Mark and Tina Timmerman
Cutting and Wrapping Order Form

OWNER:___________________ PHONE:__________
MAIL ADDRESS:_____________________________________
ORDER: ____EMAIL:______________________

STEAKS: 3/4" 1" 1 1/4" 1 1/2" (*Please circle desired thickness. If ordering 1/4 beef, the standard cut of steaks is 1" thick. )
T-BONE or (New York Steaks &Tenderloins)________
(*Please indicate how many steaks to a package, and which steaks you prefer, T-Bones for only 1/2 and whole beef.)

Rib Section_____(Select all or some: Rib Eye Steaks with back ribs or Bone-in Rib Steaks (and or)Prime Rib Roast (size: 3, 4 lbs, 5 lbs)
1/4 beef may have steaks or one prime rib roast, not both because of size of meat

Sirloin ______(Select all or some of these choices: Top Sirloin Steaks, Sirloin Tip Steaks or Sirloin Tip Roast

Round: ______(Select all or some of these choices: Top Round Steak, (and/or) London Broil, Cube Steak, Stew Meat, Eye of Round Roast, Bottom Round Roast, Top Round Roast, Carne Asada (Size: 3 lbs, 4 lbs, 5 lbs ) or just Grind into Hamburger

Roast:_______(Select all or some: (circle size: 3, 4, 5 lbs ) Chuck Roast, Rolled Rump Roast, Arm Roast ( or Grind into Hamburger )
(note: for 1/4 beef there are 3 to 4 Chuck Roasts, 1 Rolled Rump, 1 Arm Roast

Hamburger: 1 lb or 1.5 lb packages______
(please indicate yes or no) Short Ribs____ Korean-Style Ribs____

Soup Bones:____ Stew Meat______Flank Steak_____Organ Meat: liver____heart____ tongue____ oxtail____ Knuckle Bones:_____ Tallow_____Dog Bones_____the Brisket_____

Back to Order Page

e-mail - obergbeef@gmail.com Supply is limited to stock on hand ! phone - (509) 485-3330