<p>Kyogle Farm Direct Beef Order details</p><p>Contact person *</p><p>First Name Last Name E-mail * Phone Number * </p><p>½ beast ¼ beast* ** Our butcher will divide the quarters equally so you get a bit of everything (otherwise someone gets left with all the stewing steak!) Please select your choice from the options below. Refer to the chart if you are unsure what cut is what. If you have a special request, let me know and I will put it to the farmer and butcher, however, the butcher has last word on how the meat is portioned You don't pay for the fat, bones and offal (we don't charge on dressed weight) Fat and bones will be available if you would like them. Please indicate this with your order. EYE FILLET Steak ( ) Whole fillet (half beasts only) ( ) RUMP Steaks ( ) or Roast ( ) T BONE STEAK ( ) OR PORTERHOUSE STEAK ( ) OR SIRLOIN ROAST ( ) ROUND Sliced thin for steak sandwiches ( ) Stir fry strips ( ) Whole Rolled ( ) Diced ( ) TOPSIDE Roast ( ) Steaks ( ) Diced ( ) SILVERSIDE Corned ( ) Uncorned ( ) GRAVY BEEF, DICED RIB FILLET/SCOTCH FILLET Sliced ( ) Whole ( ) OR RIB EYE ON BONE ( ) BLADE Whole ( ) Steaks ( ) Steaks bone-in ( ) Y BONE ( ) OR OYSTER BLADE ( ) CHUCK Whole rolled ( ) Diced, added to diced meat( ) Sliced ( ) Spare ribs ( ) BRISKET Corned & rolled ( ) Corned, flat ( ) Uncorned rolled ( ) Uncorned, flat ( ) SHIN Osso bucco ( ) Beef shanks ( ) SKIRT/Hangar Steak ( ) diced (added to diced meat) ( ) MEATY SOUP BONES </p><p>SAUSAGE & Premium MINCE Half mince half sausage ( ) All sausage ( ) All mince ( ) Marrow Bones (Y) (N) Special requests welcome - just ask us  Please cut my beef: 1 cm (thin) 2cm (medium) 3 cm (thick)</p>