Beef Cutting Instructions

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Wolf Pack Meats Beef Cutting Instructions Exhibitor Name: Animal Tag Number: Buyer Name: Buyer Phone Number: Buyer Signature: Option 1 Option 2 Option 3 Option 4 Option5 Country Favorite Rancher's Choice Bonanza Special All Ground Whole Carcass Harvest Fee: * $125.00 $125.00 $125.00 $125.00 $125.00 Processing Fee: $1.00 per pound $1.00 per pound $1.00 per pound $1.00 per pound $.06 per pound Round Top Round London Broil London Broil Ground WHOLE CARCASS Bottom Round Bottom Round Roast Bottom Round (portioned) Whole Shank Eye of Round Roast Eye of Round (portioned) Eye of Round Femure Bone Portioned Femure Bone (portioned) Femur Bone Sirloin Tip Roast Sirloin Tip Roast Knuckle Flank Flank Flank Flank, Skirt Steak Ground N/A Loin Tri Tip Butt Tender Tri Tip Ground N/A Top Sirloin Tbone and Porterhouse Tenderloin Steaks Tenderloin Tritip Striploin Steaks Sirloin Top Sirloin Cap-on Steaks Top Sirloin Steaks Cullote (Picanha) Rib Bone-in Rib Roast Bone-in Rib Steaks Ball Tip Steak Ground N/A Short Ribs Short Ribls Chuck Shoulder Clod 7-Bone Chuck Roast Boneless Rib Steaks Ground N/A Chuck Boneless Chuck Short Ribs Short Ribs Flat Iron Shoulder Clod Arm Roast Back Ribs Brisket Brisket Brisket Brisket (Portioned) Ground N/A Shank Shank Whole Ossu Bucco Ossu Bucco Ground N/A Trim 80/20 N/A N/A Ground N/A Ground Beef N/A Vary by Carcass Weight Vary by Carcass Weight Ground N/A Additional Special Instructions: (subject to additional fees) * Harvest fee billed directly by NJLS to buyer. ** Please circle the package you would like to select. If you have additional special instructions please complete the special instructions section accordingly. Note that special instructions may incur additional fees. *** Storage fees begin accruing one week after notification by Wolk Pack Meats to buyer that the product is ready for pickup. The fee structure is $4 per day..

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Meat Purchasing Guide Eighth Edition March 2019
Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
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Cooking Temperatures (Oven)
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