Custom (farmers processing their own animal)
Quinn's Sold Side (customers buying a side of beef from Quinn's cut to your specifications)
Once Quinn's has received this form they will contact you to confirm if this date is available.
If there are different cutting instructions for different animals, these will need to be filled out on a separate form.
Whole (If you would like your beef cut as one whole animal, ie both sides cut the same and not kept separate)
1/2 (If you want each side cut different or kept separate. We will need to know what name you would like on each half)
1/4 - (Mixed quarters must be identical. The instructions you give on this form will be used for each quarter. We will need to know what name you would like on each quarter)
Since the instructions are different for each half, you will need to fill out an additional form for the second half, once you have submitted this form.
Mixed quarters must be identical. The instructions you give on this form will be used for each quarter.
3 lbs is a common choice. 1/2 lbs per person is a serving without any leftovers.
Brisket is a tough cut of meat, but when braised, smoked, or slowly roasted, it can be made tender and has incredible flavour.
Braising Ribs, also known as an "English cut", barbecue ribs, or fancy cut ribs. They have the rich marbling of rib steaks and a deep beefy flavour.
Lean all-purpose cut, can be grilled, roasted, or broiled. It can be dry and tough if overcooked or sliced too thickly.
Lean all-purpose cut, can be grilled, roasted, or broiled. It can be dry and tough if overcooked or sliced too thickly. Often used in fajitas.
Good for flavourful, slow cooked stews.
Savoury flavour, good for slow roasting.
Rich marbling, deep flavour. Great for slow cooking.
Makes a rich and tender roast, also known as the ribeye steak.
This section of beef can be cut into a T-Bone steak and Butt Tender Steak or into Striploin and Tenderloin.
Considered one of the highest quality steaks. Great for grilling. Can feed more than 1 person.
From the thickest end of the tenderloin. Meat is very tender, suitable for roast or steak. Often served medium rare.
Excellent marbling and bold flavour. Great as a grilling steak. (Indicated in yellow)
The most tender meat. Soft, juicy, and flavourful. Great as a grilling steak and can also be roasted. Also known as "filet mignon." (Indicated in blue)
Lean, juicy and moderately tender. No bones and very little fat. Good as a grilling steak.
Inside round is a moderately tough, containing connective tissue and heavily exercised muscle. It is a good cut for slow roasting at low temperature.
Contains tough muscles and some connective tissue. Often used for roasting. Can also be cut into minute steaks.
Lean, less tender but flavourful. As a roast, the Eye of Round is good for slow-roasting, braising, slow-cooking and pressure-cooking. Makes a good marinating steak, also good for stews.
Good for kabobs, stew or cubed steak. Can be grilled, but be careful not to overcook.
Note: It is $1.50/lbs additional to have patties made
Note: Vac Packs are $0.70/bag
Note: labels are $0.20 each