digital cutting instructions, hanging weight, and balance invoices in WooCommerce. The guided pilot includes setup for one farm and one processor. US$99 once, with a 30-day refund window.
See the guided pilot Try the demo first