ONLINE PORK PROCESSING FORM As of October 1, 2016 All Packaging Is Vacuum PackName* Phone Number* Alternate Phone Number Email* Address* Street Address City State / Province / Region ZIP / Postal Code Who Animal Is From* Package For How Many People12345678Amount You're Getting* Half Whole Have We Processed Pork For You Before?* Yes - Use Cut Sheet On File Yes - But I Am Making Changes With This Form No Loin CutsLoin Cuts Desired* Pork Chops Bone-In Pork Chops Boneless Loin Roast Bone-In Chops AND Loin Roast Bone-In Pork Chops Thickness1/2"3/4"1"1 1/4"How Many Bone-In Chops per Package24Boneless Pork Chops Thickness1/2"3/4"1"1 1/4"How Many Boneless Chops per Package24Loin Roast Size2 -3 lb. Bone-In3 - 4 lb. Bone-InShoulder Cuts - Blade Section - Top Portion of the ShoulderChoose One* All Steaks Both Steaks AND Country Style Ribs Pork Butt Roasts Grind Pork Steaks Thickness1/2"3/4"1"Pork Steaks - How Many per Package1234Blade Section Butt Roast Size2-3 lbs3-4 lbsCountry Style Ribs Yes No Shoulder Cuts - Arm SectionPicnic Roasts?* Yes No - Grind Picnic Roast Size2-3 lbs3-4 lbs4-5 lbsBACONBacon Type*CuredFreshGrindBacon Thickness*ThinMediumThickHAMSHams* Cured Fresh Grind (fresh ground or sausage) Hams - Steaks and RoastsCenter Cut Steaks and RoastsRoast OnlySteaks OnlySteaks Thickness 1/4 " 1/2 " Ham Roast InstructionsQuarteredThirdsHalvesSpare Ribs? Yes No SausageSausage (Choose 1 if Half, Choose 2 if Whole)* Breakfast Sausage Fresh Ground Regular Brats 1# Italian Italian Links 1# German German Links Jalapeno Cheddar Brats 1# Chorizo Save Head? (Need to Know Before Harvest) Yes No Heart, Liver, Tongue? Yes No Special InstructionsEnter Special Instructions Here
