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HELPFUL INFORMATION
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Custom Beef Cutting Instructions 

IMPORTANT:  If you are purchasing a quarter of beef some cutting options will not be available and our standard cuts will apply.  The standard is in place to ensure that the half of beef is divided equally. 

  • Thickness of steak - 3/4"
  • Rib Roast/Prime Rib will not be available
  • Standard premium steaks -  Tenderloin/Fillet, Rib-Eye, Porterhouse, T-Bone and Top Sirloins
  • Size of Roasts - 3-4 lbs
  • Hamburger package size - 1 lb
If you are purchasing a whole beef carcass you will need to submit this form twice if you desire more options ie; one side different than other.  When submitting 2 forms it is necessary that both forms are filled out completely with changes made where applicable.  PLEASE INDICATE IN THE APPROPRIATE BOX (CARCASS SIZE) WHEN SUBMITTING 2 FORMS.

First Name:
 *
Last Name:
 *
Address:
 *
City:
 *
State:
 *
Zip Code:
 *
Email Address:
Day Ph:
 *
Alt or message Ph:
 *
 
Sellers Name (purchasing beef from?)
 *
 
Carcass Size (select one)
 
* STEAKS:
Steak Thickness (select one)
Steaks per pkg - enter qty (extra chg for 1 Per)
Steaks Other
 
* ROASTS:
Size of Roast
Roasts Other
 
TOP ROUND:
Options for Top Round(select one)
 
BOTTOM ROUND:
Options for Bottom Round(select one)
 
* BRISKET:
Options for Brisket(select one)
 
* FLANK
Options for Flank(select one)
 
STEW MEAT
Options for Stew Meat(select one)
 
SHORT RIBS
Options for Short Ribs(select one)
 
SOUP BONES
Options for Soup Bones(select one)
 
*GROUND BEEF
Package Size (select one)
 
Patties (select one) indicate qty below
Qty of Patties (in lbs) * 20 lb Min
COMMENT/OTHER
Comment
Security code:
 *
Do not enter anything in this field:
* indicates a required field

 

ADDITIONAL INFORMATION WHEN FILLING OUT THE FORM BELOW:

*STEAKS:  Standard cuts are Tenderloins, Rib-Eye's. Porterhouse, T-Bone and Top Sirloin, if requesting other cuts such as New Yorks or Rib Roast please indicate. Rib Roast replaces Rib-Eyes.

*ROASTS:  Standard cuts are Chuck, Sirloin Tip, Cross Rib & Rump roasts.  If you want only certain roasts please indicate which ones.  Also indicate if you would like sirloin tip steaks or chuck steaks instead of the roasts.

*FLANK & BRISKET:  Only one on each side.

*GROUND BEEF:  We make every attempt to make your ground beef as lean as possible, the fat content is based on the amount of overall fat on the carcass.


Quality takes an effort and we believe you are worth every bite of it.

Riteway Meat Company
PO Box 396, 892 N. Hwy 99W
Dundee, OR 97115
503-538-4655
M-F 8 to 6  SAT 9 to 4
email: sharon@ritewaymeat.com





 

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