What's on a cut sheet?

The cut sheet is where you tell our butcher exactly how you want your beef cut. Here's the whole thing — every section, every choice — so you know what to expect before you reserve.

How you'll fill it out

  1. 1

    Reserve first, cut sheet after

    You don’t fill this out to buy. Once your deposit is in, we email you a private link to your cut sheet — no login, no password.

  2. 2

    One section at a time

    The wizard walks the animal front to back, one decision per screen, with a diagram showing where each cut comes from. Every answer saves as you go, so you can do it from your phone in line at the grocery store and finish later.

  3. 3

    Not sure? Use the Legacy House Cut

    One tap fills the whole sheet with the well-rounded selection below — the defaults most families are happy with. You can still change any section afterward.

  4. 4

    Lock it in

    When you’re happy, you lock it and we hand-deliver it to T-K Processing before butcher day. We’ll remind you 10 days out, and if life gets busy the house selections cover you automatically a week before.

The sample sheet

Sample — nothing to fill out

The 14 decisions, in the order the wizard asks them. The green tag on each shows what the Legacy House Cut picks if you'd rather not decide. Anything you decline is never wasted — it becomes ground beef.

Front Quarter

  • Chuck

    House: Steaks, 1" thick, 2 per pack

    Steaks, roasts, or grind it all into ground beef.

    Steaks — pick thickness and steaks per packRoasts — pick roast sizeGrind

  • Brisket

    House: Halved

    Keep it whole, split it in half, or grind it.

    Yes — wholeYes — halvedNo — grind it

  • Skirt Steak

    House: Keep it

    Keep it or grind it. Fajita night says keep it.

    YesNo — grind it

  • Rib

    House: Bone-in steaks, 1" thick, 2 per pack

    Ribeye steaks or a rib roast — bone-in or boneless either way.

    Bone-in steaks — pick thickness and per packBoneless steaksBone-in roast (prime rib)Boneless roast

  • Short Ribs

    House: Keep them

    Keep them or grind them.

    YesNo — grind them

Hind Quarter

  • Sirloin

    House: Steaks, 1" thick, 2 per pack

    Steaks, roasts, or grind.

    Steaks — pick thickness and per packRoastsGrind

  • Round

    House: Grind

    Steaks, roasts, or grind. A lot of families grind the round.

    SteaksRoastsGrind

  • Short Loin

    House: T-bones, 1" thick, 2 per pack

    The classic choice: T-bones, or cut the same beef into NY strips and filet mignon instead.

    T-bone steaks — pick thickness and per packNY Strip & Filet

  • Flank Steak

    House: Keep it

    Keep it or grind it.

    YesNo — grind it

Everything Else

  • Stew Meat

    House: No — goes to ground beef instead

    Want cubed stew meat set aside?

    YesNo

  • Tenderized Round

    House: Skipped

    Cube steak / chicken-fried-steak territory.

    YesNo

  • Organs

    House: None

    Tongue, heart, liver, oxtail — take any you want.

    TongueHeartLiverOxtailNone

  • Bones

    House: Soup bones

    Soup bones for broth, dog bones, or none.

    Soup bonesDog bonesNone

  • Ground Beef

    House: 85/15, 1 lb packages

    Everything you grind ends up here. Pick your fat blend and how big each package is.

    Fat blend (e.g. 85/15)Pounds per package

That's the whole thing.

About 10 minutes, one decision at a time, and our butcher cuts your beef exactly the way your family eats.

Reserve Your Beef →