Beef Order Form

*SALE* $3.75 Per Pound (Hanging Weight)

Packaging/processing instructions for your whole, half, or quarter

 

A NONREFUNDABLE DEPOSIT IS REQUIRED OR YOUR ORDER WILL NOT BE PROCESSED...

 

What happens when we take your order for a quarter/half or whole beef?

When we take your NONREFUNDABLE deposit for a quarter/half or whole beef, we try to give you a date when it will go to the meat processor. We will call you to take your meat cut order when the animal goes to the processor. The meat will then dry-age in their coolers for 7-10 days before being cut. Dry-aging helps tenderize the meat. Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup about two weeks after the date the animal went to the processor. You will pick up the meat at the processor, and at that time, we ask that you pay them for processing and also write a separate check to Western Legacy Farm and Ranch.

If you ordered a quarter please read this. If you ordered a half or whole skip this paragraph:

If you ordered a quarter, what you will receive is commonly called a “split half.” Because, the cuts of the meat in the front half differs dramatically from the back half, we evenly divide the cuts between the two to make it a fair offering. Again, this applies only to quarter orders. If you ordered a half or whole beef, you won’t have to split the cuts.

Choosing meat cuts, things to consider: (Asterisk* indicates most popular choice)

Some items cost extra, such as hamburger patties.

    Your Name

    Your Email

    Phone Number

    Size of Beef Order:
    Quarter BeefHalf BeefWhole Beef

    Steaks
    *How many per pack:
    OneTwo
    *Because thin steaks cook so rapidly, it’s easy to overcook them. We recommend that you have your steaks cut
    at least 1 inch thick or more.

    NY Strip/Tenderloin or T-Bone/Porterhouse Steak:
    NY Strip/TenderloinT-Bone/Porterhouse

    NY Strip or T-Bone/Porterhouse Steak thickness:
    3/4"1"1 1/4"1 1/2"
    *Unfortunately, you can’t have both tenderloin fillets (fillet mignon) and T-bone/porterhouse steaks. The
    tenderloin is the small part of the meat on the T-bone/porterhouse steak. If you want separate tenderloin fillets from
    your quarter or half, ask the butcher for them and for the New York (NY) strip steaks. ANY strip steak is the larger
    portion of the meat from the T-bone/Porterhouse with the bone and tenderloin removed.

    Rib Eye: You can have this cut as boneless ribeye or bone-in- rib steaks.
    BonelessBone-in
    3/4"1"1 1/4"1 1/2"

    Sirloin: Choose boneless or bone-in. Specify thickness, as well.
    BonelessBone-in
    3/4"1"1 1/4"1 1/2"

    Roasts:
    Generally includes Chuck, Sirloin Tip, and Round (rump) roast.

    Roast Weight:
    2 lb packages3 lb packages4 lb packages

    Short Ribs:
    Most people opt to grind the short ribs into ground beef. This is a shame, since braised short ribs are incredibly good.
    We recommend that you do a cut called an English cut if you plan to braise them. You can have them deboned which
    also removes some of the fat. If you like Korean style, grilled, short ribs you can have them cut Flanken style, or across
    the bone, at about ½ inch thick.

    GrindEnglish CutBoneless

    Ground Beef or Hamburger Patties (Hamburger Patties are extra):
    Ground Beef 1 lb packsGround Beef 2 lb packsHamburger Patties 1/4 lbHamburger Patties 1/3 lb

    Options for Round:
    Round steak is lean, and not quite as tender as other cuts. However there are several delicious options for the round.
    The round is composed of the top round and bottom round. If you would like to make steaks for London Broil, ask the
    butcher to cut the bottom round into steaks for this purpose.
    Round SteakGround beefStew meatTop round roast

    *Stew meat: pre-cut, packaged meat cubes ready for browning for stew or chili.
    *Top round (Rolled Rump) roast
    Comments:

    Round steaks: (If you chose Round Steak)
    Cut thin 1/2" cube steakCut thin 3/4" cube steakCut thick 1 1/4" London BroilCut thick 1 1/2" London Broil

    Brisket: This delicious cut for barbecue, braising or for making corned beef. Otherwise it can be ground.
    Ground beefWhole brisket

    Soup bones:
    Package separatelyGrind into ground beef
    *Package separately: Use for delicious soup, soup stock and stews. Or feed to your dogs.
    *Grind into ground beef: The meat, next to the bones is flavorful.

    Check all you would like with your meat order:
    HeartLiverOxtailTongue
    Comments:

    We will contact you prior to the processing to review and finalize!!

    After you have submitted your order. Please send your deposit for your order using this PayPal form or your order will not be processed.

    The deposit is NONREFUNDABLE! Thanks!


      

    Beef Packages