C&S
MEAT DESIGN
C&S
MEAT DESIGN
A Cut Above the Rest. C&S Meat Design Sets a Standard of Excellence
Bridgeland, Utah 84021
Phone (435) 646-3320 or (435) 823-3320
Meat Processing Form
email us with questions at csmeatdesign@yahoo.com or at chetclayburn@ubtanet.com
BEEF: Your Cut
Phone-___________________________________ Cut____________
Address-_________________________________ Called_________
PICKED UP________
EMERGENCY KILLS ($50) ALL DAYS EXCEPT MONDAYS $__________
Cut & Wrap @ . 26 lb. X Dress Weight - ______________ $ ________
CIRCLE WHAT YOU WANT DONE
Steaks Per Pkg. 2 3 4 _____
ROUNDS CUT INTO STEAKS ROASTS CUBED
Burger 2 lb. Pkg. Burger 5 lb Pkg.
Lean AS POSSIBLE Regular
Roast size- CROCK POT SIZE Med. Large
NETTED ROLLED ROASTS_ ______ $1.00 EA $________
BACK Ribs Short Ribs Stir fry Stew Meat
( This will be made into burger if not circled )
100% Beef Franks _____ lb. @ $ 1.89 lb. $ _______
Beef Sausage _____ lb. @ $ 0.49 lb. $ ______
PATTIES ______lb. @ $ 0.25 lb. $ _______
Jerky meat (Teriyaki, Cajun, Regular) _____lb. @ $3lb. WET $ _______
(stick) OR (Made from the rounds) 8# of meat = 2# Jerky approx.
FSC Tag / Beef Promotion / Brand Inspection- $ 7.00
Total Weight - ____________ Total Amount Due - $ ________
Dress Weight - ____________
CONDITION OF ANIMAL POOR FAIR GOOD EXCELLENT Thanks, C & S Meat
Pork: Your Cut
Name-________________________________ Date - Killed_______
Phone-________________________________ Cut__________
Address-______________________________ Called______
________________________________________ ______________
Kill Fee $ 15.00
Cut & Wrap @ $. 26 lb. X Dress Weight- __________ $ ________
Curing @ . 40 lb. X _________lb. $ ________
H______________#_____________#_____________B____________#_____________
Circle what you want
HAMS CURED yes///no
HAM ROAST= LEFT WHOLE OR CUT IN HALF OR THIRDS W/STEAKS
BACON CURED Yes /// no
OR Fresh Side Pork
COUNTRY STYLE RIBS OR ROAST
Pork Chops Thickness ¾ 7/8 # Per Pkg 2 3 4 ____
Pork Roast=SHOULDER BUTT PICNIC
FRESH HAM not cured ROAST OR STEAKS
Pork Burger
Pork Sausage 1# plastic Bags ONLY!
SAUSAGE SEASONING >COUNTRY STYLE ITALIAN HOT
Sausage Links skinless @.89 lb x ______ lb $ _________
Hot links @ 1.89 lb x ______ lb $ _________
USDA tag -$ 1.00
BIN Location Dress Weight __________ Total Due $ _________
LAMB: YOUR CUT
Name-________________________________ Date – Killed________
Phone-_______________________________ Cut___________
Address-_____________________________ Called________
_______________________________________ ________________
Kill Fee - & CUT&WRAP $40.00
Lamb Chops Per Pkg. 2 3 4
Shoulder Steaks Per Pkg. 2 3 4
Full Leg-______ or Sirloin & Leg Roast-______
Stew Meat-______ Ribs-______
LAMB Sausage 2# plastic Bags ___________$ .49 LB ______________ ( cut off what you want refreeze rest)
Hot Sausage ???
USDA tag - $ 1.00
Total
Weight-________ Total Amount Due $ _________
Dress Weight-________ Cash / Check # __________
ELK VENISON
.50 Cut & Wrap/.BONED Flat $ 40.00
Steak Thickness. 3/4in 1in
Burger 2 lb. Pkg. Plastic only Add fat beef pork
Roast Size- SMALL MED. LARGE.
PRE-COOLER PREPARATION FEE ($20 PER HR.) $________
(THIS REMOVES DIRT, HAIR, ETC TO STOP BACTERIA GROWTH & CONTAMINATION)
CAPING OF HIDE & HEAD $60.00 $________
NOTES ABOUT MEAT:
WILD GAME EXTRAS
Breakfast sausage @ .49 lb X______lb $_______
2x24 in. tubes approx. 4 lbs ea. For the following
Pepperoni @ 2.00 lb x ______ lb $ ________
Pastrami @ 2.00 lb x ______ lb $ ________
Salami @ 2.00 lb x _______ lb $ ________
Jerky meat (Teriyaki, Cajun, Regular) lb.__ @ $3.00 WET $________
STRIPPED 0R PROCESSED ( STICKS )
HOT LINKS/KILABASA @ 2.00 LB X_________LB $___________
HOT DOGS @ 2.00 LB X_________LB $___________
PRE-COOLER PREPARATION FEE ($20 PER HR.) $________
(THIS REMOVES DIRT, HAIR, ETC TO STOP BACTERIA GROWTH & CONTAMINATION)
TOTAL $__________
