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Mountain Side Farm
154 Mountain Road
Bloomingburg, NY 12721
845-742-6281 Kevin Hultslander
845-733-4809 Bill Hultslander
Email: mtnsidefarm@yahoo.com
Web Site: mntsidefarm.com
Cut instructions For Tag #_________________
Porterhouse:_________________________________________
T-Bone:_____________________________________________
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Ribeye/Delmonico:____________________________________
NY Strip/Shell:________________________________________
Tenderloin:__________________________________________
Sirlion Bone in:_______________________________________
Boneless sirloin:______________________________________
Sirloin Tip:___________________________________________
Flank:_______________________________________________
Hanger:_____________________________________________
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Cut instructions For Tag #_________________
Skirt:______________________________________________________
london Broil:_________________________________________
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Steaks:_________________________________________
Chuck:
Roasts:_________________________________________
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Brisket:_____________________________________________
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Eye Round:__________________________________________
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Short Ribs:___________________________________________
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Kababs/stew:________________________________________
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Heart:______________________________________________
Tongue:_____________________________________________
Liver:_______________________________________________
Ox Tail:_____________________________________________
Soup Bones:_________________________________________
Shank:______________________________________________
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Ground Beef:_________________________________________
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Patties:
4oz__________ 6oz__________ 8oz__________
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Cut instructions For Tag #_________________
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Additional Information:
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Mountain Side Farm
154 Mountain Road
Bloomingburg, NY 12721
845-742-6281 Kevin Hultslander
845-733-4809 Bill Hultslander
Email: mtnsidefarm@yahoo.com
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Cheat Sheet:
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Porter House: Normally 1” Thick Cut
T-Bone: Normally 1” Thick Cut
Ribeye/Delmonico: Normally 1” Thick Cut or Roast
NY Strip/Shell: Normally 1” Thick Cut
Tenderloin/Filet mignon: Normally 1 ½ Thick Cut or Whole
Sirloin Bone IN/ Bone out Normally 1” Thick Cut or Roast
Sirloin Tip: Normally 1” thick cut or Roast
Flank: Thin cut 2 to a Whole
Hanger: Only One-Butcher trims & wraps
Skirt: Butcher trims and wraps
London Broil: Normally 1” cuts or Top and
Bottom Round Roasts,Grind or stew meat
Chuck: Normally 1” Thick cut, Roasts Or Grind
Brisket: Whole, Half or Quarter or Corned
Eye Round Roast Or Steaks: Whole, Half or Grind Steaks 1” Thick
Bolar Roast:(front Shoulder) 4 Roast about 3lbs or Grind
Short Ribs: 4 ribs 4” long to a pack or Whole
Kabobs/Stew 1 lb packs
Heart: Whole
Tongue: Whole
Liver: ½ “ to ¾ “ sliced two to a pack
Soup Bones: 3” to 4” Long
Shank: 2” cut or Grind or Kakob meat
Ground Beef: 1LB Packs
Patties: 4oz, 6oz, 8oz Patties
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Notes:
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Any cut that you don’t want you can grind for chop meat or patties.
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Patties are 4 to a package
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Specify average size of roast per a package butcher will do their best.
The butcher can cut your meat pretty much how you want it, just need to specify on cut sheet.
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