Chef to Farmer: Do You Know What a Cut Sheet Really Means?

By Martha Kimmerly | Chef turned regenerative farmer

If you’re a chef buying directly from a farm, sooner or later you’ll hear this question:

“How do you want it cut?”

That’s the cut sheet.

And if you don’t fully understand it — it can cost you money, yield, and frustration.

What Is a Cut Sheet?

A cut sheet is the instruction document that tells the butcher how to break down your animal.

It determines:

• Steak thickness
• Bone-in or boneless
• How many roasts
• Grind percentages
• Short ribs or grind?
• Brisket whole or split?
• Organs kept or discarded?

It is not just a formality. It determines your final yield.

Here’s What Farmers Mean (That Chefs Sometimes Don’t Realize)

1. Yield Is Not Retail Math

If you buy a 1,000 lb steer, you do not receive 1,000 lbs of boxed meat.

After harvest and aging, yield is typically 60–65% of hanging weight depending on bone, trim, and cut decisions.

Every decision on your cut sheet affects what ends up in boxes.

2. More Steaks = Less Grind

Want thick ribeyes, porterhouses, and strips?

That meat has to come from somewhere.

The more premium steaks you request, the less trim goes into ground beef.

Balance matters.

3. Bone-In vs Boneless Changes Everything

Bone-in cuts reduce yield weight but add presentation and flavor.

Boneless increases pack weight but changes structure and pricing strategy.

4. Fat Content Is a Decision

When a farmer asks:

“How lean do you want your grind?”

They are asking how much fat stays in your ground beef versus trim loss.

90/10 and 80/20 are very different economic choices.

Why This Matters for Chefs

When you understand cut sheets, you can:

• Plan menus around whole animal usage
• Reduce waste
• Price dishes properly
• Increase margin
• Create specials intentionally

Farm-direct sourcing works best when chefs think in whole-animal logic — not distributor logic.

Before You Fill Out a Cut Sheet, Ask Yourself:

• What moves fastest on my menu?
• Do I run steak specials or grind-heavy dishes?
• Can I use bones for stock?
• Will I sell short ribs or should they go to grind?
• Do I want fat caps intact?

The right answers depend on your kitchen, not just preference.

Chef to Farmer Advice

Call your farmer before you submit your cut sheet.

Have a real conversation.

Talk through:

• Your menu style
• Your volume
• Your margin goals
• Your storage space

The best farm relationships are collaborative — not transactional.

Because a cut sheet isn’t just paperwork.

It’s the blueprint for your menu.