Ground beef and sausage you can choose 1 lb., 11/2 lb.,or 2 lbs.

Sausage can be mild, medium, hot or ground pork with no seasoning.

For steaks and chops we need how thick (1/2inch 3/4 inch,etc) to slice them and how many individual steaks or chops in a package(1,2,3,etc).  For roasts we need how many pounds you want each roast to weigh(2,3,4,etc).

For boiling beef, short ribs, soup bones, spareribs, neckbones,  yes or no.

For hogs if you want your ham, bacon, jowl, & hocks cured or fresh.

For beef how long do you want the carcass to hang before we cut it, most people hang it 10 to 14 days.

You can print this form, fill it out and bring it in or email it.

Call if you have questions on how to fill it out.

217-322-4994 anyone answering the phone can help you.