Beef Cutting Sheet Download Cutting Instructions LinkedInThis field is for validation purposes and should be left unchanged.Beef No.Kill DateCut Quarter Half Whole Name(Required) First Last Phone(Required)Email(Required) Address(Required) Street Address City State / Province / Region ZIP / Postal Code SteaksCheck mark your choicesRibeye Steak or Prime Rib Roast Ribeye Steak 3/4 in. thickness Ribeye Steak 1 in. thickness Prime Rib Roast - 3 - Rib Prime Rib Roast - 6 - Rib Ribeye Steak or Prime Rib Roast Bone In Boneless (extra charge) Per pkg.Ribeye Steak or Prime Rib RoastT-Bone Or New York & Tenderloin T-Bone 3/4 in. thickness T-Bone 1 in. thickness New York & Tenderloin New York & Tenderloin size options will appear after selectingNew York Bone-In or Boneless New York Bone-in 3/4" New York Bone-in 1" New York Boneless 3/4" New York Boneless 1" Tenderloin Tenderloin Whole Tenderloin Filet 1-1/4" Tenderloin Filet 1-1/2" Tenderloin Butterfly Per pkg.T-Bone or New York & TenderloinSirloin 3/4 in. 1 in. (Thickness)Round Tenderized Plain Half per pkg Whole per pkg Sirloin Tip Tenderized Plain Half per pkg Whole per pkg Skirt Yes No Flank Yes No RoastsCut Chuck Rump Arm English Rib Pikes Peak Roast SizeGround BeefBulk Size 1 lb pkg. 2 lb pkg. Regular or Lean Regular Lean Patties None 1/4 lb 1/3 lb 1/2 lb 10 lb minimumMisc.Misc. Soup Bones Liver Dog Bones Short Ribs Heart Stew Meats Tongue Brisket Oxtail Fat Select AllAdditional Instructions or CommentsCAPTCHAUntitled First Choice Second Choice Third Choice Untitled First Choice Second Choice Third Choice Untitled First Choice Second Choice Third Choice
