Please don’t send this form back.This is just a guide for you to use at home, to assist you in your decision making. Brad, at Wengers, will review these cuts with you.
How many per pack: ____1 or ____ 2
Because thin steaks cook so rapidly, it’s easy to overcook them. So, we recommend that you have your steaks cut at least 1 inch thick or more. If you want boneless steaks be sure to specify that. If you would like smaller steaks (8-12 oz), especially from the sirloin, let the processor know or they will likely average 1.4-1.8 lbs
NY strip or T-bone/Porterhouse steak thickness:
____3/4” _____1” _____1 ¼* _____1 ½
Unfortunately, you can’t have both tenderloin fillets (fillet mignon) and T-bone/porterhouse steaks. The tenderloin is the small part of meat on a T-bone/porterhouse steak. If you want separate tenderloin fillets from your quarter of half, ask the butcher for them and for New York (NY) strip steaks. A NY Strip steak is the larger portion of meat from a T-bone/Porterhouse with the bone and tenderloin removed.
Rib eye: You can have this cut as boneless ribeye or bone-in rib steaks or as a standing rib roast (with bones), or ribeye roast (without bones).
Boneless______ or Bone-in______
Steak thickness: ____3/4” _____1” _____1 ¼* _____1 ½
Rib Roast ______3-4 lbs each _____5-6 lbs each
Sirloin: Choose boneless or bone-in. Specify size, as well
Boneless______ Bone-in_______ Size: 8-12 oz______ 1.4-1.8 oz______
Steak thickness: ____3/4” _____1” _____1 ¼* _____1 ½ S
Kabobs/Stew Meat: # of l lb packs ________
Roasts: Generally includes Chuck, Sirloin Tip, and Round (rump) roast. Can also include Rib roast. Roast
Weight ____2 lb packages ____3 lb packages* ____ 4 lb packages
____bone in ________bone out
Short Ribs: Most people opt to grind the short ribs into ground beef. Consider 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.
Grind_______ English Cut______ Boneless______
Ground Beef: ____1 lb packs ____1 ¼ lb. packs ____ 1 ½ lb. packs ____2 lb. packs
Hamburger Patties (extra charge):____ ¼ lb* or ____ 1/3 lb
Options for the 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.
______Stew meat: pre-cut, packaged meat cubes ready for browning for stew or chili. ______Top round (Rolled Rump) roast
Round steaks: _______cut thin ( ½ to ¾ inch thick) and tenderized for cube steak_________or cut thick ( 1 ¼ or 1 ½ inch thick) for making London Broil
Brisket: This is a delicious cut for barbecue, braising or for making corned beef. Otherwise it can be ground.
_______ or whole brisket
Soup bones: ____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: ____heart ____liver _____oxtail ____tongue
**There may be other specialty options - feel free to ask the processor.
Wenger Meats & Ice
511 East Louther Street
Carlisle, Pennsylvania 17013
Monday: 7:00am - 3:00pm
Tuesday: 7:00am - 3:00pm
Wednesday: 7:00am - 5:00pm
Thursday: 7:00am - 6:00pm
Friday: 7:00am - 6:00pm
Saturday: 7:00am - 3:00pm