[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-571313-105":3,"detail-sidebar-cat-1-en-105":74,"doc-detail-571313-en":120},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":67,"head_meta":69,"extra_data":71,"updated_unix":73},105,"en","beef-processing-guide-pricing-order-form","Beef Processing Guide - Pricing & Order Form","","Beef Processing Guide provides contact and ordering details for processing whole and partial beef cuts, including whole/1-2 and quarter split options, grinding, patties, and specialty preparations like steaks and roast thickness selection. It lists per-pound pricing for multiple processing categories and includes a structured form to record customer information, purchased quantities, steak thickness, package counts, roast weights, and optional ground beef, rump roast, brisket, chuck selections, and kept cuts. It also covers bulk and patty package sizes, patty sizing, minimum requirements, and special instructions.",{"@graph":14,"@context":66},[15,34,49],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/letters/","Letters",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/beef-processing-guide-pricing-order-form/571313/",4,{"url":32,"name":10,"@type":35,"author":36,"headline":10,"publisher":39,"fileFormat":42,"inLanguage":8,"description":12,"dateModified":43,"datePublished":43,"encodingFormat":42,"isAccessibleForFree":44,"interactionStatistic":45},"DigitalDocument",{"name":37,"@type":38},"Fans","Person",{"url":19,"name":40,"@type":41},"DocShare","Organization","application/pdf","2026-10-13",true,{"@type":46,"interactionType":47,"userInteractionCount":4},"InteractionCounter",{"@type":48},"ViewAction",{"@type":50,"mainEntity":51},"FAQPage",[52,58,62],{"name":53,"@type":54,"acceptedAnswer":55},"What processing options are offered in the guide?","Question",{"text":56,"@type":57},"The guide covers processing whole and 1/2 beef, front 1/4 and hind 1/4, split 1/2’s and 1/3rd’s, and additional options like 1/8th processing, grinding, patties, and ground beef.","Answer",{"name":59,"@type":54,"acceptedAnswer":60},"How are steak thickness and roast weights handled?",{"text":61,"@type":57},"It specifies the standard steak thickness as 3/4 inch and asks customers to indicate weight for roasts (with an average roast weight of 3 pounds). Customers also choose package counts and thickness for various steaks.",{"name":63,"@type":54,"acceptedAnswer":64},"What bulk and patty sizes are available, and are there any minimums?",{"text":65,"@type":57},"Regular packaging for bulk is listed as 1, 1.5, or 2 pound packages. Patties can be made for an additional $0.60 per pound with a 10 lb. minimum, and customers can choose patty size options of 1/4, 1/3, or 1/2.","https://schema.org",{"og:url":32,"og:type":68,"og:title":10,"og:site_name":40,"og:description":12},"article",{"robots":70,"canonical":32},"index,follow",{"doc_id":72,"site_id":7},571313,1791911777,{"code":4,"msg":75,"data":76},"success",[77,82,87,92,97,102,107,111,116],{"id":78,"doc_module":22,"doc_module_name":25,"category_name":79,"show_sort_weight":80,"slug":81},11,"Presentations",90,"presentations",{"id":83,"doc_module":22,"doc_module_name":25,"category_name":84,"show_sort_weight":85,"slug":86},12,"Resumes",80,"resumes",{"id":88,"doc_module":22,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},14,"Invoices",70,"invoices",{"id":93,"doc_module":22,"doc_module_name":25,"category_name":94,"show_sort_weight":95,"slug":96},15,"Posters",60,"posters",{"id":98,"doc_module":22,"doc_module_name":25,"category_name":99,"show_sort_weight":100,"slug":101},16,"Social Media",50,"social-media",{"id":103,"doc_module":22,"doc_module_name":25,"category_name":104,"show_sort_weight":105,"slug":106},17,"Forms",40,"forms",{"id":108,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":109,"slug":110},18,30,"letters",{"id":112,"doc_module":22,"doc_module_name":25,"category_name":113,"show_sort_weight":114,"slug":115},21,"Paper Templates",5,"papers-templates",{"id":117,"doc_module":22,"doc_module_name":25,"category_name":118,"show_sort_weight":4,"slug":119},158,"General","general-158",{"code":4,"msg":75,"data":121},{"doc_id":72,"user_id":122,"nickname":37,"user_avatar":123,"doc_module":22,"category_id":108,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":129,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":130,"faqs":131,"seo_title":132,"seo_description":12,"update_tm":73,"read_time":22},5909892330395,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Beef Processing Guide  \n8375 Freeland Ave. SW. Byron Center, MI 49315 Ph. (616) 878-1578 Fax (616) 878-9833  \nEmail To: [processing@Byroncentermeats.com](processing@Byroncentermeats.com)  \nHours: 7am-6pm Monday-Friday & 7am-3pm Saturday  \nProcessing Whole & 1/2  \nProcessing Front 1/4 & Hind 1/4 Processing Split 1/2's & 1/3rd's  \nProcessing 1/8th's Grinding  \nPatties  \nGround Beef Squares  \n= .65/lb.  \n= .65/lb.  \n= .68/lb.  \n= .70/lb.  \n= .08/lb.  \n= .60/lb.  \n= .30/lb.  \n\n| Name: |  |  |  |  |\n| --- | --- | --- | --- | --- |\n| Phone Number: |  |  |  |  |\n| Alternative Phone Number: |  |  |  |  |\n| Address: |  |  |  |  |\n| Email: |  |  |  |  |\n| Purchased From: Qty of Beef (1/2, 1/4): |  |  |  |  |\n| **Standard Steak Thickness is 3/4\"\u003Cbr>**Indicate Weight for Roasts (Average is 3\\#) Hind 1/4 |  |  |  |  |\n| Choose up to 2 Items from the Round:\u003Cbr>  Round Steak → Tenderized? Yes:   No:  \u003Cbr>  Round Roast → Roast Weight?  \u003Cbr>Indicate Number per Package and Steak Thickness for the Following:\u003Cbr>  Sirloin Steak → Number per Pack?   Thickness?  \u003Cbr>  T-Bone Steak → Number per Pack?   Thickness?  \u003Cbr>  Porterhouse → Number per Pack?   Thickness?  \u003Cbr>  New York Strip (Instead of the T-Bone and Porterhouse Steaks) → Number per Pack?   Thickness?   Choose up to 2 Items from the Sirloin Tip (Choose 1 if you're getting a Split 1/2):\u003Cbr>  Cube Steak (Tenderized)   Sizzler Steak   Sirloin Tip Roast → Roast Weight?  \u003Cbr>Indicate if you want your Rump Roast:\u003Cbr>  Rump Roast → Roast Weight?   or   Put into Ground Beef\u003Cbr>Front 1/4 |  |  |  |  |\n| Choose 1 item from the Rib Section:\u003Cbr>  Rib Steak (Steak with a Bone)\u003Cbr>  Delmonico Steak (Steak without a Bone)   Standing Rib Roast (Roast with a Bone)   Rolled Rib Roast (Roast without a Bone) | Number per Pack?\u003Cbr>Number per Pack? Roast Weight?\u003Cbr>Roast Weight? | | Thickness?\u003Cbr>Thickness? |  |\n| Indicate if you want your Brisket: (You can keep it whole or cut in 1/2; on a Quarter Beef you will receive one piece) .   Brisket → Whole   Cut in 1/2   OR   Put into Ground Beef\u003Cbr>Choose 1 or Both of the Following (Most people go with Roasts, since Chuck Steak is the least tender of the Steaks):\u003Cbr>  Chuck Steak Number per Pack?   Thickness?  \u003Cbr>  Chuck Roast Roast Weight?  \u003Cbr>Indicate Any of the Following you want to Keep:\u003Cbr>  Skirt Steak   Flank Steak   Short Ribs   Soup Bones\u003Cbr>  Stew Meat → Package Size? 1:   1½:   2:   Total Pounds of  \u003Cbr>You will have Ground Beef. Regular Packaging is Bulk 1, 1½, or 2 pound pkgs. Patties can be made for an additional $.60 per pound with 10 lb. minimum. Indicate the Percentage you would like into Bulk and Patties and the amount per pack:\u003Cbr>  % Bulk → Package Size? 1:   1½:   2:  \u003Cbr>  % Patties → Patty Size? 1/4:   1/3:   1/2:   Number per Pack?(minimum 1\\#)   Special Instructions:   |  |  |  |  |","cbCaigwAYR8vF2Du","https://ap.wps.com/l/cbCaigwAYR8vF2Du","pdf",250827,"English","# Beef Processing Guide\n## Contact & Hours\n## Processing Options & Pricing\n## Customer Information\n## Cut Selection Form\n## Bulk and Patties Options","[{\"question\":\"What processing options are offered in the guide?\",\"answer\":\"The guide covers processing whole and 1/2 beef, front 1/4 and hind 1/4, split 1/2’s and 1/3rd’s, and additional options like 1/8th processing, grinding, patties, and ground beef.\"},{\"question\":\"How are steak thickness and roast weights handled?\",\"answer\":\"It specifies the standard steak thickness as 3/4 inch and asks customers to indicate weight for roasts (with an average roast weight of 3 pounds). Customers also choose package counts and thickness for various steaks.\"},{\"question\":\"What bulk and patty sizes are available, and are there any minimums?\",\"answer\":\"Regular packaging for bulk is listed as 1, 1.5, or 2 pound packages. Patties can be made for an additional $0.60 per pound with a 10 lb. minimum, and customers can choose patty size options of 1/4, 1/3, or 1/2.\"}]","Beef Processing Guide - Pricing & Order Form | PDF"]