Beef Cut Form

Thank you for choosing Bloomington Meats II, LLC for your processing needs.  Below is an online cutting order form for you to complete.  Here are a few helpful hints to guide you through the process. Please call 608-994-2867 with questions or for additional cuts. Additionally, you may download and print a hard copy paper form by clicking here.

1. Round Steak – The round left alone is a rather tough steak.  Tenderizing means we ran it through the tenderizer once.  Swiss steak is run through tenderizer twice and Cubed steak is run through tenderizer four or five times, and this is the most tender.  It ends up being like a minute steak.  This would also be a good meat to use for canning or stew meat.  Some people choose to grind into burger.
2. Short-loin is where the T-Bones, Porterhouse and Club Steaks come from.  You can choose these, or you can choose the Tenderloin/filet mignon or New York Strip cut to your preference.  The tenderloin can be butterflied into any thickness you desire.
3. The Rib-loin is where your Rib Steak, Rib Eye Steak or Prime Rib Roast come from. 
4. The Sirloin is next to the round and can be cut with bone-in or boneless.
5. Skirt & Flank Steaks are thin steaks.  One lies next to the rib cage and the other is back by the belly.  These steaks are not real common, and they can be put into burger.
6. Roast – the chuck and the arm are off the front end of the animal and have the most flavor.  The rolled rump and sirloin tip are off the rear of the animal.  The rolled rump roasts tend to be dry.  Both are packed in netting.
7. The brisket is off the very front end and can be vacuum packed as is or we can cure it and make corned beef.  Another option is to put into burger.
8. All pieces can be put into burger to increase the amount of burger you get.  If you only want a small portion of something, we can put the balance into burger.

Name *

First

Last

Phone Number *

Email *

Farmer Name *

Size *WholeHalfSSFront QuarterHind Quarter

1) ROUND STEAK – Choice *RegularTenderizedSwissCubedTo Hamburger

1) ROUND STEAK – Number per packageN/A1234

2) STEAKS – Choice *

• T-Bones
• Tenderloin*
• Porterhouse
• New York Strip*
• Club Steaks

*Multiple boxes may be checked, however, you cannot combine T-Bones, Porterhouse, and Club Steaks with Tenderloin and New York Strip.

2) STEAKS – Thickness *1/2"3/4"7/8"1"

3/4″ to 7/8″ is normal

2) STEAKS – Number per package *1234

3) RIB STEAK Choice *Bone inRib eye

3) RIB STEAK – Thickness *1/2"3/4"7/8"1"

3/4″ to 7/8″ is normal

3) RIB STEAK – Number per package *1234

4) SIRLOIN STEAKS – Choice *Bone inBonelessChoice 4

4) SIRLOIN STEAKS – Thickness *1/2"3/4"7/8"1"

3/4″ to 7/8″ is normal

4) SIRLOIN STEAKS – Number per package *1234

5) SKIRT & FLANK STEAKS – Choice *WholeCut thin for FajitasTo Hamburger

5) SKIRT & FLANK STEAKS – Number per packageN/A1234

6) ROASTS – Type *

• ALL GOOD ROASTS – or select individually
• Chuck
• Arm
• Rolled rump roasts
• Sirloin tip roasts (instead of sirloin tip steaks)
• NONE – To Hamburger

6) ROASTS – Number of roasts *NONE – To Hamburger12345678

6) ROASTS – Size *N/A – To Hamburger2 lbs3 lbs4 lbs5 lbs

7) BRISKET – Choice *WholeCut in halfCut in quartersCorned BeefTo Hamburger

OTHER ITEMS

• Short Rib
• Soup Bones
• Beef Liver – Whole
• Beef Liver – Sliced
• Heart
• Tongue
• ** Stew Meat

Check all that apply. ** If Stew Meat is selected, please enter pounds per package and number of packages below.

** Stew Meat – lbs per package

** Stew Meat – Number of packages

GROUND BEEF – Bulk package size *1 lbs1.5 lbs2 lbs

*** GROUND BEEF – Amount to PATTIES

Enter percentage OR pounds of ground beef to be made into patties (please use % or # symbol). *** If selected, please enter patties size below.

*** GROUND BEEF PATTIES – Size1/4 lb1/3 lb1/2 lb

Additional Instructions

Submit