Custom Cutting

Before You Get Started

  • Once you complete your cut sheet, you will be immediately redirected to pay a $100 deposit, which will be credited to the total processing cost at the time of pickup.
  • After we receive your $100 deposit, we will review your cut sheet & call you with any questions.
  • When your meat is ready for pick up, we will call or text. Pickup is at our shop at 526 N. Main St., Arlington, OH 45814. Failure to pick up meat within 3 business days of notification will result in holding fee of $10 per day. After 30 days with no pickup, your deposit will be forfeited and Hurdwell will no longer be able to store this meat, as our freezer space is limited. Pick up hours are Monday-Friday, 10 am – 6 pm and Saturday, 9 am-4 pm.

Select a cut sheet below & submit it online.

Have you already purchased from a producer? Scroll down to the relevant species to fill out the cut sheet for custom cutting. If you’re not sure which cuts you would like, you can choose the “Butcher’s Choice” package which includes all of our standard cuts, just like what you would see in the grocery store. Beef cut sheets must be submitted within 7 days of slaughter, and pork and lamb cut sheets need to be submitted by the slaughter date. If the cut sheet is not submitted in time, we will cut using the “Butcher’s Choice” package.

If you would like to get in contact with a producer to buy an animal or would like to schedule a slaughter, please call us 567-245-5614.

 

Butcher’s Choice Beef Cut Sheet

Beef Custom Cut Sheet

A printable PDF is available for your convenience, but all orders must be submitted online.

Butcher’s Choice Pork Cut Sheet

Pork Custom Cut Sheet

A printable PDF is available for your convenience, but all orders must be submitted online.

Butcher’s Choice Lamb Cut Sheet

Lamb Custom Cut Sheet

A printable PDF is available for your convenience, but all orders must be submitted online.

FAQ

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How much meat will I receive?

If you’re not a farmer or a butcher, how are you supposed to know how much meat is in a half beef? How many steak cuts should you expect? Are you going to be drowning in ground beef? First things first: while most producers have target weights, cattle are not perfect clones of each other. How much meat you get in a half beef (or whole beef) depends on what that specific animal yields. Additionally, when buying a whole or half beef, each section is custom cut by the customer’s specifications.

Most producers price their wholesale beef on the “hanging weight.” Hanging weight is the weight of the carcass, after it is cleaned and on the hook in the cooler. The hang weight depends on several variables, include the breed, age, time of year and feeding practices of the producer.

For example purposes only, take a 1,200 pound live-weight steer. He might hang at 800 lbs. (for a whole animal, 400 for the half), once de-hided and inedible parts removed. From that, you could expect approximately 600-650 pounds of meat (250-300 lbs of meat from a half). So where did all that meat go? The difference comes from the parts of the carcass that are not made into finished product–the bones, excluded organs, extra fat, tendons, and other trimmings that are not ideal for eating.

Will my deposit be credited to the total amount owed?

Yes

When & how do I pick up my meat from Hurdwell?

Customers are required to pick up their meat from the butcher shop within seven (7) business days of when we notify you that your meat is ready for pick-up.  After 7 business days, Hurdwell will charge a holding fee of $10/day.  After 30 days, the deposit will be forfeited and Hurdwell will no longer be able to store this meat, as our freezer space is limited.  Hurdwell is located at 526 N. Main St., Arlington, Ohio. Pick up hours are Monday-Friday 10 am- 6 pm; Saturdays 9 am – 4 pm.  If you need to make other arrangements for pickup, don’t hesitate to call us at (567)245-5614. When you arrive, check in at the retail counter by letting them know you are picking up a custom cut order & give them your name. You will complete payment at that time.  The staff will hand you a receipt and direct you to the processing pick-up point. They will roll out your cart filled with meat in cardboard boxes that you are able to take home.  It’s that easy!

 

How much freezer space will I need?
    • A rule of thumb is to plan for 1 cubic foot of freezer space for every 35-40 lbs. of packaged meat. Additional space is needed when storing large or odd shaped cuts. (The interior of a milk crate is slightly more than a cubic foot). So, for example purposes only, this would mean a half of beef (also called a “side” of beef) fills approximately 10 cubic feet of freezer space, minimum.  Double that for a whole beef.  Half of a hog fills approximately 3.5 cubic feet of freezer space, minimum. Double that for a whole hog. 
    • If you want the maximum storage capacity, a chest-freezer is your best bet; however, if you are seeking convenience, an upright is the way to go (as you won’t have to dig down through layers of frozen food).
How long will meat last in the freezer?
    • According to the USDA frozen meat kept at 0°F or lower will always be safe to eat, technically. This low temperature prevents the growth of microorganisms and microbes like bacteria and mold, but that doesn’t mean it will taste good forever. While freezer burn doesn’t make frozen meat unsafe, it will make the texture dry and leathery. To identify freezer burn, look for ice crystals on the surface of the meat, or for a shriveled or discolored appearance. You can cut off freezer-burned spots before or after cooking.
    • In general, the less a piece of meat has been processed, the longer it will last. So a whole, raw chicken can last in the freezer for up to a year, while cured and cooked beef hot dogs are best frozen for one to two months. Here’s a quick list of common uncooked meats and how long they’ll stay tasty in the freezer:
      • Bacon & Sausage – 1-2 months
      • Steaks & chops– 6-12 months
      • Pork butt or roast – 4-12 months
      • Whole chicken or turkey – 1 year
      • Cut chicken or turkey – 9 months
      • Ground beef, turkey, or pork – 3-4 months