Beef Cut Form (ACC)

Beef Form

Please fill out the following form and we will turn it into the butcher for you! If you have any questions please feel free to call us a call or text.

Thank you for placing an order with the Angus Cattle Co- "Buy Local & Eat Good"

Angus Arthur (517) 755-8155

(Copyright Angus Cattle Co LLC)

www.anguscattleco.com

INQUIRY

ROASTS

PREMIERE STEAKS

REMAINING CUTS

PORK

INQUIRY

Step 1/5

How Can We Help ? *

Looking for more information and pricing

Ready to order

Placed a $50 deposit online

Name

Phone Number *

Order *

1/4 Beef

1/2 Beef

Whole Beef

Other

New option

If Other

SIRLOIN TIP *

This cut comes from the round primal. Sirloin Tip Roast- juicy, tender, flavorful, boneless, lean cut of beef. Best when slow roasted or braised. Sirloin Tip Steak- is a juicy, flavorful boneless, lean cut of beef. It best used for things stir fry, kabobs, etc.

Sirloin Tip Roast

Sirloin Tip Steaks

Grind into burger

ENGLISH ROAST *

English Roast- (similar to chuck roast) is the most tender cut of roast, despite its tough and fatty meat from the cow's shoulder. The secret to its tenderness lies in how you prepare it and cook it. Cook the meat low and slow using a pot roasting method.

English Roast

Grind into burger

CHUCK *

Chuck Roast- is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor. Cut from the shoulder and neck region of the animal and may be labeled chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast. Cook the meat low and slow using a pot roasting method. Chuck Steak- The typical chuck steak is a rectangular cut, about 1 inch thick and containing parts of the shoulder bone. The chuck contains a lot of connective tissue, including collagen, which partially melts during cooking and is best for stewing, slow cooking, braising, or pot roasting and is ideal in a one-pot cooker.

Chuck Roast

Chuck Steaks

Grind into burger

RUMP *

Rump Roast- cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast. A boneless rump roast is sometimes sold as is or it may be rolled and tied before it is packaged and sold. Rump roast is better suited to low and slow braising, a la pot roast.

Rump Bone Roast

Grind into burger

ROUND *

Round Bone Roast- full of rich beef flavor, this cut of meat is recommended for slow, moist cooking methods such as stewing, slow cookers and braising, to bring you an exceptional beef experience Round Steak- a lean, versatile cut of beef that comes from the hindquarters of a steer. It is a moderately tough cut of meat because it includes a lot of connective tissue and comes from a heavily exercised muscle. However, slowly cooking tough cuts with gentle, moist heat can tenderize the beef and make it flavorful. It's typically used for slow cooking methods such as braising, Crock Pot meals, Swiss steak, and stews. Cube Steak- simply the round steak tenderized.

Round Bone Roast

Round Steak

Cube Steak

BOTH- Round Steak and Cube Steak

Grind into burger

Roast Quantities (Per Package) *

3-4 lbs (this is standard)

5-6 lbs

6-7 lbs

Other

If Other Please Specify

SHORT LOIN *

Porterhouse- known as the king of the steaks, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. Best grilled, broiled or cooked on a hot cast iron skillet.

T-Bone- is similar to the Porterhouse but T-bone steaks are cut closer to the front, and contain a smaller section of filet or tenderloin. This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone best grilled, broiled or cooked on a hot cast iron skillet.

New York strips & Filets- the same cut as porterhouse and t-bone but the bone is removed, separating the two sides of the loin.

Porterhouse & T-bones

NY Strips & Filets (boneless)

Grind into burger

TENDERLOIN *

The best cut of meat!!! ***If you get porterhouse/t-bone you will only receive a few tenderloin medallions because they will be apart of the steak. If you choose NY strips/filets then you have the options of leaving the tenderloin whole or cut into medallions***

Tenderloin Medallions

Whole Tenderloin

Grind into burger

SIRLOIN *

Sirloin Steak- is a cut between the ribs and rump area. This steak is known to be leaner and less fatty than the other premiere steaks. Best used for grilling a healthy meal.

Sirloin Steak

Grind into burger

Rib Area *

Ribeye (or Rib Steak)- is a rich cut of meat from the rib that contains great marbling. It is an extremely tender steak and should be cooked on the grill.

Rib Roast (Prime Rib)- is when the rib is left as whole. This is commonly used as a meal for families on holidays. It is best cooked on high for a short period of time to brown the outside, and then cooked for hours at a low temperature.

Tomahawk Rib Steaks- is a rib steak with about 5 inches of left on it

Ribeye (Rib Steak)

Rib Roast (Prime Rib)

BOTH- Ribeyes & Rib Roast

Tomahawk Rib Steaks

Thickness of Steaks *

5/8'

3/4' (this is standard)

1.25'

Other

If Other Please Specify

Ground Beef Packaging *

1lb

1.5 lbs

2 lbs

Other

If Other Please Specify

Pre-Made Patties *

1/4 Pound Patties

1/3 Pound Patties

None

The following cuts will be ground into burger if "No" is selected (heart, liver, tongue will be thrown out)

Brisket *

Yes

Grind into Burger

Stew Meat *

Yes

Grind into Burger

Short Ribs *

Yes

Grind into Burger

Tri-Tip *

Yes

Grind into Burger

Soup Bone *

Yes

No, Throw Away

Flank Steak *

Yes

Grind into Burger

Skirt Steak *

Yes

Grind into Burger

Organs (Heart, Liver, Tongue, Oxtail, Suet)

Please type in any organs you would like or they will be thrown away

Additional cutting instructions or requests for BEEF

Pork

NOT INTERESTED

ADD on --- 20 lbs of Bacon + a free shirt ( $135 )

Interested and want more information (half or whole)

PORK (1/2) or (Whole)

1/2- $400
Whole- $750

A whole pig will roughly consist of the following 
---------------------------------------------------------------------------
Ham- 30 lbs 
Chops- 25 lbs 
Bacon- 20 lbs 
Hocks- 5lbs 
Sausage- 40 lbs 
Picnic Roast- 15 lbs 
Brats- 10 lbs
TOTAL 145-150 lbs 

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