4 STATE MEAT PROCESSING

PORK CUTTING INSTRUCTIONS

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PORK LOIN SECTION (This is where the pork chops come from and there is 2 per hog, please choose 2)

Bone In or Bonless
Pork Chops Thickness
Qty per pkg:

PORK SHOULDER BUTT SECTION

Select:

Shoulder Roast = 4 per hog

Sirloin Roast = 2 per hog

***Any cuts not selected will be added to sausage. Contact 4 State Meat Processing with any questions or concerns***

HAMS SECTION There are 2 per hog

Please select processing type of Cured or Fresh.

Select Process:

Please select from the following list how you would like your hams cut.

Select Ham Cut:

BACON SECTION (Sausage Links & Patties have Additional Charges)

Select Sliced Cuts:

JOWLS SECTION 

Select Style:

SAUSAGE SECTION

Select Type:

SPARE RIBS SECTION

Spare Ribs:

If you have any questions, concerns, or require special processing please contact us at 918-783-5556 or email us at 4state@fourstatemeatprocessing.com with your inqueries.

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