1/2 Beef - Cutting Instructions
Please complete below to give the butcher instructions on how to have your beef cut up. If you would prefer to do this by phone or send a separate email, that works fine as well. 
506 534-2262   info@bunnettgreenmeadows.ca
If you have specific instructions or would like to add any comments in any of the sections, click "other" and add your comment.
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Your name *
Phone number *
E-mail *
Preferred contact method
Generally we prefer our meat to be... *
Standard Bunnett Cut
Here is our standard cut for 1/2 beef, if this cut suits you just check the box below. 

If you would like this cut with a few minor modifications, use the space under "Other" to outline those changes. 

If you have chosen one of these options, you DO NOT need to fill out the rest of the form. That's it, you are done. 🙂 Thank you for your order!

If you prefer to customize your cut, feel free to do so by filling out the rest of the form below.

All Steak: 3/4" thick
Roast Size: 2-3 lbs
Approximately 50% Ground
80/20 Lean Ground Beef
Average Boneless Stew Meat (10 pkgs)
Minimal Stir Fry Strips (5 pkgs)


2 of each of the following roasts:
Shoulder Roasts (boneless)
Blade Roasts (bone-in)
Cross Rib Roasts (boneless)
Sirloin Tip (boneless)
Eye of Round (boneless)
Round Roasts (boneless)
Rump Roasts (bone-in)
Brisket Roast (boneless)

Number in brackets gives you a rough  idea of how many to expect.
Rib Steak (10-12 steaks - 1/pkg)
Strip Steak with bone-in (8-10 steaks - 1/pkg)
Tenderloin Sliced (8 pkg - 2 medallions/pkg)
Top Sirloin (8-10 x 1 lb pkgs)
Flank Steak (1x 1-2 lbs)

Beef Ribs (6 pkg- 2-3lbs/pkg)

Meaty Soup Bones (2 pkg)

Marrow Bones  (4 pkgs)
Knuckle Bones  (2 pkgs)

Liver (4 pkgs - 1 lb/pkg)

Fat (2 x 10 lb bags)

Organs - Heart, tongue, kidneys

This cut will generally end up with the following proportions:
50% Ground
20% Steaks
30% Slow cook (includes roasts, stew meat and stir fry)

Standard Bunnett Cut
Customized Cut
If you prefer to customize your cut, please complete the rest of the form, making a choice in each section. You may add a comment to any section by clicking "other" and adding your comment. There is also a place at the end to add any general comments you might like to make. Thank you for your order! 🙂
Steak thickness preferred:
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Roast Size
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Ground  - general preference  Please understand that the more steaks and roasts that are cut the less meat is available to make into ground or stew meat/stir fry. By indicating your overall preference here, helps in getting the overall percentage of ground to suit your needs. Ground is generally packaged in 1 lb pkgs, if you would like a different size of package, please indicate that under "other".
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Ground - grind
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Boneless Stew Meat (approx. 1" cubes)  approx 1 lb pkgs
Stir Fry Strips   (approx 1 lb pkgs)
Steaks and Roasts 
In each section below the cuts come from the same section of meat. If you choose more than one cut, the section of meat will be divided to provide some of each cut. If you would like a greater percentage of one than the other, please provide that information under "other".
Shoulder
Rib
Cross Rib
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Ribs
Brisket
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Loin 
Sirloin
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Round
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Eye of Round
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Sirloin Tip
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Organs, Fat and Other
Please check any items you would like. Please note that some items have an "or" which means you can have that item or the item below it.
Any comments you would like to add.
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