Wagner's Meats
Mount Airy Locker Co.
604 North Main Street
PO Box 51
Mount Airy, Maryland 21771
Phone: 301-829-0500

Hours:
Monday-Friday
8:00am-5:00pm
Saturday
7:30am-1:00pm

Beef Instructions

Click Here to see a Diagram of Beef Cuts (PDF)

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	Side Split Side Hind Quarter Front Quarter
Beef Originated From:
Size of Roasts:	2-3lbs. Smallest Size 3-4lbs. Average Size 4-5lbs. Family Size 5-6lbs. Special Occasion
Thickness of Steaks:	1/2" Thin 3/4" Average 7/8" Above Average 1" Nice for Grill 1 1/4" Little Thicker 1 1/2" Filet Thickness
Number of Steaks to a Pack:	1 2 3 4
	HIND QUARTER CUTS - CHECK ONE OPTION FOR EACH CUT
1. Flank:	Steak Grind
2. Sirloin:	Steak Grind
3. Porterhouse & T-Bone Steak/ Filets & New York Strip Steak	Porterhouse & T-Bone Steak or Filets & New York Strip Steak
4. Sirloin Tip:	Roast Steak 1" Cubes
5. Top Round:	Roast Steak Tenderized Steak
6. Eye of Round:	Roast Steak Tenderized Cube Steak
7. Bottom Round:	Roast Chip Steak 1" Cubes
8. Rolled Rump:	Roast Chip Steak 1" Cubes
9. Shin Bone with Meat:	2" Pieces for Soup Ground Beef
10. Ground Beef:	1lb. Packs 1 1/2lb. Packs 2lb. Packs
11. Beef Patties:	Enter amount below. Ex. 1/4lb. Patties (20 Patties to a Box) or 6oz. Patties (12 Patties to a Box) *Note: To make 6oz. patties, we have to have at least 20lbs of product.
	FRONT QUARTER CUTS - CHECK ONE OPTION FOR EACH CUT
12. Primal Rib:	Rib Steak Rib Eye Steak Rib Roast
13. Beef Short Ribs:	As Short Ribs As Ground Beef
14. Chuck Section: (Pick One)	Flat Cut w/Bone In 3" Thick-Cut in 1/2 Boneless Chuck Roast Chuck Steaks Ground Beef
15. Arm Section: (Pick One)	Arm Roast w/Bone In Boneless Shoulder Clod Roast Ground Beef
16. Brisket: (Pick One)	Left Whole Cut in 1/2 Ground Beef
17. Stew Beef:	1 LB. Packs 1 1/2 LB. Packs 2 LB. Packs
	*Note: Careful of Amount Because of Leaner Cuts for Ground Beef
	Questions, Comments:

	* Bold = Required
Notes of Interest:	Live Weight - Hoof Weight - Self Explanatory Live Weight to Hanging Weight Loss 60% Take Home Weight Varies From Condition of Animal PROCESSING LOSS OF TRIM & BONES Average 28-30% Our Experience 35% Extra Boning 40%
Comment or Note:	Slaughter charge is based on per head Processing charge is based on hot carcas weight *We Do Charge A Storage Fee on Beef That is Not Picked Up Within 10 Days of Being Processed.