When purchasing a whole or half cow from a rancher or butcher, one of the most important documents is the beef cut sheet. This detailed form specifies how you want your cow to be broken down into cuts of beef. For first-timers, beef cut sheets can seem complex and confusing. This guide will demystify the process of filling out a cut sheet to ensure you get exactly the cuts your family desires.
Purpose of the Beef Cut Sheet
The primary functions of the beef cut sheet are
- Provide processing instructions to the butcher.
- Allow customization of cuts to suit personal preferences.
- Outline specific packaging requests like quantities per pack.
- Communicate special instructions like save bones for soup stock.
- Give contact info and specify delivery details if applicable.
Without a completed cut sheet, the butcher will divide the beef into standard cuts based on their preferences, which may not fulfill your needs The cut sheet gives you control over the end result
Getting Started
Before filling in your ideal cuts the cut sheet will ask for some preliminary information
-
Contact details – Name, address, phone and email so the butcher can reach you with questions.
-
Beef quantity – Specify whether you are purchasing a whole cow or half cow. The butcher will process accordingly.
-
Date – Date you will deliver the beef to be processed. Allows the butcher to schedule.
Providing this info up front ensures efficient communication and delivery of your custom-cut beef order.
Meat Cut Selections
This main section is where you specify the types, quantities and thicknesses of cuts you want:
Steaks
-
Thickness – Choose typical steak thicknesses like 1 inch or 1.5 inches based on preference. Decide whether you want uniform or varied thicknesses.
-
Cuts – Select from popular steak options like ribeye, strip, tenderloin, sirloin. Include leaner round or flank cuts for variety.
-
Portion sizes – Request steak counts and weights per pack to meet your family’s needs. Avoid large packs that require constant re-freezing.
Roasts
-
Size – Choose roast sizes ranging from 3-5 pounds typically. Bigger roasts may not fit in your oven.
-
Cuts – Common roasting cuts include chuck, rib, loin, round, brisket, plate.
-
Number – Estimate how many total roasts desired to determine quantities of each type.
Ground Beef
-
Lean/fat ratio – Select 75/25, 80/20 or 85/15 fat ratios depending on fat preferences. Fattier mixes add flavor and juiciness.
-
Package size – 1-2 pounds packages are easy to thaw and use before spoiling. Bigger packs mean repackaging.
-
Total quantity – Estimate weekly ground beef usage to determine total pounds needed.
Other Cuts
-
Short ribs -Great for braising. Request 2-4 bone sections.
-
Soup bones – Ask for marrow and knuckle bones to flavor soups and stocks.
-
Organs – Liver, tongue, heart and kidneys offer nutritional variety.
Packaging and Labeling
You can provide special instructions related to packaging:
-
Butcher paper – Keeps beef exposed to air versus plastic wrap. Specify if desired.
-
Custom labeling – Provide specific label names you want like “Jim’s Brisket Pack”.
-
Freezer materials – Request butcher provide necessary freezer paper, bags and tape.
-
Dating – Ask that packaging be marked with cut date for tracking.
Clear communication on wrapping and labeling the cuts eliminates guesswork.
Submitting the Cut Sheet
After completing the cut sheet with your preferences, submit it well in advance of delivery with enough lead time for the butcher to source inventory and schedule processing. Be available by phone or email in case the butcher has questions on your specifications. With a completed beef cut sheet, you can relax knowing you will receive exactly the cuts your family desires.
WHAT TO EXPECT WHEN BUYING BEEF FROM A LOCAL RANCHER
-
YOU WILL PROBABLY PAY A DEPOSIT TO RESERVE YOUR BEEF
- The Rancher will set up a time with the Processor for the harvest date.
- You will fill out a beef cut sheet for your custom beef order about one month before harvest. It is important to ask for a current cut sheet so you can see if the prices have changed. You will be helped through this process by the processor or the runner. Watch our video to learn how to fill out a cut sheet.
- You can send cut sheets directly to the processor, or your rancher may want to send your cut sheet with the animal on harvest day. Some rankers, on the other hand, will want you to meet them at the processor on harvest day to go over the cut sheet and hand it in directly.
- HARVEST DAY. The processor will call the ranger the same day or soon after and give them the hanging weight. THE RANCHER WILL PROBABLY INVOICE YOU SOON AFTERWARDS. Now that you know the real hanging weight, you can get a better idea of the yield and cost.
- The animal will be delivered by the rancicher, and then you will be the processor’s client. You and the processor will be the only ones who can talk to each other. Most likely, they’ll ask all of their questions of you instead of the judge.
- The butcher will age, cut, and package your beef at this point. The length of time will depend on how long you asked for your beef to be aged. Most processors will let the food dry out for up to 14 days, which is part of the price. They will charge a fee per pound of cast iron weight after 14 days. THIS PROCESS IS USUALLY FROM 1-3 WEEKS.
- YOUR BEEF IS NOW READY FOR PICK-UP. It’s more likely that the processor will call you, the client, instead of the runner. When the processor rings, it’s a good idea to quickly set up a time to pick up your beef. MAKE SURE YOU KNOW THE HOURS THEY OFFER MEAT PICK-UP.
- It’s time to pick up the cattle! The rancher may show up on this day, so now is a good time to pay her. Don’t forget that you’ll pay the processor directly when you pick up the documents. *CHECK WITH YOUR RANCHER’S TERMS FOR PAYMENT. Sometimes you have to pay the full amount before you can pick up your beef. If it’s going to be warm or you have a long drive, it’s a good idea to bring blankets to keep the boxes warm. YOU MIGHT TAKE A COOLER JUST IN CASE.
- We should talk about freezers. I suggest chest freezers because I’ve heard too many stories about the door being left open on an upright and all the beef going bad. If this happens to you, it will be very sad. In Part 2 of this series, you learned how to figure out how much beef you will be taking home. To make sure you have enough freezer space, it’s very important to have an estimate. Most ranchers will give you an animal’s target weight so you can make a guess. FOR EXAMPLE, THE RANCHER TOLD YOU THEY SELL 2,000 LB. ANIMALS AND ANOTHER RANCHER SELLS 600 LB. ANIMALS. THESE ARE DRASTICALLY DIFFERENT. With the math you learned in Part 2, you can get a sense of how much freezer space you will need. After harvest day, you’ll know the real hanging weight and can make your guess more accurate before you pick up your beef. WE RECOMMEND 30 LB. OF BEEF TO EACH CUBIC FOOT OF FREEZER SPACE. Of course, this is just a guess and could be very different! Freezers come with a lot of different features, like alarms, drawers, and dividers, so choose the best one for your budget. BEEF IS AN INVESTMENT AND FOOD SECURITY FOR YOUR FAMILY!.
NOW THAT YOU HAVE DECIDED TO BUY A HALF OR WHOLE BEEF YOU WILL WANT TO KNOW WHAT TO EXPECT IN THE PROCESS. HERE IS THE STEP-BY-STEP PROCESS AND HOW TO FILL OUT A BEEF CUT SHEET.
It might be hard to figure out how to buy a half or whole beef at first, but after a year, you’ll be a pro. Ranchers in your area will give you a beef cut sheet to give to the processor so they know how you want the beef cut and packed when you buy it. Having healthy beef that was raised without hurting animals in your freezer will give you peace of mind and food security. It is so convenient and cost-effective not to have to buy beef at the grocery store.
How To: Beef Cut Sheet
FAQ
What is a cut sheet in meat?
What cuts should I get from half a cow?
How much ground beef do you get from a cut sheet?
Our cattle typically yield a 90/10 ground beef lean to fat ratio. If you do not select to “Grind” any section on the cut sheet, you will receive approximately 40lbs of ground beef from the trimmings. 25 pounds maximum. Select your preferred patty size and how many pounds total you would like in patties.
What is a ground beef cut sheet?
Your ground beef consists of any trimmings and any section you choose to “Grind”. The “Grind” selection in each section of your cut sheet means that the meat from that section goes into your bulk ground beef pile and is ground together. Our cattle typically yield a 90/10 to 80/20 ground beef lean to fat ratio.
How do I choose a beef cut?
Typically, though, when you buy a quarter, half or whole beef you choose which cuts you want. But don’t worry, your processor will have a basic cut sheet for you to follow along for your order. You can request other cuts, but the beef cut order form can be a helpful guide for basic beef cut recommendations.
How do I buy wholesale local beef?
One of the best parts to buying wholesale local beef, other than having a full freezer, is placing your beef cut sheet instructions! When you purchase a quarter, half or whole beef from your local cattle farmer, you get to customize how you want your beef cut and packaged.