Beef Cut Sheet Builder
Customize your cuts before processing day.
Tell your butcher exactly how you want your beef cut.
Select your portion size, steak thickness, and preferences below. Your cut sheet updates automatically — print it or bring it to your appointment.
Portion & Thickness
How much of the animal are you purchasing?
Applied to ribeyes, strips, and other sliced steaks.
Primary Cuts
Most popular as steaks. Roast gives you a full ribeye roast.
New York strip steaks or a boneless strip roast.
Keeping T-bones joins strip and tenderloin on the bone. Saying no gives separate strip steaks and a filet.
Target weight per package for chuck, round, and other roasts.
Weight per vacuum-sealed ground beef package.
Additional Options
Marrow and knuckle bones for stock. Takes freezer space.
Kidney fat and suet for rendering. A whole beef produces a significant amount.
Keep as short rib portions or fold into ground beef.
Whole is the full packer (12–16 lbs). Split gives two smaller pieces easier to store and cook.
Pre-cut 1″ cubes from trim and chuck. Saying no adds it to ground.
Organs
Advanced Cuts
Brazilian rump cap. Often overlooked in the US — worth keeping as steak.
A California BBQ staple. Keep as steak or a small roast.
Shoulder tender cut. Well-marbled — best as steak.
Seam-cut from the chuck. Rich flavor, tender when sliced against the grain.
Flap meat from the sirloin. Similar to skirt steak — great for fajitas.
Estimated Yield
Estimates are based on a 1,200 lb live weight average. Actual yield varies by animal, breed, and processor.
Freezer Capacity Calculator
Your Beef Cut Sheet
Ready to Submit?
If you have booked a processing date with us, use the form below to submit your cut sheet. If you haven't booked yet and would like to, submit your cut sheet here first, then fill out our booking form. Your cut sheet will automatically attach to this submission.