How to Complete a Cut Sheet
So far in the series I’ve shared info on all the different cuts, cures, packaging types, and storage suggestions. If you have missed any of the previous topics or just want a refresher click the links below.
Cured/ smoked
I always start by printing off 2 cut sheets, one for my draft and one as my clean final copy.
My top tips:
Make sure to print legibly.
Please, please, please, include a phone number & email that you can be reached at. (One you check regularly) I always review cut sheets prior to submitting and will contact you for clarification if needed. If the butcher has questions they may try to reach you as well. These questions are time sensitive. If you can not be reached the butcher will proceed as they see fit (sometimes the easiest cuts for them are not the most cost conscious choice for the customer).
Work your way through selecting the cuts you would like, quantity per package, thickness desired, fresh/ smoke, and make note of any special requests. *you can refer back to my “Cuts” post if you need a quick reference guide on what’s what.
Keep a copy of your completed cut sheet for your records. I take a picture with my phone and save it to my favorites for easy access. This comes in very handy if the butcher needs clarification or you have questions about what you receive from the butcher.
Review the processing prices - prices are based on hot dressed weight.
You will be contacted with the dressed weight once your share is at the processor.
- Dressing
- Cut (Processing) & Package
- Smoked Meat
- Linked Sausage
- Cryovac (if you want vacuum sealed)
- Disposal Fee
If you have any questions at all please reach out via email, text or phone call!! I am here to help make this process as smooth as possible. My email is seacoastfarmhouse@gmail.com and my phone is (603)828-6045.
Best Wishes,
-Raych
