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Bulk Beef Cut Sheet

Already reserved your share? Tell us how you'd like it cut, using the form below.

First name

Last name*

Email*

Phone*

Select your preferences below. Anything not selected will be processed as ground beef.

FRONT QUARTER

BLADE ROAST

Preferred roast size (e.g. "2 lb roasts" or "keep whole". Average blade yields approx. 10 lbs total.

BRISKET

Whole

Cut in half

RIB STEAK

Rib Steak - thickness preference (e.g. "1 inch"

FLAT IRON STEAK - include

SKIRT STEAK - include

SHORT RIBS

4 bone plate

Single bone

Single bone, each cut in half

HIND QUARTER

STEAKS (T-Bone or Tenderloin & Striploin)

T-Bone

Tenderloin & Striploin

Tenderloin & Striploin - thickness preference (e.g. "1 inch"

STRIPLOIN (only if "Tenderloin & Striploin separate" selected above) - Bone-in or Boneless

Bone-In

Boneless

TOP SIRLOIN

Roast

Steaks

Top Sirloin - roast size or steak thickness preference (e.g. "2 lb roast or "1 inch steaks")

TOP SIRLOIN CAP (Picanha/Coulotte)

Roast

Steaks

Top-Sirloin Cap - roast size or steak thickness preference (e.g. "2 lb roast" or "1 inch"

FLANK Steak - include

SKIRT STEAK - include

BAVETTE STEAK - include

TRI-TIP - include

EYE OF ROUND - include as roast

Eye of Round - Preferred roast size (e.g. "2 lb roasts")

SIRLOIN TIP - include as roast

Sirloin Tip - preferred roast size (e.g. "2 lb roasts")

INSIDE ROUND

Roast

Use for ground beef or stew

Inside Round - If roast, indicate size preference (e.g. 2 lb roasts)

BOTH QUARTERS to complete

SHANK (Osso Bucco) - include

Shank size - preferred shank thickness (e.g. "1 inch")

GROUND BEEF - preferred package size (e.g. "1 lb packages"

STEW BEEF - preferred package size (e.g. "1 lb packages")

BONES - include

FAT - include

OTHER requests or preferences? Indicate here...

Subscribe Form

Thank you for submitting!

13 Main St. West, Kingsville ON N9Y 1H2

info@butcherofkingsville.ca

519-712-9573

Beef ready after Thanksgiving through December

First-come, first-served — once animals are gone, the program closes until next fall.

"This is how beef used to taste — rich, tender, and real." — James, Essex

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