Cutting Instructions

Ground beef  you can choose 1 lb., 1 1/2 lb.,or 2 lbs, size packages.

If you want patties we have 1/4 & 1/3 pound patties. There is a 10 pound minimum for patties.

For steaks we need how thick (1/2inch 3/4 inch,etc) to slice them and how many individual steaks  in a package(1,2,3,etc).

For roasts we need how many pounds you want each roast to weigh(2,3,4,etc).

There is 1 brisket for a 1/2 for a 1/4 you can get half of the brisket.

For boiling beef, short ribs, soup bones,  yes or no.

For beef how long do you want the carcass to hang before we cut it, most people hang it 10 to 14 days.

For hogs

Bone in pork chops or butterflies we need how thick (1/2inch 3/4 inch,etc) to slice them and how many individual chops  in a package(1,2,3,etc).

Same for the pork shoulder steak.

For 2 per package chops there is a $7.00 per side charge.

For roasts we need how many pounds you want each roast to weigh

Hams cured or not. Most people get 1/2inch ham steaks and roast from the end of the ham.

Hocks cured or not, or in sausage

Spareribs yes or no

Bacon cured or fresh side. How thick to slice regular or thick.

Jowl cured or not or in sausage

Sausage can be mild, medium, hot or ground pork with no seasoning. 1 lb packages.

You can print this form, fill it out and bring it in, fax 217-322-6055 or email it to housermeats@frontier.com

Call if you have questions on how to fill it out, 217-322-4994 anyone answering the phone can help you.

Double click on cutting instructions below to open.

cutting instructions