Understanding a Beef Cut Sheet

A cut sheet tells the processor how you want your portion of the carcass
turned into packaged beef. It can look intimidating the first time, but most
choices come down to how your household cooks and eats.

Steak thickness

The processor may ask how thick you want steaks cut and how many steaks you
want in each package.

Roast size

Roasts can often be cut to a preferred approximate weight. A smaller
household may want smaller roasts while a large family may prefer larger
ones.

Bone-in or boneless?

Some cuts can be prepared either way. Bone-in cuts retain the bone while
boneless cutting removes it and may change the amount and shape of the
finished product.

What becomes ground beef?

Trim from cutting is commonly used for ground beef. You may also be able to
request that certain roasts or other cuts be added to the grind.

Do you want the extras?

Ask whether liver, heart, tongue, oxtail, soup bones, marrow bones and
trimmable fat are available. Policies vary between processors and facilities.