Pork Cutting Sheet Name ________________________________________________________ Address_______________________________________________________ Phone________________________________________________________ Date_________________________________________________________ Cutting Instructions: Circle choice. Fill in blanks. Ham: Smoked or Fresh Cut in half – yes or no Center Cut Ham steaks – thickness____ How many? ____ Bacon: Smoked or Fresh Belly Slab or Sliced (1 lb. pk. is standard) Loin: Loin Roast – yes or no; if yes, how big/lbs.? _____ Bone In or Bone Out and/or Pork Chops – thickness_____& lbs./pk._____ Spareribs – always yes Shoulder: Fresh and/or: Roasts - __________/lbs./pk. or Steaks – thickness_____ & lbs./pk._____ and/or Sausage (Bone Out: One or Both Shoulders for extra charge) Hocks: Smoked or Fresh or Sausage Sausage: Bulk (1¼ lbs./pk.) or Links (6 links/pk., extra charge) Hot Italian_______, Sweet Italian_______, Breakfast_______ Liverwurst (extra charge) Neck bones - yes or no Fat back - yes or no Heart -yes or no Tongue - yes or no Fresh liver sliced - yes or no I/we understand that product from my animal/s may be commingled with meat from other animal/s during mixing, grinding and/or stuffing operations processed on the same day. ____ (Initial)