| Sunnyside Meats, Inc | ||||||||||
| Processing Order Form - USDA Beef | ||||||||||
| Age for ____ Days | Carcass #___________________________ | |||||||||
| SRM beef_______ | Name__________________________________ | |||||||||
| Address________________________________ | ||||||||||
| yes= X or b | Address________________________________ | |||||||||
| no=___or y | Phone__________________________________ | |||||||||
| Producer________________________________ | ||||||||||
| whole_____ | ||||||||||
| half_______ | ||||||||||
| split half___ | ||||||||||
| _______ | % lean | No Guarantee on 90%+ | ||||||||
| _______ | # stew | 20# whole, 10# half, 5# split half | ||||||||
| _______ | skirt steak | |||||||||
| _______ | short ribs | _______ | Sliced Liver | |||||||
| _______ | # Rib Roast (max 7 rib) | _______ | Tongue | |||||||
| _______ | in Boneless Ribeye Steak | _______ | heart | |||||||
| _______ | in Rib Steak | _______ | Oxtail | |||||||
| _______ | Brisket | |||||||||
| _______ | Soup Bones | |||||||||
| _______ | in Marrow Bones | |||||||||
| _______ | # Arm Roast | Other Instructions | ||||||||
| _______ | #Chuck Roast | |||||||||
| _______ | in Chuck Steak | |||||||||
| _______ | in T-Bone steak | |||||||||
| _______ | in New York & | |||||||||
| _______ | in Filets | |||||||||
| _______ | in Top Sirloin Steak | |||||||||
| _______ | in Boneless Top Sirloin Steak | |||||||||
| _______ | Tri-tip | |||||||||
| _______ | Flank Steak Regular or Tenderized | |||||||||
| _______ | # Sirloin Tip Roast | Steaks per pack_____ | ||||||||
| _______ | in Sirloin Tip Steak | Double paper_______ | ||||||||
| _______ | # Rump Roast | Vacuum pack______ | ||||||||
| _______ | in Round Steak | _____# per pack grind / stew | ||||||||
| __3/4 in | Tenderized Round Steak | |||||||||
| Live Wieght_______ | Hot Carcass Weight_______ | Vacuum Pkg._________ | ||||||||
| Patties_______ | Date Notified_____________ | Date Storage Starts___________ | ||||||||