What you need to know when calling in beef instructions :

Any cuts of meat you do not want will go towards your hamburger

·         Brisket – Y or N

·         Short Ribs – Y or N

·         Roasts  - Y or N   If yes,                                                                                      

o   All or Best only

•      Arm, Rump, and Sirloin Tip Roasts are leaner.
•      Pikes Peak Roasts are less tender.
•      Chuck Roasts are the only roasts that are bone-in. These are high quality, tender, and have an excellent taste.
  

o   Size (2 – 3 pounds or 3 – 4 pounds)

·         Round Steaks – Y or N   If yes,

o   Tenderized, Not Tenderized, or  Minute Steaks

o   If minute steaks – how many per package? (2 or more)

·         Sirloin Steaks – Y or N   If yes,

o   How thick ( ½” up to 1 ½” )

o   How many per package ( 1 or more)

·         Choose T-bones or Filet/KC strips  - Y or N  If yes,

o   (T-bones are bone in, filet/KC are boneless)

o   How thick ( ½” up to 1 ½” )

o   How many per package  (2 or more)

·         Choose Rib Steaks, or Ribeyes  If yes,

o   (Rib steaks are bone in, ribeyes are boneless)

o   How thick ( ½” up to 1 ½” )

o   How many per package  (2 or more)

·         Hamburger

o   Package size – 1; 1 1/2; or 2 lb. package.

·         Hamburger Patties – Y or N  (we have a minimum of twenty pounds)

·         Stew Meat – Y or N

·         Soup Bones – Y or N

·  *The amount of beef to fat content in hamburger will largely depend on the amount of fat on your carcass. We typically try to achieve an 80-20 mix. The more steaks and roasts that are cut, the less large portions of lean to go to your ground beef. If your beef is fatter, then your ground beef will tend to be fatter also.