A custom cut can make a recipe easier to cook and serve, but “make it thick” or “cut it for dinner” may leave room for guesswork. Before you order, think about how you’ll cook the meat, how many people you’re feeding, and what preparation you want done. Then share those details with your butcher. Clear requests help you get cuts that match your plan, whether you’re grilling steaks, roasting a joint, or preparing meat for a quick weeknight meal.
Describe the Thickness
Use a measurement when thickness matters. Ask for steaks about an inch thick, for example, or hold your fingers apart to show the size you have in mind. If you’re unsure, describe your cooking method and ask what thickness would work well. Thin steaks cook quickly, while thicker ones give you more room to develop a browned exterior without overcooking the center.
Mention whether you want every piece cut to the same thickness. Even pieces are useful when you plan to cook them together, because they’re more likely to finish at a similar time. If you want a mix, specify how many of each size. Your butcher can clarify the options before cutting.
Set the Portion Size
Tell your butcher how many people you’re serving and whether the meat is the main dish or part of a larger meal. You can also ask for a number of pieces or a target weight per portion. These details are more useful than relying on a vague request such as “family size,” which can mean different things to different people.
For a roast or a large cut, explain how many servings you need and whether you want leftovers. If you’re buying in bulk, ask for the total amount to be divided into meal-sized portions. Confirm how many packages you’ll receive and whether the weight is approximate, especially if you need to plan around a recipe.
Explain the Preparation
Tell the butcher what you want removed or left on. Depending on the cut, you might ask for excess surface fat trimmed, the bone left in, or the meat deboned. For steaks, say whether you want them tied or left untied if that option applies. If you’re not sure what preparation suits your recipe, describe the dish and ask for a recommendation.
Share how you intend to cook the meat: grilling, roasting, braising, pan-searing, or slow cooking. Also mention whether you want it minced, cubed, butterflied, or sliced. These instructions can change how a cut performs in the pan or oven, so be specific about the result you need rather than naming a preparation you’re uncertain about.
Confirm Before You Leave
Repeat the order in practical terms before the butcher starts: the cut, thickness, number or size of portions, and any trimming or bone preferences. For example, you could request four evenly cut steaks at a stated thickness, with the excess fat trimmed. This quick check gives both of you a chance to catch misunderstandings.
Ask how the meat will be packaged and whether it can be separated into portions for freezing. If you’re following a recipe, bring the cut name or a photo of the instructions. Adelaide Cut & Co. can help talk through your cooking plan and turn it into a clear custom-cut request.
A good custom-cut order starts with three details: how thick you want the meat, how much you need, and what preparation will suit your recipe. Add your cooking method and ask questions if you’re unsure about the cut. With a clear plan, you can place your next order with confidence—ask your local butcher to help you work out the details.