Red River Cattle Co.

Sales Contract

USDA Inspected Beef

Name__________________________________ Phone Numbers________________________________________________

Address______________________________________________________________________________________________

Delivery Address______________________________________________________________________________________

Contacts for Delivery___________________________________________________________________________________

DELIVERY

_______Initial We do not make return visits for delivery because of the distance we offer for free delivery. Please be there at the appointed time, we will call you in advance.

HANGING WEIGHT

_______Initial The cost of your purchase is based on the hanging weight of the animal, on average this is about 600 lbs. per whole beef. (Hanging weight is the weight of the whole animal minus the head, hide, feet and “innards”, before it is butchered.) The customer receives approximately 70 % of the hanging weight. This finished weight is what you put in the freezer.

DEPOSIT AND PAYMENT PLANS

_______Initial DEPOSITS ARE NON-REFUNDABLE

Deposits are non-refundable because of the sizeable investment we are making into our customer’s product and the care it takes us to custom make the end product. Please remember this is not an exact science. We try our best to deliver your end product in an acceptable amount of time.

Non-Refundable

Approximations will be adjusted. Cattle are animals therefore there will be variations in the final product. We will adjust any difference up or down.

1-2 MONTHS (½ down, the remaining ½ a few days prior to delivery)

WHOLE = $1197 down $1197

DATE PAID: ________ ___________

HALF = $628.50 down $628.50

DATE PAID: ________ ____________

QUARTER = $329.25 down $329.25

DATE PAID ________ ____________

3-8 MONTHS (½ and ½ (See above) or deposit plus 3 equal payments:)

WHOLE = $700 down $564 $564 $564

DATE PAID: ______ ________ _______ ________

HALF = $500 down $252 $252 $252

DATE PAID: ______ ________ _______ ________

QUARTER= $300 down $119.50 $119.50 $119.50

DATE PAID: ________ ________ _______ ________

9-15 MONTHS (½ and ½ (See above) or deposit plus monthly payments ranging from 9-15 months)

down 9 10 11 12 13 14 15

WHOLE $1200 133 119 109 100 92 85 80

DATE PAID: _____ _____ _____ _____ _____ _____ _____ _____

HALF $650 67 61 55 51 47 43 40

DATE PAID: _____ _____ _____ _____ _____ _____ _____ _____

QUARTER $350 34 31 28 26 24 22 21

DATE PAID: _____ _____ _____ _____ _____ _____ _____ _____

UPON FINAL DELIVERY THE CUSTOMER MAY GET MONEY BACK!

Let’s Be Sure Before We Start

A couple of information tidbits for you…

v Anything can be made into hamburger

v These selections are based on a half sized beef, for a whole beef, please see the next bullet.

v On steaks, a whole beef will allow you to have T-Bones for one half and New York Strips/Filet Mignon for the other half. You may elect to have T-Bones on both halves or New York Strips/Filet Mignon on both.

v If you have any special requests, we will try our best to accommodate you.

v Any selection you check burger on, will be accommodated for package size at the end of this menu.

v Steak selections will be cut to your thickness specifications. Remember there is finite supply of steak in each side of beef (thinner steaks, more cuts). Steaks can be cut into any thickness (1/2”, 3/4”, 1”, 1 ¼”, etc.).

Customized Beef Selections for the Butcher

Check selection of beef or choose to have that part blended into hamburger meat.

Beef Brisket ____ Size per pkg by lb. (circle one) 2# 3# 4# 5# or Burger ____

Flank Steak ____ Size per pkg by lb. (circle one) 2# 3# 4# 5# or Burger ____

Chuck Roast ____ Size per pkg by lb. (circle one) 2# 3# 4# 5# or Burger ____

Shoulder Roast ____ Size per pkg by lb. (circle one) 2# 3# 4# 5# or Burger ____

Rib-eye Steak ____ Thickness ____ “ Number of steaks per pkg. _____ or Burger ____

T-Bone Steak ____ Thickness ____ “ Number of steaks per pkg. ____ or Burger ____

Filet Mignon/New York Strip ____ Thickness ____ Number of steaks per pkg. ____

Sirloin Steak ____ Thickness ____ “ Number of steaks per pkg. _____ or Burger ____

Sirloin Tip Steak ____ or Roast ____ Thickness or lb. per pkg. ____

Round Steak ____ Thickness ____ Tenderized Yes or No lb. per pkg ____ or Burger ____

Or Cube Steaks ____ per pkg by lb. (circle one) 2# 3# 4# 5# or Burger ____

Or Round Roast (eye, top, bottom) ____ Size per pkg by lb. (circle one) 2# 3# 4# 5# or Burger ____

Rump Roast ____ or Burger ____

Short Ribs ____ or Burger ____

Stew Meat ____ or Burger ____

Soup Bones (Dogs love them!) ____ or Burger ____

Liver Yes or No

Heart Yes or No

Ox Tail Yes or No

Tongue Yes or No

Total amount selection for ground beef will be divided into percentages for hamburger meat, burger patties, or bratwurst.

Ground Beef Size per pkg by lb. (circle one) 2# 3# 4# 5# % of total ground beef ____

Ground Beef Patties (4 to 1 lb., 3 to 1 lb., 2 to 1 lb., ) % of total ground beef ____

Bratwurst Number of Bratwurst per pkg ____ % of total ground beef ____

SIGNATURES: DATE:_________________

CUSTOMER____________________________________________ ______

SALESPERSON_________________________________________ ______

FINANCE______________________________________________ ______

PRESIDENT____________________________________________ ______