Beef

PLEASE CLICK SUMBMIT AT THE BOTTOM OF THE PAGE YOU WILL RECIEVE A MESSAGE STATING YOUR ORDER WAS SUCCESSFUL

First Name *

Last Name *

Street Address *

Address Line 2

City *

State *

Zip Code *

Phone Number *

Email address your invoice will be sent to? *

Please verify email *

Who is your Farmer? *

*

You will recieve an Email invoice when your order is complete and ready for pick up.

AFTER ANSWERING THE QUESTION...Below each option, you will see a box like the one below. You can fill out specific requests for that cut of meat and we will do our best to accommodate! (PLEASE REMEMBER TO CLICK SUBMIT AT THE BOTTOM OF THE PAGE, YOU WILL NOT RECEIVE A CONFIRMATION EMAIL)

Are you getting a beef from Snake RIver Farms? *

NO

YES

(ATTENTION)

If you have an 1/8 Roaster or a 1/10 hamburger share these orders are standardized and do not require additional instructions.

Are you getting a Whole, Half or Quarter beef Price is on hanging weight. *

How THICK would you like the steaks? *

3/4 in. thick (Average)

1 in. thick

1 1/4 in. thick

1 1/2 in. thick 1 1/2 in. thick

How would you like the Round Steak area? (3 pkgs (2/pkg) per 1/4)) *

How many round steaks per package? *

1 per package (Additional charge $.15/lb hanging weight)

2 per package

Special Instructions Special Instructions

How would you like the Ribeye area cut? (approx 6-8 steaks per 1/4) *

Cut into steaks (most common)

put into hamburger

Prime rib roast (PLEASE SELECT SIZE)

Special Instructions Special Instructions

What size would you like your Prime rib roast. *

How many ribeye steaks per package? *

How would you like the T-Bone area? (2 qty Porterhouse per 1/4, 4-5 qty T-Bone per 1/4) *

Cut into T bones and Porterhouse steaks (most common)

OR...boneless for New York Strip and Tenderloin (add'l $30.00/ 1/2 beef)

Tenderloin only, no New York Strip

New York Strip only, no Tenderloin

put into hamburger

Special Instructions Special Instructions

How would you like the T-Bone area? (2 qty Porterhouse per 1/4, 4-5 qty T-Bone per 1/4)STRIPS AND TENDERLOIN ARE NOT AVAILABLE ON 1/4'S *

Cut into T bones and Porterhouse steaks (most common)

Put into hamburger

Special Instructions Special Instructions

How many T-bone/New York Strip/Tenderloin steaks per package? *

1 per package (Additional charge $.15 per lb charged on hanging weight)

2 per package

3 per package

4 per package

Special Instructions Special Instructions

How would you like the Tenderloin? (approx 2 steaks per 1/4) *

Cut into steaks (most common)

Put into hamburger

Left Whole (1/2 beef or whole beef required)

Special Instructions Special Instructions

How many Tenderloin per package? *

2 per package (minimum)

3 per package

4 per package

5 per package 5 per package

How would you like the Sirloin cut? (approx 3 steaks per 1/4) *

Cut into steaks (most common)

Put into hamburger

Left whole for sirloin roast

Special Instructions Special Instructions

How many sirloin steaks per package? (larger steak) *

1 per package (no charge)

2 per package

3 per package

Special Instructions Special Instructions

What size would you like the roasts? *

How would you like your Arm Roasts? (approx 2-3 qty roasts per 1/4) *

Roasts (all available)

Put into hamburger

Special Instructions (Qty wanted etc.) Special Instructions (Qty wanted etc.)

How would you like your Chuck Roasts? (approx 4-5 qty roasts per 1/4) *

Roasts (all available)

Put into hamburger

Cut into steaks

Special Instructions (Qty wanted etc.) Special Instructions (Qty wanted etc.)

How would you like the Rolled Rump Roast? (qty 1 each per 1/4) *

Rump Roast (all available)

Put into hamburger

Special Instructions (Qty wanted etc.) Special Instructions (Qty wanted etc.)

How would you like the Sirloin Tip Roast? (qty 1 each per 1/4) *

Sirloin Tip Roast (all available)

Put into hamburger

Special Instructions (Qty wanted etc.) Special Instructions (Qty wanted etc.)

How would you like the Ribs? (approx 3-4 pkgs per 1/4) *

Cut and put into 2 lb. packages

Put meat into hamburger, discard bones

Special Instructions Special Instructions

How would you like the Soup Bones? (approx 3-4 pkgs per 1/4) *

Cut with meat left on and put into 2 lb. packages

Cut for broth bones and put into 2 lb. packages (MEAT WILL GO INTO HAMBURGER)

Put meat into hamburger, discard bones

Special Instructions Special Instructions

If you would like extra bones (Appox 2-3 lbs Pkg) $2.00 per Lb (SNAKE RIVER FARMS ONLY)

How would you like the Stew Meat? (qty 4- 1 lb pkgs per 1/4) *

1# pkgs (all available) (if different, specify in box below)

Put into hamburger

Special Instructions Special Instructions

Do you want any of the organs/misc? Check all that apply. (Heart and Tongue will be added to hamburger if they are not selected, the balance will NOT be added to hamburger and will be discarded) *

Do you want any ADDITIONAL organs? Check all that apply.(SNAKE RIVER FARMS ONLY)

Specialty cuts, no charge *only one whole cut of each per half* (on a 1/4- you will get AT LEAST your share) *Select all that are wanted, Balance will go into hamburger*

Brisket (whole is approx 5-12 lbs depending on size of beef)

Flank steak (whole is approximately 2 lbs)

Skirt steak (whole is approximately 1-2 lbs)

Special Instructions Special Instructions

What size packages for the hamburger? (qty varies based on weight and how beef is cut) (very rough estimate: 30-50 lbs/ average 1/4) *

(1 lb.) packages (Additional Charge)

(1 1/3 lb.) packages (Standard Size)

(1 1/2 lb.) packages

(2 lb.) packages

Special Requests/ Additional Comments

I understand that after 14 days from invoicing there is $10 a week storage and handling fee, PAYING YOUR BILL DOES NOT RELEASE YOU FROM STORAGE FEES FOR MEAT LEFT AFTER 14 DAYS. I also understand that all prices are subject to change without notice. (due to circumstances out of our control) WE RESERVE THE RIGHT TO DONATE MEAT LEFT HERE BEYOND 60 DAYS WITHOUT NOTICE *

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Save & Return

Please use this to save and makes changes to orders. (please, understand we do our best to accommodate changes but cannot guarantee changes to initial orders)