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.

Quantity of Beef

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.

Roast Instructions

3 lbs is a common choice. 1/2 lbs per person is a serving without any leftovers.

Steak Instructions

3/4" and 1" is common.

Brisket

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

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.

Flank

Lean all-purpose cut, can be grilled, roasted, or broiled. It can be dry and tough if overcooked or sliced too thickly.

Skirt

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.

Blade

Good for flavourful, slow cooked stews.

Cross Rib

Savoury flavour, good for slow roasting.

Short Rib

Rich marbling, deep flavour. Great for slow cooking.

Prime Rib

Makes a rich and tender roast, also known as the ribeye steak.

T-Bone Section

This section of beef can be cut into a T-Bone steak and Butt Tender Steak or into Striploin and Tenderloin.

T-bone Steak

Considered one of the highest quality steaks. Great for grilling. Can feed more than 1 person.

Butt Tenderloin

From the thickest end of the tenderloin. Meat is very tender, suitable for roast or steak. Often served medium rare.

Striploin

Excellent marbling and bold flavour. Great as a grilling steak. (Indicated in yellow)

Tenderloin

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)

Sirloin

Lean, juicy and moderately tender. No bones and very little fat. Good as a grilling steak.

Inside Round

Inside round is a moderately tough, containing connective tissue and heavily exercised muscle. It is a good cut for slow roasting at low temperature.

Outside Round

Contains tough muscles and some connective tissue. Often used for roasting. Can also be cut into minute steaks.

Eye of Round

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.

Sirloin Tip

Good for kabobs, stew or cubed steak. Can be grilled, but be careful not to overcook.

Stew

Ground Beef

Note: It is $1.50/lbs additional to have patties made

Organs

Packaging

Note: Vac Packs are $0.80/bag

Note: labels are $0.30 each