INSTRUCTIONS AND SUGGESTIONS FOR COMPLETING BEEF CUT SHEETS

• Please see attached, completed sample cut sheet
• Print a new Cut Sheet
• Go to our Cuts & Pricing page. Put cursor on each type of cut for description. Use this information to complete your cut sheet.
• If there are any cuts you do not see and wish to have write in on the left side of the cut sheet.
• If you prefer to order a lot of hamburg, steak or roasts indicate that on the cut sheet.
• The hamburger you will receive is approximately 80 - 85% lean. If you want more hamburger, put HB to the left of a particular cut.
• If you want a Prime Rib, check the 'roast' option next Rib and write Prime Rib.
• If you want Delmonico Steaks (which is deboned rib-eye), check the 'steak' option next to Rib and write Delmonico.
• London Broil is a cooking term, not a cut of steak. There are four basic types of beef used for London Broil - sirloin, flank, top round and bottom round steak.
• If you want London Broil, check the 'steak' option and write London Broil to the left of that cut.
• If you want more Tenderloin, check the 'steaks' option next to Tenderloin, then check the 'no' option next to T-Bones and write Strip Steak to the left of the T-Bone cut.
  NOTE: There are only "eight" tenderloin steaks in the entire beef carcus.
• If you want Kabobs, write Kabob to the left of Sirloin or Sirloin Tip.
• Request suet for the birds if you wish.
• Beef heart is a very lean meat, we use it in stews with stew beef which makes a very tasty beef stew.
• If you do not care for heart, liver and tongue cut it up and it makes excellent dog food for your pet.
• Don't forget dog bones, they come cut up and in plastic bags which can be kept frozen.
• Fill out Cut Sheet by hand and either scan or mail back to us so we can process your order please.

Templeton Farm    3410 Center Road    East Montpelier, Vt. 05651
802-223-0169    Email Us