Cut Sheet Instructions

Thanks for purchasing a half or whole beef from us.

I will send an invoice for your balance as soon as we receive the hanging weight from the processor.

You’ll need to send your final payment to us as soon as you receive your total. Payment must be made with cash or online (bank transfer-no fee for you OR 3-4% fee for online/card payments). If you select any additional processing options listed below, you will pay your hanging weight amount when the invoice is sent. We will send another invoice for the additional options (organs, sausages, patties, etc.) once we pick up the meat from the processor & know the total. The final charge must be paid in order to pick up.

Pickup will be on the farm-Kelley Lane SW, Cleveland, TN. Your meat will be boxed into 2-4 boxes per half in order to pick up on the farm.

Your cut sheet is attached. Please complete the cut sheet & return to me as soon as possible. If you have any questions, just let me know & we can help! Give me a call or text/email. You can scan & email your sheet to me or even take a picture & text/email it. I will contact you with any questions I have once I receive it.

Helpful info:

Most cuts are listed on on our website with a picture: https://thousand-hills-family-farm.myshopify.com/

You MUST select ONE item per line.

We have our steaks cut 1.5" thick & filet mignon 2".  If you select for them to package 1 per pack, there is an additional fee of $20. Most people choose 2 per pack.

For our family of 6 (4 kids), a 3-4 lb roast is enough for supper & a little bit of leftovers. 

There are only 2-4 sirloin tip, shoulder, or rump roasts per half depending on size of the steer & size of the roasts you have cut.

Beef Stew/Kabobs: usually 4 packs (pounds) per half.

Any cut that you do not have cut will be ground into ground beef-you won't miss out on the beef if you don't select some cuts.

Additional Options:  Please see cut sheet for additional option pricing.
They can do smash burger patties (4 patties per pack) or puck style. The minimum is 25 lbs. The patties are 1/4 lb patties. Please specify how many pounds you want done. 

We have recently tried the breakfast sausage patties. They are GOOD! These are also a minimum of 25 lbs. & listed at the bottom of the cut sheet. (There are 9 patties per pack, approximately 1 lb packs.)

They can also do Italian sausages/beef bratwursts links. The minimum amount is 25 lbs. They must be done in 25 lb increments due to the seasonings they use in them. The choices are hot Italian, sweet Italian, Polish sausages, or beef bratwursts. Please specify if you want your sausage ground or in links. Ground meat is available in all of these or chorizo. 

If you want patties or sausages, please include the following info ON YOUR CUT SHEET.

Patties:  Smash or puck style?   Amount of packages desired

Sausages: Ground or Links? Total weight in 25 lb increments

There is a $25 fee for keeping the organs. Oxtail, liver, kidney, heart, tongue, spleen are the organ. Even if you only want one organ, there is still a $25 fee.

Please designate on your cut sheet if you’d like the Organs.

You can also request bones if you would like them. These are bigger knuckle or rib bones that are great for your pets OR use the knuckle bones to make an extremely gelatinous broth. Please write this in on the NOTES section of your sheet-specify rib or knuckle bones or both. (If you select bone in ribeye, rib bones are not an option.)

You may request fat packaged for you to render into tallow. There is a tallow recipe on our website. Please write “include fat” in the notes if you would like fat.

Thanks so much for supporting our family farm! Please let me know if you have any questions!

Denise & Wesley

Cut Descriptions:
Here are a few things I like our customers to know about each cut:

Brisket Roast: Great for the smoker or roast in your oven! So delicious. (happy to share recipe if needed!)
Chuck eye Steak: Chuck Steak is similar to a ribeye as far as inter-muscular fat, but it is not as tender. Chuck Roast: If you select bone-in chuck roast, you’ll receive more actual roasts than if you select boneless. With boneless, they have to cut around the bone, so you’d only get 3-4ish per half.
Shoulder Roast: similar to chuck because it has a bone in it, but not quite as much fat. Only 2-4 per whole steer.
Ribs: Korean style ribs are cut length wise, no seasonings added.
Skirt & Flank Steak are both great for fajitas/Mexican dishes. Be sure to marinate them. They cook quickly so do not overcook. You want to finish them at medium rare temp. There are only 2 of these per half.
Top Round Steak/Top Round Roast: This is a much leaner/not so tender cut (cubed steak is mechanically tenderized at the processor). Top round steak is not a great grilling steak-you’ll need to marinate it for a good while in order for it to be tasty.
Sirloin Tip Roast: Denise’s favorite roast
Rump Roast: a leaner, great choice for pot roast (they’re all great for pot roasts though!)

Ground Beef:  you will still get a good bit of ground beef even if you select every cut option
Stew Meat: you’ll get around 4 lbs per half

Bone-in Ribeye: If you select bone-in ribeye, you cannot receive rib bones as an additional option. You can still get knuckle bones.