Nielsen's Processing
Beef Cutting Instructions
1. T-bone or New York Strip and Tenderloins?
2. Sirloins and Rib-Eyes?
3. Chuck/Arm Roasts or Ground Beef?
4. Stew Meat?
5. Ribs or Ground Beef?
6. Soup Bones?
7. Brisket or Ground Beef?
8. Tip Roasts, steaks, or Ground Beef?
9. Rump Roasts or Ground Beef?
10. Round Roasts, Steaks, or Cubed Steaks or Ground Beef
11. 1lb, 1.5lb or 2lb Ground Beef packages
12. Canning Meat?
How thick would you like your steaks and how many per pack?
How large would you like your roasts?
Extras are available.
Hog Cutting Instructions
1. Pork Chops (Fresh or cured and smoked)
2. Bacon (Fresh or cured and smoked)
3. Hams (Fresh or cured and smoked)
4. Hocks (Fresh or cured and smoked)
5. Ground Pork or Seasoned Sausage
6. Lard (Ground or rendered)
7. Shoulder Roasts, Shoulder Steaks or Cottage Bacon
How thick would you like your steaks and how many per pack?
How large would you like your roasts?
** Anything not wanted goes into trim for ground pork or seasoned sausage.**
Extras are available.