Story City Locker's OFFICIAL INSPECTION Pork Cut Sheet
236 W. Broad St. | Story City, Iowa 50248 | Hours: M-F 11 am - 5:30 pm, Sat 8 am - Noon

Following are the questions we would ask if you were to call us with your instructions. If you'd prefer to talk through the cut sheet with us, call the locker at 515-733-6328.

Today's Date *
MM
/
DD
/
YYYY
Your Farm Name (optional)
Your answer
Your First Name *
Your answer
Your Last Name *
Your answer
Street Address *
Your answer
City *
Your answer
State *
Your answer
Zip Code *
Your answer
Phone Number *
Your answer
State of Iowa Inspected Processing *
Required
Are you processing more than one animal for yourself at this time? *
Which type of processing is your preference, skinned or scald? *
How much carcass are these instructions for? *
REAR LEG - Side 1 *
Up to 2 selections are possible
Required
REAR LEG (Side 1) - Bone In or Boneless? *
Roasts / Hams Sizes - Side 1 *
When 'No Preference' is selected & you're getting roasts, we'll default to our standard.
Leg Steaks / Slices Sizes - Side 1 *
The saw 'eats' a lot of meat when we cut steaks, chops, and slices less than 1" thick
(optional) Comments regarding the rear leg 1:
Your answer
SPARE RIBS - Side 1 *
(optional) Comments regarding the spare ribs 1.
Your answer
BELLY - Side 1 *
We slice bacon one way. It's a thick cut.
Sliced Belly Products Packaging - Side 1 *
(optional) Comments regarding the belly 1.
Your answer
LOIN (Side 1) - Which do you prefer, pork chops or loin roasts? *
Cured & Smoked products, a $1.50 per lb fee applies
Babyback Ribs are only available if you get boneless chops (or roasts.) (Side 1) *
Would you like the Babyback Rack of Ribs?
SIRLOIN (Side 1) - Do you want the sirloin chops? *
This chop typically has as much bone as meat.
Would you like Canadian Bacon? (Side 1) *
A $1.50 per lb fee applies to all 'Yes' selections
Chop Sizes - Side 1 *
Chop / Leg Steak Packaging - Side 1 *
Loin Roast Sizes - Side 1 *
Cut into roasts, each loin has (2) New York Roasts & (1) Ribeye Roast
(optional) Comments regarding the loin 1.
Your answer
SHOULDER - Side 1 *
These roasts are commonly known as 'butt' roasts.
Shoulder, bone in or boneless? (Side 1) *
Cottage Bacon? (Side 1) *
Getting this will reduce your amount of Shoulder Roasts & the roasts will be boneless.
Shoulder Roast Sizes - Side 1 *
(optional) Comments regarding the shoulder.
Your answer
JOWL - Side 1 *
HOCKS - Side 1 *
SIDE 2 (WHOLE PIG PROCESSING) INSTRUCTIONS
Next
Never submit passwords through Google Forms.
This form was created inside of Story City Locker. Report Abuse - Terms of Service