Beef cutting form

Instructions must be received at least two days before date of collection.

This form is designed to be quick and easy to use

Don’t like forms? – we’re happy to take cutting instructions by email or telephone – see right for numbers

Fields marked with an * are required

Your Details


Abbatoir


Hanging Beef is normally hung for 21 days, which is included in the price. If you wish to hang for extra days, these are charged at £1.50 a day.


Please enter the planned collection date.

Collection is 6am to 2pm Monday to Friday or later by arrangement on Thursday and Friday.


Packing

Each joint will be packed individually in a translucent bag labelled with the cut. Steaks are packed in pairs and labelled. We can vacuum pack joints and steaks,  and/or box the beef for better storage/presentation.

- if you select some, you will select which later

- if you select some, you will select which later


Cutting

A standard cut consists of :

  • Topside, Silverside, and Toprump as joints
  • Rump, Sirloin and fillet and shin/leg as steaks
  • Rib and Brisket as joints
  • Chuck as steaks
  • Braising as diced
  • Remainder as mince

If you wish all your beef animals cut the same way, then enter the total number of animals below, and select standard or individual cuts. If you want to cut only some this way, then enter the number of animals to be cut this way, and you can select further cut lists for the remaining animals.


First Cutting Instructions

    - If you select individual cuts a form will appear