Whole, Half and Quarter Beef orders.
  • JX RANCH PACKAGE ORDER FORM

    This is a simple, straight forward cut sheet for whole, half, and quarter beef orders with just a few choices to make. This is the required cut sheet for quarter beef orders. At this time you pay a deposit - when your meat is ready we will send you an invoice for the balance which has to be paid before delivery or pick up.
  • Important: For the Spring delivery option, it is imperative that we have a reliable phone number so we can contact you en-route to deliver your frozen beef. If we are delayed, have a breakdown or something else prevents us from getting to the meeting place, we will attempt to call you so you can meet us where we are detained instead. Please understand that we are offering this service as a courtesy and are not responsible for your meat – should anything happen en-route such as break-down, delay or accident, we will attempt to contact you by calling the cell number you have given us so you can come pick up your meat. So far we have never had a problem, but have to be realistic; things can happen.
    We will send you an invoice for the balance on your beef order when the butcher tells us exactly how much meat you will receive. The meat weight your cost is based on is net - the weight of the boxes and meat packaging has been excluded. This invoice has to be paid promptly and before delivery or pick up. If you are splitting a beef with someone else, please choose "half a beef" and pay the corresponding deposit. Be sure to let me know in the comment box at the bottom of the form who you are splitting the beef with so I know to give you the lower price per pound.
    Please note: weather/road conditions permitting, we deliver on a Saturday. In the event of unsafe driving conditions, we may have to deliver on a week-day. If you cannot meet us on the delivery day you will have to pick up your meat at Fort Sumner Processing.
    For the Spring Delivery, you have the option to add a $10 voluntary contribution to our cost of fuel to deliver your beef and save you the drive to Fort Sumner. Never required - always appreciated! This will be added to the balance.
    If you prefer to pay your deposit with a check, please mail it when submitting the order form. We cannot hold orders without a deposit check for more than a week. Thank you for your understanding.
  • MEAT CUTS

    CHUCK
    Chuck Roast 3-4 lb each
    Arm Roast 3-4 lb reach
    Brisket
    Soup Bones

    LOIN
    Rib-Eye Steaks 1" thick
    Short Ribs
    Flank Steaks
    Skirt Steaks
    Top Sirloin 1" thick (yields 2 steaks)
    T-Bone Steaks 1"

    ROUND
    Sirloin Tip Steaks 1"
    Cube Steaks 1/2" thick, tenderized
    Rump Roast 3-4 lb OR
    Pikes Peak Roast 3-4 lb

    TRIM
    Stew Meat, 1 lb packages
    Kabob Meat, 1 lb packages
    Steaks are separated by a deli sheet so you can separate steaks while still frozen.
    Organ meats can only be guaranteed for whole beef orders. On partial beef orders the butcher will do his best to split up any desired organ meats.
  • Important:

    Please be sure to white-list our email address "info@leannaturalbeef.com" so future correspondence does not get caught in your junk or spam catcher!
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