CHATSWORTH FARM
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Please read our Beef Cutting Information Sheet before completing this form -- the sheet will be emailed to confirmed orders

    ​Whole Beef Order Form

    Preferences ​

    If you have a preference, please select from the options below:

    Legend
    Roasts can be 3-4 lbs, or 5-6 lbs if you have a large family or enjoy leftovers
    Steaks are typically cut 1" inch thick
    Ground beef comes in 1 lb packages
    Stir fry comes in 2 lb packages

    Size and packaging options ​

    The size of roast will be applied to all roast selections you make below


    Your selection will be applied to all steak selections you make below

    Steaks


    Roasts


    Brisket


    Other cuts




    ​Any Special Instructions? (we will try to accommodate special requests but cannot guarantee them)

    Details

    Orders for a whole beef require a non refundable deposit of $300. Cheques are payable to Rick Wasylik, RR1 Box 8, Vermilion, AB T9X 1Y6; by e-transfer to chatsworthfarm1@gmail.com (639) 536-1004. You will receive confirmation when your order and deposit are received. Please make note of the processing and delivery date provided at that time. 

    The balance of payment is due before delivery day. 

    Butcher fees Additional charges apply for sausages, jerky, etc. Your order will be custom cut and wrapped by Vermilion Packers. 

    Thank you for supporting our family farm and local, sustainable agriculture. Please let us know if you have any questions, especially about cooking instructions for any cuts of meat you may not be familiar with. We want you to enjoy your purchase to the fullest!
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  • Home
  • Our Farm
    • Cattle
    • Sheep
    • Poultry
    • Visit the Farm >
      • Farm Visit Subscription
      • Virtual Farm Tours
      • Open Farm Days 2021
  • Our Products
    • Shop the Farm
    • Beef
    • Lamb
    • Broiler Chickens
    • Turkeys
    • Farm Fresh Eggs
    • Grains, Flour & Hay
  • About/ Contact Us
    • Colouring Pages
    • Resources for Families
    • Media
    • News & Links