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At Phillips Meats we believe in supporting our local economy. All of our beef and pork products have been raised by local farmers and processed in house, so we know that every product we put out is the highest quality available.

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2790 Ridge Rd
Zanesville, OH 43701
Text or Call
740-453-3337
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Business Hours

Monday - Friday 8:00am - 5:00pm
Saturday 8:00am - 2:00pm

We accept cash, check, credit/debit, & EBT Cards

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Lamb Order Form

Bison Order Form

Goat Order Form

Hog (Pork) Order Form

Cattle (Beef) Order Form

Personal Information

Name *

First

Last

Email *

Phone *

Address *

Address Line 1

City

State

Zip Code

Producer's Information (If Applicable)

Producer's Name (If Applicable)

Harvest Date (If Applicable)

Choose desired number of steaks per package (PP).

- If you do not want certain cuts please write NO in the PP field and it will be ground into burger.

- An additional fee of $0.20 per pack will apply to all orders that include steaks packaged one per pack. This excludes sirloins and round steak.

Instructions For Premium Steak

A whole beef consists of two short loins. You can either cut the loins into bone-in steaks which are T-bone and Porterhouse, boneless steaks which are New York strips and Filets, or grind into burger.

- One option per loin.

How Would You Like Your First Short Loin Cut? *

How Many Steaks Per Pack? *

How Would You Like Your Second Short Loin Cut? *

How Many Steaks Per Pack? *

A whole beef consists of two rib eyes. You can cut the rib eye into boneless ribeye, bone-in rib steak, boneless prime rib, bone-in prime rib, or grind into burger.

- If you choose boneless prime rib or bone-in prime rib you need to specify the desired size in pounds.

- One option per rib eye.

How Would You Like Your First Ribeye Cut? *

Desired Size (in lbs)? *

How Many Per Pack? *

How Would You Like Your Second Ribeye Cut? *

Desired Size (in lbs)? *

How Many Per Pack? *

Instructions For Roast

If you choose to keep the roast, you must choose either all roast or best only.

- Best only refers to grinding the chuck roast that is mostly bone and fat into burger.

- Specify the size in pounds or choose NONE and the specified roast will be ground into burger.

- Roast options consist of boneless rump roast, arm roast, chuck roast, English roast, and sirloin tip roast.

Keep All The Roast, The Best Only, or NONE (Ground Into Burger)? *

Choose Your Roast(s) *

Boneless Rump Roast
Arm Roast
Chuck Roast
English Roast
Sirloin Tip Roast

Roast Size (in lbs)? *

Instructions For Round

All the following are products of the round. You may pick multiple cuts but you must breakdown how much you want of each by using percentages; the sum of all choices must equal 100%.

- If you choose round steak or cube steaks specify how many you want per package.

- If you choose Swiss roast specify size using pounds.

- An additional fee of $0.75lb will apply if you choose cube steaks.

Round Steaks Per Package (PP)? *

Split or Whole Round Steaks? *

Percentage *

Cubed Steaks Per Package (PP)? *

Percentage *

Swiss Roast Size (in lbs)? *

Percentage *

Instructions For Hamburgers

You can choose bulk ground beef and/or ground beef patties.

- If you choose bulk ground beef and ground beef patties, you must breakdown how much you want of each by using percentages. The sum of the breakdown must equal 100%.

- An additional fee of $0.75/lb will apply to ground beef patties packaged 3 or more in a pack and an additional fee of $0.95/lb will apply for ground beef patties packaged two per pack. All ground beef patties are 4oz.

Bulk Ground Beef Per Pack (PP)? *

Percentage *

Ground Patties Per Pack (PP)? *

Percentage

Instructions For Stew Meat

The first 5lb of stew meat is included in your processing fee anything over 5lb is an additional $1.00 per pound.

Stew Meat Number of Packs *

Desired Pounds Per Pack (PP)? *

Instructions For Sirloin Steak

A whole beef will get two sirloins and you can choose how many you want in a pack.

Sirloin Steak Amount in Pack *

Do you want any of the following products?

Soup Bones

Short Ribs

Heart

Tongue

Liver

Brisket

Flank Steak

Skirt Steak

Special Instructions

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