Cut Sheet Guide · Plain English
Your Cut Sheet, Explained.
A walkthrough of every choice you’ll make on your cut sheet — so you can fill it out with confidence.
Contents
- Porterhouse & T-Bone
- Ribeye options
- Sirloin
- Round Steak
- Roasts
- Ground Beef
- Patties
- Organ meats
- Two common cut sheets
01 · What Is a Cut Sheet?
Where “side of beef” becomes your freezer.
A cut sheet is the form you fill out to tell the processor exactly how you want your beef cut, packaged, and labeled. It’s where a “side of beef” turns into the steaks, roasts, and ground beef in your freezer.
Most first-time bulk-beef buyers feel a little overwhelmed by the form on day one — and that’s normal. By the time you’ve made a few choices, the rest fall into place.
02 · The Loin Choice
Porterhouse / T-Bone — or filets + NY Strip.
These are the same cut at different points along the loin. Either Porterhouse/T-Bone (bone-in, strip on one side, tenderloin on the other) OR filets + a whole tenderloin paired with NY Strip — never both from the same animal.