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Beef cutting instruction sheet 2026

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Click ‘Get Form’ to open the beef cutting instruction sheet in the editor.
Begin by entering your name and the date in the designated fields at the top of the form. This ensures that your preferences are clearly associated with your order.
Next, circle your preferred steak thickness from the options provided: ¾ inch (standard) or 1 inch. This will guide the processing team in preparing your cuts.
Indicate how many steaks you would like per package and specify your desired roast size, typically around 3-4 lbs for standard orders.
For ground beef, select your preferred weight per package (1 lb, 1½ lbs, or 2 lbs). Additionally, indicate if you want stew meat, short ribs, soup bones, or organs by circling 'Yes' or 'No'.
Continue filling out preferences for specific cuts such as T-Bone Steak, Prime Rib, Chuck, and others by selecting options that suit your needs.
Once completed, print the form and fax it back to us at 403-845-7418 or scan and email it to info@rockymeats.com.

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What are the 5 common and basic cuts of beef?

For our conversation today, were going to focus on the most popular cuts of beef steak. Tenderloin. Also known as a filet or the infamous filet mignon, the tenderloin is the most expensive cut of steak. The New York Strip. Porterhouse. Ribeye. Flank Steak. Skirt Steak.

What are the types of beef cuts?

8 Different Cuts of Beef and Where They Come From Chuck (shoulder) Brisket (chest) Rib. Plate (belly) Loin. Flank (abdomen) Round (back end) Shank (thigh)

What are the 4 primal cuts of beef?

Primal Cuts Brisket Cut The front of the cow near the breastbone. Although fatty, it is tasty when slow-cooked and used for pot roast and corned beef. Chuck Cut The forearm through the shoulder blade to part of the neck. Rib Cut The sixth through twelfth ribs. Shank Cut The upper section of the legs.