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New Cut Sheet Design

Posts: 1113
Location: Mountains of Vermont, USDA Zone 3
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As a background task while finishing constructing our new butcher shop and getting our license to cut meat I’ve been working on revising our order form and cut sheet.

The goal is to make it very clear what standard cuts for a pig would be like while also presenting some of the options that are available with each primal as well as the expected yields and costs. I would love to hear feedback and we're currently taking orders for pigs in December.

This may also be an interesting peek into cut sheets for other small farmers and butchers - useful if you're thinking about how to make up your own order forms and cut sheets - a topic that comes up frequently. This cut sheet has been evolving for over twelve years with our weekly pigs to market so its previous incarnations have had a lot of use over thousands of pigs.


Feedback is appreciated!

Posts: 7926
Location: Currently in Lake Stevens, WA. Home in Spokane
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I like that. It gives the customer a clear break-down of what to expect before the hog gets cut up.
No surprises.

I think that the extra layer of customer participation gives a more personal feeling to the transaction.
Industrial foods have isolated the consumers from what they are eating for so long that many consumers have no concept of what goes into their bellies.
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