[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565223-105":53,"doc-detail-565223-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","custom-cutting-instructions-beef-cut-yield-per-steer-selection-worksheet","Custom Cutting Instructions - Beef Cut Yield Per Steer - Selection Worksheet","","Beef custom cutting instruction and selection worksheet focused on choosing primary cuts and specifying package preferences. Lists multiple beef cut categories (e.g., ground beef, ribs, steaks, roasts, tenderloin, and miscellaneous items) alongside calculated yield shares per steer, presented with approximate totals and percentages. Includes fields for customer details and preferences such as preferred steak thickness, preferred ground beef and stew package weights, number of steaks per package, and preferred roast sizes, with a note to confirm the order before cutting.",{"@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/custom-cutting-instructions-beef-cut-yield-per-steer-selection-worksheet/565223/",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/custom-cutting-instructions-beef-cut-yield-per-steer-selection-worksheet/565223.png","ImageObject",442,249,{"name":88,"@type":89},"Noah","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 information is collected from the customer on this worksheet?","Question",{"text":108,"@type":109},"It collects customer name and phone details, along with selection choices for cuts and preferences for steak thickness, package weights, and roast sizes.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How are beef cuts organized for customer selection?",{"text":113,"@type":109},"Beef cuts are grouped into labeled sections (A through H and additional items), covering ground beef, ribs, roasts, steaks, tenderloin, and miscellaneous components.",{"name":115,"@type":106,"acceptedAnswer":116},"What yield information is provided in the document?",{"text":117,"@type":109},"It provides approximate total take-home meat yields and percentage breakdowns per steer for major cut groups and subcategories.","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},565223,1792107450,{"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":76,"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},8796095462418,"https://ap-avatar.wpscdn.com/avatar/80000253c1241d02b47?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778826106357471780","A  \nGround Beef Blade Roast Braising Ribs  \nCross Rib Roast Bone-In  \nCross Rib Roast Boneless  \nB  \nRib Roast  \nRib Steak  \nRib Eye Roast Back Ribs  \nSpencer Steak/Rib Eye Steak  \nF  \nGround Beef Shank Steak  \nC  \nTenderloin Roast/Steak T-Bone Steak Porterhouse Steak Striploin Steak  \nG  \nBeef for Stew Ground Beef  \nD  \nBoneless Sirloin Steak Sirloin Steak Tenderloin  \nH  \nFlank Steak Ground Beef  \nE  \nBoneless Rump Roast Top Round Roast Round Steak Bottom Round Roast Eye Roast  \nGround Beef Minute Steak  \nSirloin Tip  \nBeef Cut Yield Per Steer  \nApproximate ~Based on 569 lbs. take-home meat  \nChuck-209.5 [lbs. total](lbs. total), which is 29% of the dressed/hanging/carcass weight  \nBlade Roasts and Steaks   33.9 lbs. Ground Beef and Stew Meat   83.3 lbs. Arm Pot Roasts and Steaks   35.5 lbs. Cross Rib Pot Roast   25.4 lbs. Fat and Bones   31.4 lbs.  \n[Round-155.8 lbs. total](Round-155.8 lbs. total), which is 22% of the dressed/hanging/carcass weight  \nTop Round......................................................................................................................... 34.6 lbs. Bottom Round   31.2 lbs. Tip ..................................................................................................................................... 16.8 lbs. Rump................................................................................................................................... 7.8 lbs. Ground Beef   33.4 lbs. Fat and Bones   32 lbs.  \n[in Cuts-134.6 lbs. total](in Cuts-134.6 lbs. total), which is 19% of the dressed/hanging/carcass weight  \nFlank Steak   3.6 lbs. Pastrami Squares .................................................................................................................. 2.9 lbs. Outside Skirt   2.2 lbs. Inside skirt   2.5 lbs. Boneless Brisket   16 lbs. Ground Beef and Stew Meat   87.3 lbs Fat and Bone   20. 1 lbs.  \n[Short Loin-115.7 lbs. total](Short Loin-115.7 lbs. total), which is 16% of the dressed/hanging/carcass weight  \nTenderloin Steak   6. 8lbs Porterhouse Steak   19.6 lbs. T-bone Steak   9.8 lbs. Strip Steak ............................................................................................................................. 15 lbs. Sirloin Steak   15.3 lbs. Ground Beef and Stew Meat   22.7 lbs. Fat and Bone   26.5 lbs.  \n[Rib-66.6 lbs. total](Rib-66.6 lbs. total), which is 9% of the dressed/hanging/carcass weight  \nRib Roast   23.9 lbs. Rib Steak   9.2 lbs. Short Ribs   8.6 lbs. Ground Beef and Stew Meat   16.5 lbs. Fat and Bone   8.4 lbs.  \n[Misc. -32.7 lbs. total](Misc. -32.7 lbs. total), which is 5% of the dressed/hanging/carcass weight  \nKidney and Hanging Tender ................................................................................................ 4.9 lbs. Fat, Suet and Cutting Loss ................................................................................................. 27.8 lbs.  \nCustom Cutting Instructions  \nCustomer Name:  Phone (H)   (W)   (C)    \n\n| Primary Cuts | Please indicate the cut you want from each section by checking the appropriate box. |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- |\n| A\u003Cbr> Ground Beef  Blade Roast\u003Cbr> Braising Ribs\u003Cbr> Cross Rib Roast Bone-In\u003Cbr> Cross Rib Roast Boneless\u003Cbr>E\u003Cbr> Boneless Rump Roast  Top Round Roast  Round Steak\u003Cbr> Bottom Round Roast  Eye Roast\u003Cbr> Ground Beef  Minute Steak  Sirloin Tip |  | B\u003Cbr> Rib Roast\u003Cbr> Rib Steak\u003Cbr> Rib Eye Roast  Back Ribs\u003Cbr> Spencer Steak/ Rib Eye Steak\u003Cbr>F\u003Cbr> Ground Beef  Shank Steak\u003Cbr>Other\u003Cbr> Shank Bones \u003Cbr> Suet  Oxtail | C\u003Cbr> Tenderloin Roast/Steak\u003Cbr> T-Bone Steak  Porterhouse Steak  Striploin Steak |  |  | D\u003Cbr> Boneless Sirloin Steak  Sirloin Steak\u003Cbr> Tenderloin |\n|  |  |  | G\u003Cbr> Beef for Stew  Ground Beef |  | H\u003Cbr> Flank Steak  Ground Beef |  |\n|  |  |  | Marrow Bones  Tongue  Liver  Heart\u003Cbr> Miscellaneous   |  |  |  |\n| Preferred Steak Thickness (1”, 3/4” etc.)   Preferred Ground Beef Package Weight:\u003Cbr> 1 lb. Pkg.  2 lb. Pkg.  Othe","cbCaivxs39CfDrxR","https://ap.wps.com/l/cbCaivxs39CfDrxR","pdf",624262,"English","# Primary Cuts Selection\n## Customer Info\n## Preferred Thickness and Package Weights\n## Preferred Roast Size\n## Additional Comments","[{\"question\":\"What information is collected from the customer on this worksheet?\",\"answer\":\"It collects customer name and phone details, along with selection choices for cuts and preferences for steak thickness, package weights, and roast sizes.\"},{\"question\":\"How are beef cuts organized for customer selection?\",\"answer\":\"Beef cuts are grouped into labeled sections (A through H and additional items), covering ground beef, ribs, roasts, steaks, tenderloin, and miscellaneous components.\"},{\"question\":\"What yield information is provided in the document?\",\"answer\":\"It provides approximate total take-home meat yields and percentage breakdowns per steer for major cut groups and subcategories.\"}]","Custom Cutting Instructions - Beef Cut Yield Per Steer - Selection Worksheet | PDF",1791849190]