Ground beef and sausage you can choose 1 lb., 1 1/2 lb.,or 2 lbs.
If you want patties we have 1/4 & 1/3 pound patties.
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 beef how long do you want the carcass to hang before we cut it, most
people hang it 10 to 14 days.
For hogs if you want your ham, bacon, jowl, & hocks cured or fresh.
Sausage can be mild, medium, hot or ground
pork with no seasoning.
You can print this form, fill it out and bring it in, fax 217-322-6055 or
email it to firstname.lastname@example.org
if you have questions on how to fill it out.
217-322-4994 anyone answering the phone can help you.