For each Half, Split Half or Whole Beef, they need to know the following: Split Halves If you choose to split this, both cut slips must be identical. Roasts – Sirloin Tip, Rump, Chuck, Arm Choose size of roasts. (average size is anywhere from 2-5# each depending on family size) Steaks – Porterhouse, T-bone, Club, Sirloin, Rib Steak - Choose thickness of steaks and quantity per package (standard thickness is 1 inch) - Steaks can be boneless, which would give you NY Strip and Tenderloin (no extra charge for boneless steaks) Round Steaks - Choose thickness (may be tenderized if desired) (average thickness is 3/4 inch) - Cube Steaks or stew meat made (extra cost for these) Short Ribs Can be ground into burger if you do not want – YES: I want them, or NO: grind them into burger Soup Shanks Can be ground into burger if you do not want – YES: I want them, or NO: grind them into burger Hamburger 1# or 1 ½ # packages - Any cuts you do not want can be ground into hamburger - Choose to keep your heart liver and tongue or it can be made into Braunschweiger. - If you wish to keep your brisket, skirt steak, flank steak, oxtail or any other cuts not mentioned above, they need to know about it so that it does not get ground into burger. - If you wish to keep any suet or marrow bones, they need to know ahead of time otherwise a rendering company will pick it up and tow it away. Any other questions, feel free to ask. Call Michelle or Drew at The Meat Market 608-356-5574 [email protected] .