Beef Product list
Prices are listed per pound and intended for bulk wholesale purchase only. Prices are subject to change based on supply and availibility. * Indicates an item is currently in stock. Other items can be stocked upon request.
Kobe Beef
Kobe beef is renowned for its flavour, tenderness, and fatty, well-marbled texture. The melting point of Kobe beef fat is lower than common beef fat, giving diners a literal "melt in your mouth" experience.
Organic Grassfed Beef
Exceptional quality beef fed organic grass for a richer, fuller taste. Free from hormones or antibiotics.
Organic Beef
Fed organic feed, free from hormones or antibiotics.
Striploin 5 Star ............................
Ribeye 5 Star ..............................
Tenderloin ...................................
0x1 Striploin ................................
Tenderloin Elite Steak House ......
Striploin Elite Steak House .........
Ribeye Elite Steak House ...........
Navel Chuck Short Rib 5 Star .....
Top Butt Center Cut ....................
Top Butt Cap ...............................
Flat Iron .......................................
*Shoulder Tender ........................
Hanging Tender ..........................
Chuck Top Blade Roast ..............
Outside Skirt ...............................
*Tri-Tips Peeled ..........................
Sirloin Flap Meat .........................
Chuck Flap Meat ........................
Flank Steak .................................
Cheek Meat ................................
Short Plate Bonesless (Box) ......
Oxtails ........................................
Rib Lifter Meat ............................
Chuck ShoulderClod Arm Roast
Inside Round Cap Denuded .....
Inside Skirt .................................
Eye of Round 1/4' Trim ..............
Brisket .......................................
Finger Meat ...............................
Cross Rib Roast ........................
Ground Beef ..............................
Tongue .......................................
Hind Shank ................................
Kobe Dog ..................................
Boneless Rib Cap Blade ...........
Patties .......................................
Back Ribs .................................
Bones .......................................
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Tenderloin .................................
Ribeye .......................................
Striploin .....................................
Eye Round ..................................
Chuck, Bone-In Rib ....................
Flank Steak .................................
Top Sirloin ..................................
Hanging Tender .........................
Tri-Tips ........................................
Outside Skirt ...............................
Inside Skirt .................................
Flat Iron ......................................
Chuck Roll ..................................
Top Round ..................................
Bottom Round, Flat ....................
Ground .......................................
Trim, Lean ...................................
Chuck, Clod ...............................
Chuck, Boneless ........................
Outside Round, Flat ....................
Fore Shanks ...............................
Hind Shanks ..............................
Brisket ........................................
Cheek Meet ...............................
Oxtail .........................................
Carcass .....................................
Back Rib .....................................
Steamship Round ......................
Tongue ........................................
Trim, 90% ....................................
Bones ..........................................
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Tenderloin .................................
Ribeye .......................................
Striploin .....................................
Flank Steak .................................
Top Sirloin ..................................
Hanging Tender .........................
Tri-Tips ........................................
Outside Skirt ...............................
Inside Skirt .................................
Flat Iron ......................................
Chuck Roll ..................................
Eye Round ..................................
Chuck, Bone-In Rib ....................
Top Round ..................................
Bottom Round, Flat ....................
Ground .......................................
Trim, Lean ...................................
Chuck, Clod ...............................
Chuck, Boneless ........................
Outside Round, Flat ....................
Fore Shanks ...............................
Hind Shanks ..............................
Brisket ........................................
Cheek Meet ...............................
Oxtail .........................................
Carcass .....................................
Back Rib .....................................
Steamship Round ......................
Tongue ........................................
Trim, 90% ....................................
Bones .........................................
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Yellowstone Oregon Country Natural Beef
Free from hormones or antibiotics. Fed Grass for a richer, fuller taste.
Oregon Country
Natural Beef
Free from hormones or antibiotics. GMO and corn free finishing!
Natural Veal
Calves are renowned for extra tender & succulent meat.
Jerky (Honey or Honey Pepper)..
Porterhouse ................................
New York Premium .....................
Ribeye Premium .........................
T-Bone Steak ..............................
Tenderloin Standard ...................
Roast Beef ..................................
Flat Iron ......................................
Sirloin Premium ..........................
Shoulder Tender..........................
Flank ..........................................
Pastrami .....................................
Beef Bacon ................................
Sirloin Standard .........................
Corned Beef ..............................
Summer Sausage ......................
New York Standard ....................
Cowboy Dogs ............................
Tri-Tip .........................................
Fajita Meat (From Skirt) ..............
Skirt Steak ..................................
Brisket ........................................
Eye of Round ..............................
London Broil ...............................
Top Round Roast ........................
Shoulder Roast ..........................
Sirloin Tip Roast .........................
Bottom Round ............................
Cube Steak ................................
Stew Meat ..................................
Short Ribs ..................................
Ground Beef (Patties) ................
Shanks .......................................
Ground Beef (Bulk) ....................
Tongue .......................................
Oxtail .........................................
Bones, Heart, Liver ...................
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*Tenderloin .................................
*Ribeye .......................................
*Striploin .....................................
Flank Steak .................................
Top Sirloin ..................................
Hanging Tender .........................
Tri-Tips ........................................
Outside Skirt ...............................
Inside Skirt .................................
Flat Iron ......................................
Chuck Roll ..................................
Eye Round ..................................
Chuck, Bone-In Rib ....................
Top Round ..................................
Bottom Round, Flat ....................
Ground .......................................
Trim, Lean ...................................
Chuck, Clod ...............................
Chuck, Boneless ........................
Outside Round, Flat ....................
Fore Shanks ...............................
Hind Shanks ..............................
Brisket ........................................
Cheek Meet ...............................
Oxtail .........................................
Carcass .....................................
Back Rib .....................................
Steamship Round ......................
Tongue ........................................
Trim, 90% ....................................
Bones .........................................
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MF Chop Ready Rack ..............
Butt, Grain Fed .........................
Sweet Breads ...........................
Tenderloin..................................
Osso Bucco 2' ..........................
Rack ..........................................
Loin, Whole, Bone-In ................
T-Bone .......................................
Eye Round .................................
Cheek ........................................
Top Round, Leg ........................
Fore Shank ................................
Tongue ......................................
Shortloin, Bone-In ......................
Top Sirloin ..................................
Breast, Bone-Out ........................
Hind Shank ................................
NZ FF Shoulder, Bone-Out .........
Ground, Fine ..............................
Breast, Bone-In ...........................
Shoulder, Bone-In .......................
Bones ..........................................
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