Butcher Preference Form

Customize your cuts & packaging.

1
2
3
4
5
6
7
8
9

Order Information

Loading...
Loading...
Loading...
Loading...

Butcher Summary

Loading...
Loading...
Loading...
Loading...

Cut Preferences

Packaging Choices

Steak Thickness

RMC standard steak thickness is 1.25". Please fill in a desired thickness if you prefer it different.

Ground Meat Packages *

2 lb. ground meat packages have no extra charge
1 lb. ground meat packages have an extra charge of $.50/lb. of total ground meat weight
This is a required question

Stew Meat *

Stew meat is processed in 1 lb. packages
This is a required question

Organs *

Can choose multiple options below. In some cases, the organs may not be available; depending on who harvested the animal or if deemed inedible.
This is a required question

Cross Cut Shank *

Cross Cut Shanks make great Osso Buco. Find a recipe online and be amazed with the flavor. RMC cuts the shanks 2" thick.
This is a required question

Soup Bones *

These are the knuckle bones of the animal. RMC will leave some meat on them to make great soup.
This is a required question

Marrow Bones *

These are long cylinder shape bones with lots of marrow inside.
This is a required question

Save excess fat trimmings *

This is an additional charge of $2/lb.
This is a required question

Save and package excess bones *

Other than marrow bones and soup bones. This is an additional charge of $20
This is a required question

Brisket

Please choose from the options below. Only one option can be selected from each cut.

Brisket *

The whole brisket is a very large cut on most beef. It is recommended to cut in half.
This is a required question

Chuck Section

Please Choose below if you want to go with a bone-in chuck or the boneless chuck options.

There are a lot more options with the boneless including Chuck Eye Roast, Steak or Chuck Eye Roll (left whole), Flat Iron, Top Blade Steak, and Mock Tender Roast.

Bone-In you have the options of Chuck Blade Roast (7-bone Roast) or Chuck Blade Steak.

Note: If you Choose Ground all these cuts go to Ground Beef.

Chuck Option *

This is a required question

Chuck Boneless

Chuck Eye *

This is a required question

Top Blade *

The gristle can be removed to fabricate the Flat Iron steak or it can remain and be cut into Top Blade Steaks.
This is a required question

Mock Tender Roast *

This is a required question

Arm Section of the Chuck

Arm *

RMC cuts the Arm Roast 2" thick and then cuts in half to make the roast more user friendly. The boneless half is labeled Arm Roast. The half with the bone in is labeled O-Bone Roast. Great for the Crock Pot!
This is a required question

Chuck Rib *

The Arm section of ribs in the Chuck Primal are meatier than the section in the Short Plate Section. RMC gives the option below to choose Dino Ribs (Chuck Short Plate). Dino Ribs are 4 ribs and approximately 7 inches in length. Only 1 Dino Rib cut in each beef half. Customer can choose Dino Ribs below and then get plenty of Short Ribs later in the Short Plate Section or choose to have short rib cut from this section as well.
This is a required question

Rib Section

Rib *

Beef back ribs are only available with the boneless options below. Side note: Reason why Beef Back Ribs are not a meaty rib is because they are cut close to the rib bone to insure a proper Rib Eye Steak. Bone-In options the back Ribs are part of the cut. If a boneless option is chosen back ribs are packaged separately.
This is a required question

Short Plate Section

Plate Ribs *

There are 7 ribs in this sections (6-12 ribs on beef carcass). You have the choice of choosing all short ribs here. Also have the choice of keeping 6-7-8 rib. These 10-12 inch long ribs RMC calls Plate Bront Ribs. Put these on the smoker and get prehistoric. Then the 9-12 rib can be cut for Short Ribs. You have the choice to pick two options below.
This is a required question - select up to two options

Skirt Steak *

There is a Inside Skirt Steak and Outside Skirt Steak. They are packaged separately.
This is a required question

Flank Section

Flank Steak *

This is a required question

Flap Steak *

Also referred to as Bavette Steak.
This is a required question

Short Loin Section

If you know the animal is over 30 months old you must choose from the boneless options below. T-Bone & Porterhouse Steaks are a Bone-in Cut. New York Steaks and Filets are a Boneless option. Not common but a option to you is not cutting New York Steaks and leaving it whole (Striploin Roast) under boneless option.

Short Loin *

This is a required question

Sirloin Section

Sirloin, known as "Top Block," can be kept whole as a large roast or cut into different pieces. The first decision is whether to keep the "cap on" or "cap off." The "cap of the Sirloin" is "Picanha Roast" (similar to tri-tip). If the "cap off" option is chosen, the available cuts are "Picanha Roast with Sirloin Steak, or Baseball Sirloin Steaks." If the "cap on" option is chosen, the available cuts are "Top Block (Left Whole), or Top Sirloin Steak."

Sirloin Option *

This is a required question

Sirloin Cap Off (Picanha)

Picanha *

Very equivalent to the well known Tri-tip. Also called Coulotte Roast.
This is a required question

Sirloin Cap Off *

Baseball Cut is approximately 2 1/2" by 2 1/2" to create a baseball look or choose the steak option cut at 1 1/4" thickness or whatever thickness you chose in the beginning for your steaks.
This is a required question

Beef Round

Tri Tip *

This is a required question

Sirloin Tip *

Also known as Round Tip. If you like Steaks better than Roast then choose the steak option or visa versa. Steaks will be cut at the thickness you choose and Roast will be cut 3" thick (2-3lbs.).
This is a required question

Ball Tip *

This is a roast cut off the end of the Sirloin Tip. Small bit of the butt end of the tenderloin is part of this roast. Its a great BBQ cut similar to the Tri-Tip.
This is a required question

Rump *

This can be a large roast. This roast is tied with butcher string.
This is a required question

Top Round *

London Broil are cut at 2" wide. RMC doesn't offer jerky cuts, but if you want to make jerky at home this is a great cut to slice into jerky. Cube steaks are great for chicken fried steak lovers but can also just be seasoned and BBQ. Great way to make a tough steak tender.
This is a required question

Bottom Round *

Cube steaks are great for chicken fried steak lovers but can also just be seasoned and BBQ. Great way to make a tough steak tender.
This is a required question

Eye of Round *

If you like French Dip Sandwiches then choose the Eye Round Roast and find yourself a recipe.
This is a required question

Disclaimer Agreement

You have acknowledged all processing fees, boxing fees, and storage fees for late pick-up.

I have read the disclaimer agreement above and agree to its terms? *

This is a required question