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CUSTOM BEEF PROCESSING FORM Rump Roast Make into burger: Todays date: Contact Information Roast weight: Yes No 23 pounds 34 pounds 45 pounds Rib Steaks Name: Steaks: Address: Steak thickness: inch.

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How to fill out the Beef Processing Form online

Filling out the Beef Processing Form online is a straightforward process that helps you specify your preferences for beef processing. This guide will walk you through each section of the form to ensure a smooth experience.

Follow the steps to complete the Beef Processing Form effectively.

  1. Click ‘Get Form’ button to obtain the form and open it in the editor.
  2. Enter today’s date in the designated field to identify when the form is being filled out.
  3. Provide your contact information, including your address, phone number, and email. This ensures you can be reached regarding your order.
  4. Specify the roast weight by selecting the appropriate option, and indicate whether you'd like to make the roast into burgers.
  5. For steaks, enter the thickness and the number of steaks per package for both T-Bone and Porterhouse cuts.
  6. Provide animal information, such as whether it is a split half beef or a front quarter. Include the weight and the purchase details if necessary.
  7. Indicate the drop-off date to ensure proper scheduling for processing.
  8. Utilize the additional information section to specify anything else pertinent to your processing preferences.
  9. Complete the packaging and cutting information by checking the options for vacuum wrapping and other requests.
  10. Review all entries for accuracy and completeness before proceeding.
  11. Once everything is filled out, you can save changes, download, print, or share the completed form as needed.

Complete your Beef Processing Form online today for a seamless processing experience.

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“Processing” includes all the steps involved in turning a live animal into meat for sale: Slaughter: stunning, bleeding, skinning, eviscerating, and cleaning; end products are carcass halves or quarters, which go into a cooler for immediate chilling.

The 10 Primal Cuts of a Cow Chuck. Taken from the front quarter region of the animal, chuck beef is a tougher cut of beef since it's close to a muscular area. ... Brisket. Moving down, the beef brisket is taken from underneath the beef chuck. ... Shank. ... Plate. ... Rib. ... Short Loin. ... Sirloin. ... Flank.

The first step in beef meat processing is slaughter. Before slaughter, a technician examines the animal to make sure it is fit for human consumption. If the animal appears healthy, the animal is slaughtered.

Whole Cow Cut Sheet Prefer a half cow? ... First, fill out the boxes with your contact information. Steak Thickness: Totally your preference. ... Roast Weight: A good rule of thumb is 3/4lb-1lb of meat per adult. Ground Beef: Your preference on how large you would like your ground beef packs. ... 2-4 bones per package.

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