Beef Cut Sheet Walkthrough
Name, Phone Number ,Drop-off date, Tag number
-Name: The name you put in this section will be the name we put on the label for all of your cuts.
-Phone Number: The number you put here will be the number we will call/text to schedule the pickup of your beef
-Date: The date you put here should be the day the Animal was dropped off, not the date you are filling out the sheet
-Tag Number: This number could be an ear tag, or a number assigned by Teel's if there is no tag or the tag number conflicts with another animal that has the same number assigned already
Quarter vs Half vs Whole Beef Cutsheets
Quarter beef: A quarter beef does not mean the front or hind quarter in this case. It means a fourth of the total cuts from the beef, also known as a true quarter beef. When filling out a cut sheet for a quarter beef, make sure the other quarter of that half matches your quarter exactly.
Half Beef: When filling out a custom cut sheet for a half beef, please choose bone in or boneless options when filling out the sheet, we can not do half bone-in, and half boneless on the same half beef.
Whole Beef: When filling out a whole beef cutsheet you have quite a few more options when filling out your sheet, if this is your first time filling out a cut sheet for a whole beef, we would recommend calling or coming in to do your sheet.
Round
HB- If you don’t enjoy chicken fried steak or the tougher round steaks, please circle this option.
Tenderized Cutlets- circling this option will let our butcher know you want tenderized cutlets for chicken fried steak. We average 4 per pack but we can do anywhere from 2-8 per pack
Round Steak- Circling this option means that we will make your round loin into big round steaks, we recommend a max of 1” for tougher steaks like this.
Sirloin
Picanha- Brazilian cut, fat cap roast
Tri-tip- thin triangular lean cut
Sirloin steaks- With the picanha and tri tips separate the steaks will be significantly smaller Please specify thickness, and amount per package
Short loin
T-Bone- Bone in cut with New York strip on one side and tenderloin/filet on the other
New york strip- Bigger side of the T-bone we recomend
Filets - Usually 6-8oz 2 per pack, but with a half or whole beef you can ask for the tenderloin to stay whole so you can cut them to size yourself, or smoke the whole tenderloin
Ribeyes
Bone In Ribeyes- ribeyes cut to size with the bone still in it.
Boneless Ribeyes- Bone is cut off completely
Tomahawks - A very large ribeye with the whole rib bone still attached, so you will not be able to get short ribs, BBQ ribs, or tablitas from that half beef if you choose this option
Roasts
Pikes Peak Roast- Roast found in the round loin closer to the shank so it is a little bit of a tougher roast, but still very good for all roast lovers
Rump Roast- Rump roast is one of the more tender roasts
Arm roast- Similar to the Chuck roast but usually more tough like a Pikes roast
Chuck - Get it as a 3-5lb classic roast, or turn it into some awesome steaks, Denver chuckeye and flat iron by writing those three steaks to the right of the chuck column.
Sirloin Tip
Sirloin Tip- also known as Peeled knuckle, is a tougher cut, which is why we recommend is as stew meat
Brisket
Whole the whole brisket usually comes out to 12-16 lbs depending on the size of the beef
Half- We can cut it in half for you so it’s more manageable
Ribs
Short-Short ribs are very good if you like doing braised short ribs
BBQ- perfect for smoking a whole rack of ribs
Tablitas- Also known as Korean style Shgort ribs, they come out to about a quarter/half inch
HB
Circle 1# for 1lb tubes
Circle 2# for 2lbs tubes
Write “Vacuum seal“ to the right for 1 or 2lb vacuum seal bags ($0.50 Per Pound)
Fajita meat
Skirt,Flank,Flap three very similar cuts very good for fajita meat