Beef Cut Sheet Guide: Checklist for Your First Custom Order

Ordering custom beef is exciting, but the first time you see a cut sheet it can feel like a lot. This beef cut sheet guide will help you make confident choices, fill out your form with ease, and plan your freezer like a pro. At Wilson Farm Meats in Elkhorn, Wisconsin, our team walks you through every step and treats your order with care. We are a family business with more than 150 years of farming heritage, and we love helping neighbors enjoy a true farm to table experience. Use this checklist to learn the cuts, portions, and packaging options that match your cooking style and budget.

What Is a Beef Cut Sheet and Why It Matters

A beef cut sheet is your instruction sheet for how you want your side or quarter of beef processed. It tells our butchers which steaks and roasts you want, how thick to cut them, how large to make each package, and what to grind. A clear cut sheet saves time, reduces waste, and fills your freezer with food you will actually use. Think of this beef cut sheet guide as your road map. By the time you finish reading, you will know your options and be ready to place a custom order with Wilson Farm Meats.

How Much Beef Should You Order

Picking a Whole, Half, or Quarter

Your choice depends on family size, budget, and freezer space. As a quick rule of thumb, a whole beef gives you the most variety and best price per pound, a half is very popular for families who cook most nights, and a quarter is a great starter option. Yields vary by animal and how you choose to cut it, but here is a simple way to think about it. A quarter beef usually fills a small chest freezer and offers a balance of steaks, roasts, and ground. A half beef fills a medium chest freezer and gives you more control over how each primal is used. A whole beef is ideal if you are splitting with friends or stocking up for the year. When you order locally raised beef from Wilson Farm Meats, our team helps you understand expected take home weights and how your preferences influence yield.

Freezer Space Planner

• Quarter beef: plan on about 4 to 5 cubic feet of freezer space
• Half beef: plan on about 8 to 10 cubic feet of freezer space
• Whole beef: plan on about 16 to 20 cubic feet of freezer space

Remove older items from your freezer before pickup and group packages by cut so weeknight meals are easy to find. Labeling is your friend. Wilson Farm Meats packages are clearly marked to keep you organized.

Your Beef Cut Sheet Guide Checklist

Use this step by step checklist when you fill out your first cut sheet. Bring it with you to Wilson Farm Meats or keep it nearby if you call our store. We are always happy to answer questions and make suggestions based on how you cook.

1. Choose how you want your beef aged. Many customers prefer a hang time that keeps tenderness and flavor in balance. Ask our team for a recommendation that fits your plan and timeline.
2. Pick steak thickness. Common choices are 1 inch, 1.25 inches, or 1.5 inches. Thicker steaks are easier to grill to medium rare and sear well. Thinner steaks cook faster for weeknights.
3. Decide on bone in or boneless when there is a choice. Bone in steaks like T bone and porterhouse deliver classic flavor. Boneless options like strip and tenderloin give you clean portions with less trimming at home.
4. Set roast sizes by family needs. Many families choose 2 to 3 pound roasts for weeknights and 3 to 4 pounds for gatherings. Smaller roasts thaw faster.
5. Pick your ground beef blend and package size. Typical blends range from 80 to 90 percent lean. Choose 1 pound or 1.5 pound packages. You can also ask for patties in your preferred weight per patty.
6. Choose your quick cook options. Cube steak, stew meat, kabob strips, and fajita strips add variety to weeknight meals and help use leaner muscles in a tasty way.
7. Decide on ribs and brisket style. Keep short ribs whole or cut English style. Choose your brisket whole or separated into point and flat. Consider how you plan to smoke or braise.
8. Request soup bones and marrow bones if you enjoy broth. Many families also choose shank slices cut for osso buco.
9. Tell us what you want for organ meats. Options include liver, heart, and tongue. If you enjoy traditional dishes or want to try something new, this is a value choice.
10. Ask for trim, suet, and oxtail if you like to render fat or make stew and stock. These items are great for home cooks who use the whole animal.
11. Pick your packaging. Vacuum seal helps reduce freezer burn and makes it easy to see what is inside. Butcher paper is also available. Choose clear labeling that matches how you organize your freezer.
12. Set portions per package. Common choices are two steaks per package, one roast per package, and one pound of ground per package. Singles are great for small households.
13. Add any special instructions. Tell us if you want extra thick ribeyes for grilling weekends, smaller sirloin steaks for the kids, or extra stew meat for winter. Clarity helps our butchers deliver exactly what you want.
14. Confirm your pickup plan, deposit, and timeline. Our front counter team will review your order, answer questions, and set expectations so pickup is smooth.

Cut by Cut Choices

Chuck

The chuck offers rich flavor and versatility. Many families choose chuck roast or arm roast for slow cookers. You can also request flat iron steaks or Denver steaks from specific muscles if you love tender, well marbled steaks for quick searing. If you prefer easy meals, turning some chuck into stew meat or ground beef is a smart use of this primal.

Rib

The rib section is prime steak territory. Choose ribeye steaks boneless or bone in. If you enjoy special dinners, save a rib roast for the holidays. Setting thickness at 1.25 to 1.5 inches gives you generous steaks that sear beautifully. If you plan to smoke, you can also ask about keeping a portion as a tied roast.

Loin

The short loin and tenderloin give you a choice. You can keep T bone and porterhouse steaks, which combine strip and tenderloin on one steak. Or you can separate the tenderloin for filet mignon and cut the rest as New York strip steaks. If you love variety, mix both approaches across your order. Thick cuts here are very tender and great on the grill or cast iron.

Sirloin

Sirloin is a balance of value and flavor. Top sirloin steaks are lean, great for grilling, and hold up to marinades. A coulotte or tri tip roast, if available on your animal, is perfect for slicing and serving with sides. For busy weeks, sirloin can also be cut into kabob or fajita strips.

Round

The round is lean and benefits from careful cutting and cooking. Popular choices include top round steaks for marinated dishes, a London broil style cut for broiling and slicing thin, bottom round roasts for slow cooking, and cube steak for quick pan frying. If you are not certain how you will use the round, grinding part of it into your preferred lean blend is a smart move.

Brisket

Brisket is a favorite for smoking and braising. Choose a whole packer if you are comfortable trimming at home. Or request the point and flat separated so each piece cooks more evenly. Pick sizes that match your smoker or slow cooker.

Plate and Flank

From the plate, you can select short ribs cut English style for low and slow cooking or flanken style for quick grilling. Skirt steak and flank steak are flavorful options for marinating and slicing across the grain. These cuts are weeknight heroes that turn simple ingredients into great meals.

Shank and Oxtail

Ask for shank slices cut thick for osso buco or keep them as soup bones. Oxtail delivers deep flavor for stews and broth. These choices are small in weight but big on comfort food value.

Packaging, Labeling, and Storage Tips

Packaging matters as much as cut selection. Vacuum sealed packages help reduce freezer burn and are easy to stack. Butcher paper works well for short term storage when you plan to use cuts within a few months. At Wilson Farm Meats, every package is clearly labeled with the cut name so you can find what you need fast. Choose your portion sizes with your real life in mind. Singles are great for one person. Pairs work for couples. Families often choose two to four steaks per package, one roast per package, and one pound of ground per package. Date your packages at home as you load the freezer, and keep a simple freezer list on your fridge. Rotate older packages to the front so nothing gets lost.

Meal Planning With Your Custom Beef

Before you fill out your cut sheet, think about a typical month of meals. List your favorite steak nights, slow cooker days, and quick pasta or taco meals. Then match cuts to your plan. Ribeyes, strips, or sirloins for weekend grilling. Chuck or round roasts for Sundays. Stew meat and short ribs for cozy winter soups. Ground beef for tacos, burgers, and casseroles. This beef cut sheet guide helps you build a balanced order you will enjoy from season to season.

Frequently Asked Questions at Wilson Farm Meats

• How long does aging take? Aging time can vary by animal and your schedule. Many customers prefer a moderate hang time for tenderness and flavor. Ask our team for current recommendations.
• Can I split an order with friends or family? Yes, many customers team up. Our front counter team can help you plan even portions on paper and explain how package counts may split out.
• What if I do not know which cuts to pick? Start with the checklist in this beef cut sheet guide. Bring us your cooking habits and we will suggest a balanced plan you will love.
• Do you offer other meats while I am in the store? Yes. In addition to locally raised beef, Wilson Farm Meats offers heritage pork from our Wilson Prairie View Farms in Walworth County, plus a selection of poultry and seafood. You can also explore our smoked specialties like bacon, ham, bratwurst, wieners, summer sausage, liver sausage, and ring bologna, all processed in our Elkhorn facility.
• Do you run specials? Yes. Watch for weekly specials, value boxes, and our popular Yearly Pig Sale. These deals help you stock up smart.

Why Choose Wilson Farm Meats

Wilson Farm Meats is a family owned business rooted in Elkhorn, Wisconsin. Our farming heritage spans more than 150 years, and quality is in everything we do. When you order custom beef with us, you get locally raised meat, skilled butchers, and friendly service. You can count on clear communication from the moment you place your order to the day you pick it up. Beyond beef, we offer heritage pork from our own Wilson Prairie View Farms, plus a wide range of poultry and seafood to round out your weekly menu. Our smoked meats are made in house and bring real Wisconsin flavor to your table. Visit our store at 406 S. Wisconsin Street, Elkhorn, WI 53121. We are open Monday to Friday from 8:00 am to 5:00 pm and Saturday from 8:00 am to 2:00 pm. Learn more at WILSONFARMMEATS.COM and check community listings at BUSINESS.ELKHORNCHAMBER.COM and VISITLAKEGENEVA.COM for highlights about our offerings.

Sample Half Beef Selections to Inspire Your Cut Sheet

Every family is different, but seeing a sample makes the process easier. Use this example as a starting point, then adjust to match your taste, cooking tools, and freezer space.

• Steaks: Ribeye at 1.25 inches, two per package. Strip steaks at 1.25 inches, two per package. Tenderloin as filets at 1.75 inches, one per package for special dinners. Top sirloin at 1 inch, two per package.
• Roasts: Two chuck roasts at about 3 pounds each and two at about 2.5 pounds for busy weeks. One rib roast at 4 to 5 pounds for a holiday meal. One or two bottom round roasts at 3 pounds for pot roast.
• Quick cooks: One third of the round as cube steak, one third as stew meat, and one third ground. Kabob strips from sirloin trimmings for summer grilling.
• Brisket and ribs: Brisket separated into point and flat, each trimmed to fit the smoker. Short ribs cut English style in 3 inch lengths.
• Ground beef: 85 percent lean in 1 pound packages, plus a few packs of quarter pound patties for easy burger nights.
• Soup and extras: Two packages of marrow bones, shank slices for osso buco, oxtail for stew, and liver if you enjoy it. Save suet for rendering if you bake traditional pastries or cook with beef fat.
• Packaging: Vacuum sealed with clear labels. Steaks in pairs, roasts single pack, ground in 1 pound packs, patties in 4 per package.

If you like bone in steaks such as T bone or porterhouse, tell our team on your beef cut sheet. If you host big gatherings, ask for a few larger roasts. If you have a small freezer, focus more on steaks and ground in smaller packages. This beef cut sheet guide is flexible because your order is custom.

Pro Tips for a Smooth Pickup Day

Bring a cooler if you have a long drive, even in cooler weather. Clear shelf space in your freezer before pickup. Load roasts first, then steaks, then ground so you can see what you have at a glance. Keep a simple inventory list taped to your freezer lid and update it as you cook. If you ever have questions after pickup, call Wilson Farm Meats. We are here to help you get the most from your order.

Beyond Beef: What You Will Find in Our Elkhorn Store

While you are planning your custom beef, explore the rest of our cases. Our heritage pork from Wilson Prairie View Farms brings outstanding flavor for chops, roasts, and bacon. We carry fresh poultry and seafood for weeknight variety. Our Elkhorn facility also produces smoked favorites like ham, bratwurst, wieners, summer sausage, liver sausage, and ring bologna. Watch for weekly specials and value boxes to stretch your budget. And mark your calendar for our Yearly Pig Sale, a tradition our customers look forward to each year.

Ready to Start Your Beef Cut Sheet

Now that you have a clear beef cut sheet guide and a simple checklist, you are ready to place your first custom order with confidence. Visit Wilson Farm Meats at 406 S. Wisconsin Street, Elkhorn, WI 53121. Our hours are Monday to Friday 8:00 am to 5:00 pm and Saturday 8:00 am to 2:00 pm. Or explore WILSONFARMMEATS.COM to see what is fresh this week. We are honored to serve our community, and we cannot wait to help you plan a freezer full of meals you will be proud to share with family and friends.