video1.0<iframe src="https://www.loom.com/embed/538f15ccf38747ceacd7688fd20101d5" frameborder="0" width="1678" height="1258" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>12581678Loomhttps://www.loom.com12581678https://cdn.loom.com/sessions/thumbnails/538f15ccf38747ceacd7688fd20101d5-1ee1257cbfefbe07.gif245.739This Loom explains how to fill out a FarmShare cutsheet using the assigned split and a cutsheet wizard. It walks through selecting ground meat size (example 1.5 pounds), roasts (3 to 4 pounds), steak thickness (1.5 inch), steaks per pack (example of ratios), and rib steak options like tomahawks and delmonicos, noting that unselected cuts go to trim or grind for ground meat. It covers choosing add-ons such as 21-day aging and handling upcharges, including an example $1 per pound for t-bone. The video also explains setting trim preferences and ranking cuts by importance, then reviewing, adding butcher notes like removing bone dust or Frenching the rib, and saving the cutsheet to the buyer’s account.