If you’re not familiar with the beef processing/packaging options, use this as a starting point. You can customize any way you’d like but it’s nice to have something to start with.
Blessing Falls Farm recommended whole/half calf cut sheet:
Here’s a printer friendly pdf version: Beef_Cut_Sheet.pdf
all paper wrapped (vacuum packed is an option at extra cost)
all steaks cut in 1″ thickness
T-Bone Steak (1 per pkg)
Boneless Ribeye Steak (1 per pkg)
Sirloin Steak (1 per pkg)
Seven steaks – to ground beef
Round – tenderized cutlets, 1 lb per pkg
Fajitas/Flank/Skirt (1 lb pkg)
Soup Bones (meaty, 1 to 2 lb package) – 6 pkgs max per half, 12 per whole calf
Stew Meat (1 lb package) – 6 pkgs max per half, 12 per whole calf
Chili Meat (1 lb package) – 6 pkgs max per half, 12 per whole calf
Chuck Roast (approx. 3 pounds each)
Rump Roast (approx. 3 pounds each)
Pikes Roast (approx. 3 pounds each)
Arm Roast (approx. 3 pounds each)
Brisket – boneless, cut in half so there’s 2 packages per half, 4 per whole
Short Ribs – 1 to 2 lb package, 4 pkgs max per half, 8 per whole calf
Liver – 1 lb package, 4 max per half
don’t keep other organs (heart, tongue, etc.)
Ground Beef (1 lb package – thin plastic sleeve, or vacuum pack at extra cost)
bags of bones, 4lbs each bag, 3 max per half/6 per whole (for bone broth in crock pot or for pet treats)
Here’s a printer friendly pdf version: Beef_Cut_Sheet.pdf