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

 

C & S Meat Design

HC 64 Box 475

Bridgeland, UT. 84021

(435) 646-3320

                   email us with questions at csmeatdesign@yahoo.com    or at chetclayburn@ubtanet.com

 

                 

 BEEF: Your Cut

 

Name-____________________________________                 Date -  Killed _________

Phone-___________________________________                                      Cut____________

Address-_________________________________                             Called_________

                                                                                                        PICKED UP________         

 

Kill  Fee -                                                                                          $   18.00

       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   _____   

Steak  Thickness.           7/8in    1in      OR_____ 

 

 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       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

       10LB MIN                           

        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

 

Name __________________________                                   Date   Killed____________

Phone-_________________________                                               Cut_______________

Address-_______________________                                               Called___________

_________________________________                                          __________________

 

Stakes Per Pkg.   2    3   4     5    6   

 

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)

 
CARCASS WEIGHT._____________________@ .50                              $_________
 
SKINNING WHOLE ANIMAL ELK  $15  DEER $10.00                    $________

CAPING OF HIDE & HEAD               $60.00                                     $________

                                                                 Total Amount Due -    $_______                

NOTES ABOUT MEAT:

 

 

WILD GAME EXTRAS

 

 

Breakfast sausage       @  .49 lb  X______lb                                        $_______

 

2x24 in. tubes approx. 4 lbs ea.  For the following

 

Summer Sausage           @2.00 lb  x _____ lb                                       $ _______

 

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           $__________

                                                                                                                                                           

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