[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565224-105":53,"doc-detail-565224-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","beef-cutting-sheet-order-cut-selections","Beef Cutting Sheet - Order & Cut Selections","","Beef Cutting Sheet for USDA-inspected beef processing, providing an order form to select whole, half, or split-side (quarter) portions and specify estimated weight ranges for chosen cuts. Includes detailed options for brisket, flank, short ribs, soup bones, stew meat, steak thickness preferences, roast weight categories, and multiple primal cut sections such as chuck, rib, loin, sirloin, tenderloin, and round. Also outlines ground beef preparation choices, patty sizing, specialty parts, and explains typical live-weight losses to hanging weight and retail cuts.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/beef-cutting-sheet-order-cut-selections/565224/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/beef-cutting-sheet-order-cut-selections/565224.png","ImageObject",442,249,{"name":88,"@type":89},"Oliver","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-15","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":9},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What portion sizes can customers order on the sheet?","Question",{"text":108,"@type":109},"Customers can choose whole, half, or splitside (quarter) portions. The form also directs users to page 2 for weight estimations.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How are ground beef and trimming handled if an item is not selected?",{"text":113,"@type":109},"If the listed following items are not chosen, they will be trimmed and added to ground beef. The form also offers grind choices for ground beef.",{"name":115,"@type":106,"acceptedAnswer":116},"How does the document explain beef weight loss from live weight to retail cuts?",{"text":117,"@type":109},"It states that an average 1,250 lb steer yields about 58% hanging weight after slaughter and dressing, then additional shrink occurs on the rail. It further notes that fat and bone removed during cutting result in an additional 30%–45% loss, averaging around 430 lb of retail cuts.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},565224,1792107087,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":9,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":9},8796095461610,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Caledonia Packing  \n3892 92nd Street SE, Caledonia, MI 49316 1-616-891-8447 [info@caledoniapacking.com](info@caledoniapacking.com)[ ](info@caledoniapacking.com)[caledoniapacking.com](caledoniapacking.com)  \nUSDA Inspected Kill and Processing of Livestock  \nBeef Cutting Sheet  \nOrder: p Whole p Half p Splitside (Quarter)  \nPlease see page 2 for estimations of weights.  \nIf the following items are not chosen, they will be trimmed and added to your Ground Beef  \np BRISKET (529) (p Whole p Cut in Half)  \np FLANK (527) p SHORT RIBS (706) p SOUP BONES (705)  \nSTEW MEAT: (507)  \nLbs per Pkgs-p 1lb. pkgs p 2lb. pkgs  \nPkgs-p 2 p 3 p 4  \np Grind for Ground Beef (509)  \nSTEAK CHOICES:  \nThickness-p 1/2\" Thin p 3/4\" Avg p 1\" Thick p 1-1/4\" Thick  \nPkgs-p 2/pkg p 3/pkg p 4/pkg  \nROAST WEIGHTS: -Chuck, Round, Rump & Sirloin Tip  \nWeight: p 2-3 lbs. p 3-4 lbs. p 4-5 lbs. p 5-6 lbs.  \nCHUCK: Choose 1  \np Roasts (530)  \np Grind for Ground Beef (509)  \np 50% Roasts (530) & 50% Grind for Ground Beef (509)  \nRIB CUTS:  \nSplitside: Choose 1  \np Rib Steaks (Bone-In) (505)  \np Delmonico Steaks (Boneless) (565)  \n1/2 or Whole Beef: Choose up to 2  \np Rib Steaks (Bone-In) (505)  \np Delmonico Steaks (Boneless) (565)  \np Boneless Prime Rib Roast (504)  \np Bone-In Prime Rib Roast (503)  \nLOIN:  \nSplitside:  \nBone-In: T-Bones (514) & Porterhouse (515) 1/2 or Whole Beef: Choose 1  \np Bone-In: T-Bones (514) & Porterhouse (515)  \np Boneless: New York Strip (523)  \nTenderloin: p Whole (550) OR p Cut in 1-1/4\" Steaks (531)  \nSIRLOIN: Choose 1  \np Boneless Sirloin Steak (536)  \np Grind for Ground Beef (509)  \nSIRLOIN TIP: Choose 1  \np Sizzler Steaks (518)  \np Roast (517)  \np Grind for Ground Beef (509)  \nROUND STEAK: Choose up to 2 (50/50)  \np Roasts (551)  \np Sliced (510)  \np Tenderized (511)  \np Grind for Ground Beef (509)  \nName:    \nPhone:    \nAddress:    \n___________________________  \nFarmer:    \nBeef Cuts/Carcass Info:  \nPlease see chart and info on the next page to help you make choices about options that will suit you best.  \nSpecific Customer Requests:  \n___________________________  \n___________________________  \n___________________________  \n___________________________  \n___________________________  \n___________________________  \n___________________________  \n___________________________  \n___________________________  \nRUMP ROAST: Choose 1  \np Yes (513)  \np Grind for Ground Beef (509)  \nSPECIALTY PARTS:  \np Suet (523)  \np Broth or Dog Bones (545)  \nGROUND BEEF: Choose 1  \np All Bulk (509)  \np 1 lbs. p 1-1/2 lbs. p 2 lbs.  \np Bulk & Patties Patty Portion  \np 10 lbs. p 15 lbs. p 20 lbs.  \np 25% p 50%  \nPatty Weight (All patties come 4/Pkg)  \np 1/4 lb. (526) p 1/3 lb. (540) Bulk Packages  \np 1 lbs. p 1-1/2 lbs. p 2 lbs.  \n1,250 lb. Beef-On the Hoof  \nNot all of the steer makes it to the table. On average, a 1,250 pound steer will only weigh approximately 58% of it’s live weight once it makes it to the rail. This approximate 42% loss during the slaughter and dressing procedure is a result of the animal being bled and the hide, head, hooves, viscera, lungs and heart being removed. The remaining 58% is often referred to as the “Hanging Weight” or the weight “On the Rail”. But, the loss doesn’t stop there. Once the carcass is on the rail it begins to leach moisture (shrink) which accounts for additional weight loss. Consequently, the longer the beef hangs, the more weight and moisture loss. This along with the fat and bone removed during the cutting account for an additional 30%-45% loss depending on bone-in vs. boneless cuts and if one chooses to take all their offal (liver, heart, tongue, tail,& suet) . In summary, a steer weighing 1,250 pounds on the hoof will average around 430 pounds of retail cuts (steaks, roasts, ground beef, stew beef, etc.) .  \n*All weights vary due to species, genetics, feed regimen and age.  \n430 lb. Beef-Retail Cuts (Cut & Packaged, ready to bring home)  \n• Round 103.2 lbs.  \nRound Steak  \nRump Roast  \nSirloin Tip Steak  \nCubed S","cbCaijutynw7n1Pd","https://ap.wps.com/l/cbCaijutynw7n1Pd","pdf",482545,"English","# Order Selections\n## Portion Choice and Weight Estimates\n## Ground Beef and Trimming Options\n## Steak Thickness and Roast Weights\n## Primal Cut Selections (Chuck, Rib, Loin, Sirloin, Round)\n## Patty and Specialty Parts Options\n## Beef Yield: On the Hoof to Retail Cuts","[{\"question\":\"What portion sizes can customers order on the sheet?\",\"answer\":\"Customers can choose whole, half, or splitside (quarter) portions. The form also directs users to page 2 for weight estimations.\"},{\"question\":\"How are ground beef and trimming handled if an item is not selected?\",\"answer\":\"If the listed following items are not chosen, they will be trimmed and added to ground beef. The form also offers grind choices for ground beef.\"},{\"question\":\"How does the document explain beef weight loss from live weight to retail cuts?\",\"answer\":\"It states that an average 1,250 lb steer yields about 58% hanging weight after slaughter and dressing, then additional shrink occurs on the rail. It further notes that fat and bone removed during cutting result in an additional 30%–45% loss, averaging around 430 lb of retail cuts.\"}]","Beef Cutting Sheet - Order & Cut Selections | PDF",1791849197]