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Beginners Board
beef order/cut sheet
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1468635" data-attributes="member: 968"><p>Here's an assortment:</p><p><a href="https://www.google.com/search?q=butcher+order+form+beef&rlz=1C1KMZB_enUS577US613&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwjoufbFyI7YAhXFx4MKHf4nBvoQsAQIOw#imgrc=__nCOVGGwWGsJM" target="_blank">https://www.google.com/search?q=butcher ... OVGGwWGsJM</a>:</p><p></p><p>I have everything that "can" be cut into a steak, cut into 1" steaks. Chuck steak, round steak, London Broil, and of course all the good cuts. We harvest our steers at about 13 months of age, so they are extremely tender. I'm not afraid to serve round steak to company. I don't have any pot roasts made because we make them out of venison. Love cube steaks and flank steaks also.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1468635, member: 968"] Here's an assortment: [url=https://www.google.com/search?q=butcher+order+form+beef&rlz=1C1KMZB_enUS577US613&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwjoufbFyI7YAhXFx4MKHf4nBvoQsAQIOw#imgrc=__nCOVGGwWGsJM]https://www.google.com/search?q=butcher ... OVGGwWGsJM[/url]: I have everything that "can" be cut into a steak, cut into 1" steaks. Chuck steak, round steak, London Broil, and of course all the good cuts. We harvest our steers at about 13 months of age, so they are extremely tender. I'm not afraid to serve round steak to company. I don't have any pot roasts made because we make them out of venison. Love cube steaks and flank steaks also. [/QUOTE]
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beef order/cut sheet
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