How to fill out a beef cut sheet
When you buy a share, the processor needs instructions for every part of the carcass. The cut sheet is that set of instructions. It looks intimidating because it is organized by primal, the large sections the carcass is broken into: chuck (shoulder), rib, short loin, sirloin, round (back leg), and the brisket, plate and flank underneath. Each primal can become steaks, roasts or ground beef, and a few choices rule out others.
The choices that matter most
Steak thickness changes how many steaks you get. One inch is the most common; thicker steaks are better for searing and smoking but you get fewer of them. T-bone versus strip and filet is the classic trade-off: a T-bone is a strip steak and a piece of tenderloin on one bone, so choosing T-bones means no separate filet mignon, and choosing filets means boneless strip steaks instead of T-bones. Ground beef absorbs everything you do not ask to be a steak or roast, so the more roasts you turn to ground, the more burger you get.
Package size for your household
Small households usually do best with two steaks per package, 2 to 3 pound roasts and 1 pound ground beef packs. Families of four or more often want 3 to 4 steaks per package, larger roasts and some 2 pound ground packs for batch cooking. This planner fills that in automatically from the household size you pick.
Extras people forget to ask for
Short ribs, skirt and flank steak, soup and marrow bones, oxtail, organ meats and fat for rendering tallow are all part of your animal, but some processors grind or discard them unless you ask. If you want them, tick them on the sheet. Patties are usually an extra charge per pound.
Frequently asked questions
What is a beef cut sheet?
A beef cut sheet is the form that tells the processor how to cut your share of the animal. It lists each section of the carcass and asks how you want it: steak thickness, roast size, how much to grind, ground beef package size and lean ratio, and which extras such as short ribs, soup bones or organ meats you want to keep.
Can I get both T-bones and filet mignon?
Not from the same side of beef. A T-bone steak is a strip steak and a piece of tenderloin joined by the bone, so cutting T-bones uses up the tenderloin. If you want filet mignon, the processor cuts boneless strip steaks and a separate whole tenderloin instead. On a whole beef, some buyers choose T-bones on one side and filets on the other.
How thick should beef steaks be cut?
One inch is the most popular choice and works for grilling and pan searing. Thicker steaks of 1 1/4 to 1 1/2 inches are easier to cook to medium rare with a good crust and suit reverse searing, but you get fewer steaks from the same cut. Thin 3/4 inch steaks cook fast and stretch the number of meals.
What lean ratio should I choose for ground beef?
An 80/20 ratio is juicy and best for burgers. 85/15 is a good all-purpose choice for tacos, chili and meatballs. 90/10 is leaner but can taste dry in burgers. Grass-fed beef is often naturally leaner, so many grass-fed buyers choose 85/15 or simply ask the processor to grind it as it comes.
How many steaks should go in a package?
Match the package to how many people eat a meal. Households of one or two usually want two steaks per package, families of three or four want three or four, and larger families may want four or more. Smaller packages thaw faster and waste less, so when in doubt go smaller.