Half Beef Cut Sheet & Order Form

Important Things to Note:

  • Please make sure to submit the form when you are finished.
  • *This symbol will indicate our Butcher’s suggestion throughout your cut sheet. You may always choose different cuts, but if you are unsure what to choose, look for the asterisk.

Our Standard Specifications:

Unless otherwise noted in the special instructions at the end of this form, this is how your cuts will be prepared:

  • Steaks will be cut to 1″
  • Roasts will be cut to 2-4 lbs.
  • Tenderloin Filets will be cut to 2″
  • Round steaks will be cut to 3/4″


  • All products will be vacuum packaged.
  • Roasts will be packaged one per package
  • Rib, T-Bone, Porterhouse, New York steaks, and Chuck Eye Steaks will be 1 per package
  • All other steaks will be packaged 2 per package


Chuck Eye (Select up to 2)(Required)
The Chuck Eye Steak is commonly referred to as the "Poor Man's Ribeye." You may pick a maximum of 2 options.
Chuck Short-Rib(Required)
Denver Steaks are similar to a boneless short rib and Korean Style ribs are a thinly sliced short rib (marinate and quick cook).
Flat Iron steaks are tender and a favorite of steakhouses.
Ranch Steaks eat similar to a sirloin steak with less fat.
Petite Tender(Required)
The Petite tender is commonly used for steak medallions at the popular chain restaurant Olive Garden.
Mock Tender(Required)
The Trimmed Flat Brisket is a good smoking brisket (the courser muscle is removed).
If the age of your animal exceeds 30 Months of age based on teeth dentition during slaughter, your rib cuts will automatically be boneless.
Back Ribs(Required)
If the age of your animal exceeds 30 Months of age based on teeth dentition during slaughter your rib cuts will automatically be boneless. You can only receive back ribs if boneless ribeye steaks or boneless rib roasts are chosen.
Skirt Steak(Required)
Short Ribs(Required)
Short-Loin (Select up to 2)(Required)
If the animal we harvested was over 30 months of age, this option must default to boneless New York Steaks and Boneless Tenderloin Filets. You may only choose a maximum of two of the following.
Flank Steak(Required)
Our sirloin steaks are cut smaller, similar to a restaurant sirloin (approximately 3" by 4-5"). Baseball sirloins are cut approximately 2.5" by 2.5" to create a baseball look, these are popular at steakhouses.
The Coulotte is a famous Brazilian cut, known as Picanha. It is a great smoking roast that is similar to a Tri-Tip roast and is a 4-6 hour cook time (vs. 12 hours with a Brisket).
The Tri-Tip is a great smoking roast that has a 4-6 hour cook.
Butt Tenderloin(Required)
If you chose the whole tenderloin in the short-loin section, this question is not applicable
Top Round(Required)
Bottom Round(Required)
Eye of Round(Required)
Sirloin Tip(Required)
Value-Added Cuts (Select up to 2)(Required)
You may only choose a maximum of two of the following.
Steak Thickness Preference(Required)
Ground Beef Package Weight (lbs)(Required)
Please specify the package weight.
Ground Beef Patties(Required)
Ground Beef Patties are +$1.00/lb.
30lbs. is the minimum for ground beef patties. If you do not want any ground beef patties please type 0.
How many total pounds of Stew Meat would you like? The Butcher recommends 4 lbs.
Stew Meat Package Weight (lbs)(Required)
Please specify the stew meat package weight.
In animals over 30 months the neck bones will be discarded
Beef Fat(Required)
Please note that if the animal was lean, there is a possibility you will not receive any extra fat.
Special requests will be considered but are not guaranteed.
Would you like to receive our monthly newsletter?(Required)

Craig Angus Ranch, LLC

6018 North County Road 19
Fort Collins, Colorado 80524
(970) 402-1098

Providing top-quality, natural,
black angus beef to Fort Collins and Wellington, Northern Colorado
and Wyoming.