CUT SHEET | Back Acres Farm

Cut Sheet

Whole or Half Beef

This is an estimate only. Final cut availability, yields, and pricing are determined by the processor and may vary based on the animal.

First time filling out a cut sheet? Read our step-by-step guide →

12 Order Type, Steaks Per Pack & Thickness

Order Type

1/2 Beef Whole Beef

Est. Hanging Weight (lbs)

325 lbs

Auto-set based on order type. Used to calculate processing totals.

Steaks per Pack

Default is 2 per pack.

Steak Thickness

Thicker steaks means fewer steaks.

Estimated steaks

Calculating...

Estimate is a rough range and depends on animal size and final cutting decisions.

3 Steaks

Bone In

T-Bone Bone In Sirloin Bone In Ribeye

Boneless

Filet NY Strip Boneless Top Sirloin Boneless Ribeye

4 Round & Cubed Steak

Neither Round Steak Cubed Steak

5 Roasts

# pounds per roast

Typical roasts are 2 to 4 lbs.

Rump Roast Chuck Roast Shoulder Roast Brisket Roast

Loin Tip

Neither Loin Tip Roast Loin Tip Steak

6 Other

Ribs Skirt Steak

Boneless Stew

7 Ground Beef (Anything not selected above goes into ground)

Tube Size

1 to 1.25 lb tubes 2 lb tubes

8 Other Items

Liver Heart Tongue

Ox Tail Soup Bones Dog Bones

Large Small

9 Additional Options

USDA Inspected ?

Do I need this? Probably not. USDA inspection is only required if you plan to resell the meat at retail. If you're filling your own freezer for personal use, you can skip this and save on processing costs.

Patties ($1.00 per lb, 20 lb min)

Patties pounds

Minimum 20 lbs if patties are selected.

Divide meat into 1/3's or 1/4's ($20.00) 1 steak per pack ($20.00)

10 Customer & Animal ID

First Name

Last Name

Phone Number

Email Address

Farmer

Animal ID

Example: Yellow tag 1234, black cow with white face.

Additional Instructions

Specialty cuts may have additional processing charges (up to $2/lb).

10 Pickup

Hampton Boxing Order ($10.00 per 1/2 cow) Bringing own coolers/boxes/etc

11 Processing Estimate

Custom

Kill Fee$0.00

Processing$0.00

Handling (800+ lbs)$0.00

Boxing$0.00

Patties$0.00

Divide (1/3 or 1/4)$0.00

1 steak per pack$0.00

Subtotal$0.00

Minimum Beef ChargeApplied if needed

Total$0.00

If you entered your email, a copy of the cut sheet will be sent to you for your records.

Estimates are based on estimated hanging weight and selected processing options.

For First-Timers

The Cut Sheet,
Explained

If you've never filled out a cut sheet before, you're probably staring at it thinking, "What if I mess this up?" Take a breath. You won't. This guide walks through every single section so you know exactly what you're choosing — and why it doesn't have to be perfect.

✓ There are no wrong answers. Seriously. Anything you don't pick simply becomes ground beef — and ground beef is delicious.

The Big Picture

When you buy a half or whole beef, you're buying the animal before it's broken down into the cuts you see at the grocery store. The cut sheet is simply your set of instructions telling the processor how you'd like your beef packaged.

Think of it like ordering a pizza. You pick what you want on it. If you leave a section blank, nobody panics — you just get more of the default (which in this case is ground beef instead of pepperoni, but you get the idea).

The golden rule

Every part of the animal will be used. If you don't specifically request a cut, that portion goes into your ground beef. You're not losing anything — you're just choosing the form it takes.

Order Type

Half or whole — that's all this is asking.

A half beef (1/2) is exactly what it sounds like — one side of the animal. A whole beef is both sides. If you bought a half, choose 1/2 Beef. If you bought a whole, choose Whole Beef. That's it.

The hanging weight is already filled in for you, so don't worry about that number. It's just used behind the scenes to estimate your processing costs.

Steaks Per Pack & Thickness

How many steaks in each package, and how thick?

Steaks per pack is asking: when you pull a package of steaks out of your freezer, how many do you want in there? Most people choose 2. Cooking for one? Go with 1. Big family? Try 4.

Steak thickness is personal preference. 3/4" is a good all-purpose thickness. Thicker steaks means fewer total steaks (same amount of meat, just sliced differently).

Not sure? Go with 2 steaks per pack at 3/4" thick. It's the most popular choice.

Steaks

Check the ones you want. Leave unchecked = more ground beef.

You'll see two columns: Bone In and Boneless. Just check the steaks you'd like.

Bone In

T-Bone — The classic. NY Strip on one side, filet on the other.

Bone In Sirloin — Leaner, beefy flavor.

Bone In Ribeye — Rich, marbled, tons of flavor.

Boneless

Filet — The most tender cut.

NY Strip — Bold flavor with a nice fat cap.

Boneless Top Sirloin — Lean and versatile.

Boneless Ribeye — Same great ribeye, without the bone.

Why some options gray out

Certain cuts come from the same part of the animal, so you can only pick one or the other. The form handles this for you.

Round & Cubed Steak

Optional. Comes from the back leg.

Round steak is lean and tougher — great for slow cooking. Cubed steak is the same cut run through a tenderizer. Choose "Neither" and it becomes ground beef.

Roasts

Low and slow. Sunday dinner cuts.

Set the pounds per roast. A 3 lb roast feeds about 4-6 people.

Rump RoastLean, best braised or slow-cooked.

Chuck RoastMore marbling, incredibly flavorful.

Shoulder RoastSimilar to chuck but leaner.

Brisket RoastFamous for smoking/BBQ.

Loin Tip

Can be cut as a roast or sliced into steaks.

Our suggestion: Check Chuck Roast and Rump Roast.

Other Cuts

Specialty items.

RibsAmazing smoked, braised, or grilled.

Skirt SteakTraditional choice for fajitas.

Boneless StewPre-cut chunks for stew.

Ground Beef

The backbone of your freezer.

Everything not selected becomes ground beef. Just pick your tube size.

1 to 1.25 lb tubes — Perfect for a single meal.
2 lb tubes — Good for cooking for a crowd.

Other Items

Totally optional.

Liver, Heart, TongueOrgan meats. Nutritional powerhouses.

Ox TailIncredible for soups and braising.

Soup BonesPerfect for bone broth.

Dog BonesFor your four-legged family members.

Heads up on organs

Must be requested before slaughter day.

Additional Options

A few add-ons, all optional.

USDA InspectedOnly needed if you plan to resell. Skip for personal use.

PattiesGround beef formed into patties. Small per-pound charge.

Divide into 1/3's or 1/4'sFor splitting with others.

1 steak per packIndividual packaging.

Customer Info & Pickup

The easy part.

Fill in your name, phone, and email. Choose pickup option.

The Processing Estimate

The processor's fee, not the cost of your beef.

This is separate from what you paid the farmer.

It's an estimate. The final amount may vary slightly.

That's It. You've Got This.

The processor does this every single day. Your beef is going to be incredible no matter what boxes you check.

Quick Answers to Common Worries

What if I forget to check something?

That cut becomes ground beef.

What if I pick the wrong thing?

The form won't let you pick conflicting cuts.

Can I change my mind after I submit?

Yes, within a couple days before processing starts.

How much meat will I get?

Roughly 60% of hanging weight. A 325 lb half yields around 190-200 lbs.

How much freezer space?

About 1 cubic foot per 25-30 lbs. A half fits in a 7 cu ft chest freezer.

Can I just call someone?

Absolutely. We're happy to walk you through it.

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