Pork Cutting Instruction Form

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Name *

Full Name

List Farmers Name or Jones Procured Hog *

Jones Procured Hog

Other:

Your Phone Number *

Your Email

Amount of Pork *

Whole

Half

Cuts

Shoulder Cut *

Shoulder Pork Steaks

All Shoulder Roasts NO Pork Steaks

Grind into Sausage

Option 4

Required

Size of Roasts *

3 lb. is average

2-3 LBs

3-4 LBs

4-5 LBs

Steaks Per Package *

Additional Charge for one steak per package

Pork Chops *

additional charge for 2 chops per package

Pork Chop Thickness *

5/8 is average

1/2

5/8

3/4

1 1/4

Additional Cut Requirements

Please list any particular requirements not listed in questions above

Bacon

Fresh Side Pork or Smoked Bacon *

Bacon - cured and smoked is the most common

Slice Thickness *

Thin (1/8")

Regular (3-16")

Thick (1/4")

Additional Bacon Requirements

Please list any particular requirements not listed in questions above

Ham

Hams Cured & Smoked or Fresh (Un-cured) *

Ham Packaging *

Can be Bone-In or Bone-less

Whole

Half

Ham Steaks & Roasts

All Steaks

All Roasts

If Boneless - can be shaved

If Boneless - can be sliced lunch meat

Additional Ham Requirements

Please list any particular requirements not listed in questions above

Sausage

Sausage Type *

Choose from the following; Two Flavors on Whole Pork, One Flavor on Half Pork

Ground Pork 1 lb. pkgs (no seasoning) no additional cost

Breakfast Sausage 1 lb. pkgs (seasoned) additional cost

Sweet Italian additional cost

Hot Italian additional cost

Fresh Brats additional cost

Smoked Brats additional cost

Links additional cost

Seasoned sausage patties additional cost

Required

Additional Sausage Requirements

Please list any particular requirements not listed in questions above

Additional Pork Requirements

Hock *

Smoked

Fresh

Into Sausage

Save Pork Lard *

additional charge

Yes

Questions?

Call (616) 642-9212 for any questions and to set up a butcher time

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