Pork Cutting Sheet Name ~::~:_s-s_

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Date ---------------------------------------------------Cutting Instructions: Circle choice. Fill in blanks. Ham~rFreSh half ---®or no JI Center Cut Ham steaks - thickness3/Lj. How many? ~ III

Bacon:~r ~~

Fresh Belly lb. pk. is standard)

Loin: Loin Roast @r no; if yes, how big/lbs.? 3 ~ 4 110s . ~r Bone Out and/or Pork Chops - thickness 3/4- II & lbs./pk. Lf Spareribs - always® Shoulder: ~ and/or: Roasts - 3- 4/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:rBclklI Y4 Ibs./pk.) or Links (6 links/pk., extra charge) 'ttortt~lian , Sweet Italian YJ- ,Breakfast Liverwurst (extra charge)

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Neck bones - yes or@ Fat back - yes or@ Heart-yeso@ Tongue - yes o~ Fresh liver sliced - yes o~

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I1we understand that product from my animal/s may be commingled with meat from other animal/s during grinding and/or stuffing operations processed on the same day. Initial)

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