Pork Cutting Instructions

Please let us know how you want your pork cut in the form below. If you are unsure or need assistance we would be more than happy to help. Just give us a call during business hours.

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Name
Who brought in the pork?
How many steaks would you like per package? Note if you pick no steaks you will receive no steaks with your order.
How thick do you like your steaks cut?
Roast sizes will be approximately the size requested. Note that if you pick none that you will receive no roasts with your order.
Ground pork package sizes will be approximately the size requested. Further selections for different ground pork will be towards the end of the form.
Note that there is an extra charge for smoking / curing.
Note that there is an extra charge for smoking / curing and slicing.
Note if you are getting USDA inspection on your pork, the cured / smoked ham will be made boneless.
Note that there is an extra charge for smoking / curing.
Note that there is an extra charge for smoking / curing and slicing.
If not curing bacon you can leave this option as none.
Note that there is an extra charge for smoking / curing and slicing. If you chose cured / smoked for bacon there will be a bacon question later in the form.
Would you like to save your tenderloin? If not it will be left on your bone-in chops, or ground if chops are boneless.
Note that there is an extra charge for smoking / curing and slicing. If you chose cured / smoked for bacon there will be a bacon question later in the form.
Note that if you choose to save the baby back ribs, your rib end will be boneless cut.
If choosing picnic boston options, please fill out next 2 choices for picnic and boston. If you did not choose picnic boston options you can skip the next 2 options. If you chose cured / smoked for bacon there will be a bacon question later in the form. Note that there is an extra charge for smoking / curing and slicing.
Only fill out this option if you chose picnic boston options in the shoulder section.
Only fill out this option if you chose picnic boston options in the shoulder section.
Note that there is an extra charge for smoking / curing and slicing.
Note that the head may not always be available.
If you chose cured / smoked for bacon there will be a bacon question later in the form. Note that there is an extra charge for smoking / curing and slicing.
Only fill this out if you are having any items cured / smoked for bacon. This is for any bacon you are having made from your product (belly, loin, shoulder, and/or jowl).
Only fill this out if you are having any items cured / smoked for bacon. If leaving items whole or cut in you can leave this option as none. This is for any bacon you are having made from your product (belly, loin, shoulder, and/or jowl).
If we are processing your product under USDA inspection, please leave any information that you want to be present on the label. This will need to include the business name along with the city and state. We can also add a website, email, phone number, and address.
Bulk Sausage
Note that there is a 10 pound minimum for each bulk sausage. These sausages cost extra to be made with your order. If you are not sure on pricing please check our website under processing or give us a call.
If you are having us make any bulk sausages from your product let us know the amounts of each here. You can do this by pounds or percentage of trim. Please note there is a 10 pound minimum on each type of bulk sausage. If the product requested does not meet the minimum or if there is not enough for the requested item(s) changes may be made at the butchers discretion. The amounts entered are the starting amounts and not the finished amount.
Smoked Linked Sausage
Note that there is a 20 pound minimum for each linked sausage. These sausages cost extra to be made with your order. If you are not sure on pricing please check our website under processing or give us a call.
If you are having us make any smoked sausages from your product let us know the amounts of each here. You can do this by pounds or percentages. Please note there is a 20 pound minimum on each type of bulk sausage. If the product requested does not meet the minimum or if there is not enough for the requested item(s) changes may be made at the butchers discretion. The amounts entered are the starting amounts and not the finished amount.
Fresh Linked Sausage
Note that there is a 20 pound minimum for each linked sausage. These sausages cost extra to be made with your order. If you are not sure on pricing please check our website under processing or give us a call.
If you are having us make any smoked sausages from your product let us know the amounts of each here. You can do this by pounds or percentages. Please note there is a 20 pound minimum on each type of bulk sausage. If the product requested does not meet the minimum or if there is not enough for the requested item(s) changes may be made at the butchers discretion. The amounts entered are the starting amounts and not the finished amount.
Meat Snack
These items are available as NOT FOR SALE items only. If you are getting USDA processing and choose these items, they will be marked as NOT FOR SALE. Note that there is a 5 pound minimum on each jerky, and a 20 pound minimum on snack sticks and summer sausage.
Please enter the amounts of each item here. Note that there is a 5 pound minimum on each jerky (please enter amount in pounds), and a 20 pound minimum on snack sticks and summer sausage (please enter amount in pounds or percentage of trim). If the product requested does not meet the minimum or if there is not enough for the requested item(s) changes may be made at the butchers discretion. The amounts entered are the starting amounts and not the finished amount.
Please enter any notes or special requests here. Note that we will do our best to accommodate your request.