In college we used to do a half a pig and half a cow every year. I don't remember how we did the cut sheet but we saved money and had many great meals that we normally wouldn't of had. Give it a go, you won't be disappointed. Cut sheet depends on how you want to cook. We liked smaller portions which we could cook per our schedules and some larger roasts or hams that we could prep for a full dinner usually on Sunday evenings when we were all around at the same time. We had a locker at the butcher shop as we didn't have a freezer that could handle that volume. Never needed that volume of food since but if I did I would definitely do it again.
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