Natural Harvest Beef Processing Form

If you have any questions, please feel free to contact us here: http://naturalharvestllc.com/contact/

NOTE: the asterisk (*) next to a selection indicates that it is part of our standard cut. Estimates are based on an approximately 800 lb grain-finished commercial steer that was standard cut. Actual take home amounts will vary with age of animal, how the animal was raised, and how much fat the animal has.

Beef orders are typically ready for pick up 3-4 weeks after harvest. Smoked products, hamburger, and extra hanging time will require more processing time.

Email *

Full Name *

Street Address *

City *

Zip Code *

Phone Number *

Name of Farmer: *

Choose One *

Whole animal

Half Animal

Split Side 1/4

Thirds

Ribeye *

If receiving a 1/4 please only choose 1 otherwise you can choose 2. This is a fattier cut, good for steaks. 4-5 steaks per 1/4th beef.

Boneless Steaks*

Bone-in Steaks

Boneless Prime Rib Roast

Bone-in Prime Rib Roast

Ground

Required

Round *

Choose any combination. This is a lean cut. Typically 10# per 1/4th.

Steak* (Note: top round steaks only unless specified otherwise in notes section)

Roasts*

Cubed Steaks (add an extra $1.00 per pound)

Ground

Stew meat (add an extra $1.00 per pound)

Required

Chuck and Arm *

Choose any combination. This is typically made into roasts--the chuck is a fattier shredding roast. About 1 arm roast and 4-5 chuck roasts per 1/4.

Steak

Roasts*

Ground

Required

Short Loin *

If receiving a 1/4 or a 1/2 please only choose 1 of the options provided otherwise you can choose 2. A moderately marbled, high quality cut. Typically 4-5 steaks per 1/4th.

T-Bones and Porterhouses*

(boneless) New York Strips and Tenderloin

(bone-in) Kansas City Strips and Tenderloin

Only Tenderloin Filets (typically only selected when the animal is going for mostly burger)

Ground

Required

Sirloin Tip *

Choose any combination. This is a lean cut, good for a slicing roast or grind. Typically 4# per 1/4.

Steak

Roasts*

Ground

Required

Sirloin *

If receiving a 1/4 please only choose 1 otherwise you can choose 2. This is a leaner cut, good for hearty steaks. Typically 3 steaks per 1/4th.

Steak*

Roasts

Ground

Required

How THICK do you want your STEAKS cut? *

Choose 1 thickness

3/4"

1"*

1 1/4"

1 1/2"

No steaks

Required

How many steaks per pack? *

Ground hamburger tube size *

A standard cut will receive approximately 20%-25% of the hanging weight back in ground burger. It is not possible to make every scrap of meat into a steak or roast, so these scraps are termed "trim", which can become ground beef or optional products as listed in the next question.

Would you like to keep any of the following products? *

If not selected as a cut product, the short ribs/soup bones/brisket will be boned out and added to your ground beef/ground beef products.

Oxtail

Liver

Heart

Short Ribs

Soup Bones

Tongue

Smoked and sliced brisket (Add $2.99/lb)

Raw Brisket

Marrow Bones (Cut Lengthwise for Broth) (Add $0.05/lb for bulk packaging or $0.10/lb for custom packaging)

Dog Bones (Not cut lengthwise) (Add $0.05/lb for bulk packaging or $0.10/lb for custom packaging)

Fat (Add $0.05/lb for bulk packaging or $0.10/lb for custom packaging or grinding)

NONE

Required

Optional Products

If you want a different combination please use OPTIONAL PRODUCT AMOUNTS section. ***Minimum of 10 pound increments required***

10 Pounds

20 Pounds

30 Pounds

1/3 Pound Patties ($1.00/lb)

Summer Sausage ($2.50/lb)

Garlic Summer Sausage ($2.50/lb)

Beef Sticks ($3.50/lb)

Ring Bologna ($2.50/lb)

Jerky ($12.00/lb)

Hot Dogs ($2.50/lb)

Optional Product Amounts

Please note the amount in pounds of your trim of each of the above selected products if applicable. ***Minimum of 10 pound increments***

Optional Products Write In

If the options above are do not fit your needs, please write in here what you would like.

Notes

Thank you for your order, please write in any special requests or questions.

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