BEEF Butcher Instructions
Please fill out this butcher information request for the beef you are having processed. Any questions or issues please contact us at Oxford Packing (208) 897-5179 or oxfordpackingidaho@gmail.com
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Are you a new or existing customer?
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Name
Address (City/State)
Telephone Number
Producer Name (Who is bringing in your beef?) *
Size of Beef
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How do you want your beef packaged? 
***(Please make sure that if your producer is paying cut and wrap that they are okay with the upgrade to Vacuum Seal.)
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Steaks Per Package
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Steak Thickness
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Size of Roasts
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How do you want your Shoulder cut?
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How do you want your Chucks cut?
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How do you want your Brisket cut? 
(on a quarter you will only get a half)
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How do you want your Prime Rib cut? 
(on a quarter you only get steaks OR roasts)
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How do you want your Sirloin Tip cut?
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How do you want your T-bone cut?
(If you are vacuum sealing, we recommend the New York/Filet option as the bones tend to puncture the plastic). 
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How do you want your Sirloin cut?
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How do you want your Short Rib cut?
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How do you want your Top Round cut?
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Do you want the Rump Roast from the Round?
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How do you want your Bottom Round cut?
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How do you want your Stew Meat cut?
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How do you want your Ground Beef packaged?
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Do you want any hamburger patties?
They are 1/3lb patties and are $1/pound extra. 

Let us know how many pounds you'd like into patties and how many patties per package. 
Do you want Soup Bones?
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Any thing else you'd like us to know?
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