Beef Cut Sheet
Download the cut sheet and fill ot out and send to ohio.dexters@gmail.com, or fill out electronically with the software of your choice. You may also print, fill out and send a picture to 740-278-3056
The Beef Cut Sheet that I have for all the processors that I use will be sent to you via text or email. Some processors do things differently than others but they are all similar.
Burger (Ground)
Anything from below can be ground into burger, all you have to do is specify that. With hamburgers they need to know how many pounds per package. (Usually 1 or 5 pound packages). Or if you want a percentage made into patties and what lb. patties you would like, either ¼ or ½ pound.
Front Quarter
Shoulders can be cut into either roasts or shoulders steaks or half and half, for shoulder roasts they need to know how many pounds you’d like each roast to be, usually 3‐5 pounds. Although sometimes roasts are just whatever size they can come in.
Rib Roast, Ribeye Steaks, and Rib Steaks either roasts or steaks can be cut. Again they will need to know how many pounds you’d like each roast to be or thickness of the steaks.
Soup Bones can be requested for soups or stews and will be packaged just like the rest of the beef. Hind Quarter
Rump Roasts and or Round Steak can be cut from the hindquarter. Again for roasts they need the approximate size. For Round Steaks they will need to know if you want them whole or cut in half and also the thickness and if you want them tenderized or not.
Steaks
They will cut filet steaks (Filet Mignon), whole or half filet, strip steaks, sirloin, and the ribeye steaks they need to know the thickness (3/4” to 1” is standard) and how many per package. The reason they will cut these steaks and not the porterhouse and t-bone is because those are bone-in steaks and they bone the steaks out because it’s easier for their inspection process, you're still getting the same cuts just not the bone.
Brisket and flank Steak they just need to know if you want them or not, if not they will go into the ground beef.
Liver, heart, tongue, and Oxtail they just need to know if you want them.
Stew Meat, again they just need to know if you want any and how many 1‐2 lb. packages.
And the last question, would you prefer to err on the side of more ground beef or more roasts and steaks?
Now if you are ordering a ¼ beef you need to know that most processors will only cut orders to a ½ beef but separate it to a ¼, so I may need to match your cutting order up with another person who is also buying a quarter. Be advised that changes have to be made here to fit both orders. I usually err on the side of getting more ground beef in this instance because most people will be happier with getting more ground beef then more cuts.
One other word of caution, unfortunately sometimes what we order on the cut sheets is not exactly what we get when it’s all said and done. This happens for several reasons. One is because quite honestly the cutters have to go mostly by memory because they don’t take these sheets into the cutting room because of cleanliness.
Second, sometimes because of the way the animal cuts out it just makes more sense to cut things in different ways. Cutting meat is an art and it is done more with a scalpel than with a cookie cutter, no one beef is ever the same.
Finally, sometimes things just get mixed up, it’s unfortunate but sometimes it just happens, human error. We try to keep all of this to a minimum and it doesn’t happen often but it does happen. So please be a little forgiving with us and if there is a problem we’ll make it right somehow.