How to Fill Out a Beef Cut Sheet
The cut sheet tells the butcher exactly how to process your beef. Here's what every option means and how to choose.
9 min read
Tom has been buying half and whole cows from local farms for his own family since 2009. He spent 15 years working with small-scale cattle operations and now helps families find and evaluate farm-direct beef suppliers through Half a Cow Club's directory of 1,200+ producers.
Quick Answer
A beef cut sheet is a form you fill out telling the butcher exactly how to process your half or whole cow. You specify steak thickness (typically 1 inch), roast sizes (typically 3 lbs), ground beef package size (typically 1 lb), and extras like soup bones and organ meats.
Key decisions: Steaks (3/4" to 1.5" thick, 1-4 per package, bone-in or boneless), Roasts (2-4 lb sizes), Ground beef (1-2 lb packages, bulk or patties), Extras (soup bones, stew meat, short ribs, brisket, organs—often free if you request them).
Common mistake: Skipping the "extras" section. Soup bones and organ meats are usually free but discarded if you don't check "yes." Always request them—you can give them away if you don't use them.
What is a Cut Sheet?
When you buy a half or whole cow, the farmer sends the animal to a butcher (processor) for you. Before processing, you fill out a cut sheet—a form telling the butcher how to cut and package your meat.
This is one of the best parts of buying bulk beef. Instead of taking whatever cuts the grocery store has, you decide: thick or thin steaks? Big or small roasts? How much ground beef? It's your cow, your way.
Steak Options
Thickness
Most cut sheets offer: 3/4 inch, 1 inch, 1.25 inch, or 1.5 inch
- 3/4" — Thinner, cooks fast, good for quick weeknight meals
- 1" — Standard thickness, versatile, most popular choice
- 1.25" - 1.5" — Steakhouse style, better for grilling and reverse sear
Recommendation: 1" is a safe default. Go thicker if you grill often.
Steaks Per Package
Usually 1, 2, or 4 steaks per package
- 1 per pack — Maximum flexibility, thaw only what you need
- 2 per pack — Good for couples, most common choice
- 4 per pack — Family dinners, less packaging waste
Recommendation: Match to how many people you typically cook for at once.
Bone-In vs Boneless
Some cuts give you the choice: ribeye and NY strip can be bone-in or boneless
- Bone-in — More flavor, looks impressive, slightly harder to cook evenly
- Boneless — Easier to cook and slice, more uniform
Recommendation: Bone-in for grilling, boneless for pan-searing.
Roast Options
Roast Size
Usually 2 lb, 3 lb, 4 lb, or "leave whole"
- 2-3 lb — Good for 2-4 people, fits in most slow cookers
- 3-4 lb — Feeds 4-6, good for Sunday dinners
- Whole — Maximum flexibility, but requires more freezer space per piece
Recommendation: 3 lb roasts are versatile. Smaller households may prefer 2 lb.
Roast Types
Common roasts from a beef side:
- Chuck Roast — Most common, great for pot roast and shredded beef
- Arm Roast — Similar to chuck, slightly leaner
- Rump Roast — Leaner, best sliced thin after slow cooking
- Sirloin Tip Roast — Can be roasted or cut into steaks
Ground Beef Options
Package Size
Usually 1 lb, 1.5 lb, or 2 lb packages
- 1 lb — Most flexible, good for small batches, easy to thaw
- 1.5 lb — Middle ground
- 2 lb — Better for big batches of chili, meatloaf, etc.
Recommendation: 1 lb packs are most versatile. You can always thaw two.
Patties vs Bulk
Some processors offer pre-made burger patties
- Bulk ground — Maximum flexibility, use for anything
- Patties — Convenient for grilling, but locked into burger size
Recommendation: Get mostly bulk. Maybe one package of patties if you grill a lot.
Lean Percentage
Not all processors offer this, but some let you choose lean/fat ratio
- 80/20 — Standard, good flavor and moisture for burgers
- 85/15 — Leaner, better for tacos and meat sauce
- 90/10 — Very lean, can be dry for burgers
Specialty Items
Many cut sheets have a section for extras. Don't skip this—some of the best value is here.
Soup Bones
Marrow bones for making beef stock. Usually free, just check "yes." Amazing for homemade broth.
Stew Meat
Pre-cut cubes for stews and kabobs. Saves prep time. Usually comes from tougher cuts.
Short Ribs
Great for braising. Ask for them cut "English style" (across the bone) or "flanken" (thin across multiple bones).
Brisket
You usually get one brisket. Choose whole, or ask them to separate the flat and point.
Organ Meats
Heart, liver, tongue, oxtail. Often free if you want them. Nutritious and underrated.
Fat/Suet
Can be rendered into tallow for cooking. Some people make candles or soap. Usually free.
What You Actually Get From a Half Cow
A half cow (one side of beef) typically hangs at 300-350 lbs. After processing, you take home about 200-250 lbs of packaged meat. Here's roughly what that looks like:
| Cut | Approximate Yield | Notes |
|---|---|---|
| Ribeye Steaks | 8-12 steaks | Depends on thickness chosen |
| NY Strip Steaks | 8-12 steaks | Or T-bones if you keep bone-in |
| Sirloin Steaks | 4-8 steaks | Can also be cut as sirloin tip roast |
| Filet Mignon | 4-6 steaks | Small, premium cut |
| Roasts | 5-7 roasts (15-25 lbs) | Chuck, arm, rump, sirloin tip |
| Ground Beef | 40-60 lbs | Trim + any cuts you "grind" |
| Stew Meat | 5-10 lbs | If you request it |
| Brisket | 1 brisket (8-14 lbs) | Only one per side |
| Short Ribs | 3-5 lbs | If you request them |
| Flank Steak | 1 steak | Only one per side—don't grind it! |
Trim (fat, connective tissue, bone) accounts for 20-25% of the hanging weight. That's normal—it's not wasted, it becomes your ground beef.
Use our yield calculator to estimate your specific take-home weight, or the freezer space calculator to make sure it all fits.
Aging: Wet-Aged vs Dry-Aged
Some cut sheets ask whether you want your beef aged, and for how long. This makes a real difference in flavor and tenderness.
Wet-Aged (Default)
Beef is vacuum-sealed and aged in its own juices for 7-28 days. This is what most processors do unless you ask otherwise.
- • 14-21 days is typical
- • No extra cost
- • Tender with mild flavor
- • No weight loss
Dry-Aged (Request)
Beef hangs in a controlled cooler for 14-45 days. Moisture evaporates, concentrating flavor and developing a nutty, complex taste.
- • 21-28 days is the sweet spot
- • Costs extra ($1-3/lb)
- • Rich, concentrated flavor
- • Loses 10-15% weight to evaporation
Recommendation:
Wet-aged for 14-21 days is perfectly good for most people. If you love steakhouse-quality beef and don't mind the extra cost and weight loss, request dry-aging for 21-28 days. Not all processors offer dry-aging—ask before you commit.
Cut Sheet for a Quarter Cow
Buying a quarter cow? You're splitting a half (side) with another buyer, which means you share the same cut sheet. Here's how it works:
- 1.Both quarter buyers agree on steak thickness, roast sizes, and specialty items—or the processor splits the difference.
- 2.You each get roughly half the steaks, half the roasts, and half the ground beef. Odd-numbered items (like the single brisket or flank steak) go to one buyer.
- 3.Some processors let each quarter buyer pick their own ground beef package size. Ask about flexibility.
Tip: If you and the other buyer want very different things (one wants all steaks, the other wants all roasts), talk to the processor early. They can sometimes accommodate split preferences.
Common Mistakes to Avoid
- 1.Skipping the extras. Soup bones and organ meats are usually free. Don't leave value on the table.
- 2.All steaks, no roasts. You'll end up with way more ground beef if you skip roasts. Balance it out.
- 3.Oversized packages. A 5 lb package of ground beef is a pain to thaw. Smaller is more flexible.
- 4.Not calling the processor. If you have questions, call them. They do this every day and can help.
Sample Cut Sheet Choices
Here's a reasonable default for most families:
Printable Cut Sheet Template
A fill-in-the-blank cut sheet with sample choices and a yield breakdown. Print it out before your call with the processor.
Get the free PDF
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Cut Sheet Questions
What is a beef cut sheet?
What is dry-aged vs wet-aged beef?
Should I request organ meats and offal?
What cuts are best for a first-time bulk beef buyer?
Can I request custom cuts not on the standard sheet?
What happens to the meat I don't claim on the cut sheet?
How much meat do you get from a half cow?
Do I get a different cut sheet for a quarter cow?
When do I need to submit my cut sheet?
Delivery & Pickup Guide
Related Guides
Related Calculators
Sources & Methodology
- Penn State Extension - Understanding Beef Carcass Yields
- Oklahoma State University Extension - Custom Processing
- USDA Food Safety and Inspection Service - Custom Exempt Processing
- Half a Cow Club supplier directory - 1,200+ verified listings
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