All wholesale cuts

The breast section of the steer, made of the deep pectoral (point) and superficial pectoral (flat). Tough until slow-cooked. Central to Texas barbecue, pastrami, and corned beef. Deckle removed (the fatty cap on the point end). Boneless.

The breast section of the steer, made of the deep pectoral (point) and superficial pectoral (flat). Tough until slow-cooked. Central to Texas barbecue, pastrami, and corned beef. Boneless.

The supraspinatus muscle from the front of the shoulder. Visually resembles a tenderloin but is much tougher. Best for braising or grinding.

The teres major muscle pulled from the shoulder clod. Compact, tender, sometimes marketed as 'petite tender' or 'shoulder tender'.

Cut from the arm portion of the shoulder clod. Lean with a round bone. Classic pot roast cut.

The infraspinatus muscle from the top of the shoulder clod. When the central seam of connective tissue is removed it becomes the flat iron steak.

The chuck flap (chuck eye roll) is a continuation of the rib eye into the chuck. Sometimes pulled out as a value steak with rib-like marbling.

The boneless eye muscle complex of the chuck primal. Versatile, well-marbled. Sliced for chuck steaks, ground for burger blends, or roasted whole.

The boneless eye muscle complex of the chuck primal. Versatile, well-marbled. Sliced for chuck steaks, ground for burger blends, or roasted whole.

Short ribs cut from the chuck end (ribs 1 to 5). Heavy on intramuscular fat and connective tissue. Braises into rich, gelatinous results.

The large muscle group from the chuck primal covering the shoulder blade. Cuts down into top blade, clod heart, and arm roast. Common braising and roast meat.

The large muscle group from the chuck primal covering the shoulder blade. Cuts down into top blade, clod heart, and arm roast. Common braising and roast meat. Trimmed to a tighter fat spec.

A single, flat muscle from the abdominal wall behind the plate. Lean, with a pronounced grain. Marinated and grilled for carne asada or sliced thin for stir-fry.

Top sirloin cap (coulotte) and wedge meat. The cap is the picanha of Brazilian churrasco, prized for its fat cap and bold beef flavor.

Trimmed muscle from the bottom sirloin butt, near the femur ball joint. Lean and rounded. Often roasted whole or portioned for steaks. Boneless. Heavier weight range within the IMPS portion sizes.

The flap meat of the bottom sirloin. Loose-grained, well-marbled. Popular in carne asada and bistro steak preparations.

The bone-in loin section that produces T-bone and porterhouse steaks. Contains both the strip loin and a portion of the tenderloin. 0x1 trim spec: no tail, 1-inch fat cover.

Triangular muscle from the bottom sirloin butt. Made famous by Santa Maria style barbecue in central California. Best grilled whole, rested, sliced across the grain.

Triangular muscle from the bottom sirloin butt. Made famous by Santa Maria style barbecue in central California. Best grilled whole, rested, sliced across the grain. Peeled: silverskin and outer membrane removed.

Cut from the short loin, the longissimus muscle behind the rib primal. Firm bite, moderate marbling. Sliced into NY strip steaks. 1x1 trim spec: 1-inch tail, 1-inch fat cover.

Boneless strip loin. Yields NY strip steaks after portioning. The workhorse white-tablecloth steak in the U.S. Boneless. 0x1 trim spec: no tail, 1-inch fat cover.

USDA shorthand for tenderloin. The psoas muscle, sold trimmed, side-muscle off, with the silverskin removed. Trimmed to a tighter fat spec. Heavier weight range within the IMPS portion sizes.

The top sirloin butt, sitting just behind the short loin. Lean, flavorful, trades well as a value steak option. Boneless. Heavier weight range within the IMPS portion sizes.

The top sirloin butt, sitting just behind the short loin. Lean, flavorful, trades well as a value steak option. Boneless.

The top sirloin butt, sitting just behind the short loin. Lean, flavorful, trades well as a value steak option. Closed-cut variant.

Trim from the deep pectoral, separated from the brisket during fabrication. Often used in ground beef blends or for slow braising.

The transverse abdominis muscle, lining the inside of the chest cavity. Thinner than the outside skirt and more variable in tenderness.

The diaphragm muscle on the outside of the chest cavity. Loose grain, intense beef flavor. The original cut for fajitas and arrachera.

The diaphragm muscle on the outside of the chest cavity. Loose grain, intense beef flavor. The original cut for fajitas and arrachera. Peeled: silverskin and outer membrane removed.

The eye muscle of the beef rib primal. Heavily marbled, tender, and the dominant steakhouse cut. Sold bone-in (rib roast, prime rib) or boneless. Boneless. Heavier weight range within the IMPS portion sizes.

The eye muscle of the beef rib primal. Heavily marbled, tender, and the dominant steakhouse cut. Sold bone-in (rib roast, prime rib) or boneless. Boneless. Lighter weight range within the IMPS portion sizes.

The rib eye with the spinalis cap muscle still attached. Cut from the beef rib primal between the 6th and 12th ribs. Most retail ribeyes start here. Bone-in.

The bottom round with the eye of round still attached. Shape resembles a goose neck. Breaks down into outside round and eye of round.

A small, cylindrical muscle from the back of the round primal. Very lean, low in marbling. Often slow roasted or sliced thin for sandwiches.

The sirloin tip from the front of the round, near the knee. Lean and uniform, often used for roasts, kebabs, and stir-fry strips. Peeled: silverskin and outer membrane removed.

Outside (bottom) round from the outer thigh. Leaner and tougher than the inside round. Best for slow roasting or pastrami.

The top (inside) round comes from the inner thigh. Lean, large muscle, often used for roast beef sandwiches and London broil.

Short ribs cut from the short plate (ribs 6 to 10). Leaner than chuck short ribs, often sliced thin for Korean kalbi or English-cut for braising.

See live USDA wholesale price for Chemical Lean, Fresh 50%.

See live USDA wholesale price for Chemical Lean, Fresh 65%.

See live USDA wholesale price for Chemical Lean, Fresh 85%.

See live USDA wholesale price for Chemical Lean, Fresh 90%.

See live USDA wholesale price for Chuck, Semi-bnls, Neck/off.

See live USDA wholesale price for Ground Beef 73%.

See live USDA wholesale price for Ground Beef 81%.

See live USDA wholesale price for Ground Beef 85%.

See live USDA wholesale price for Ground Beef 93%.

See live USDA wholesale price for Ground Beef Chuck.

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The fatty underside of the hog, between the loin and the spare ribs. Cured and smoked into bacon, or braised, roasted, or used in pancetta and Asian preparations.

The fatty underside of the hog, between the loin and the spare ribs. Cured and smoked into bacon, or braised, roasted, or used in pancetta and Asian preparations.

The fatty underside of the hog, between the loin and the spare ribs. Cured and smoked into bacon, or braised, roasted, or used in pancetta and Asian preparations.

The fatty underside of the hog, between the loin and the spare ribs. Cured and smoked into bacon, or braised, roasted, or used in pancetta and Asian preparations.

The fatty underside of the hog, between the loin and the spare ribs. Cured and smoked into bacon, or braised, roasted, or used in pancetta and Asian preparations.

The hind leg of the hog. Sold fresh, cured, smoked, or dry-aged. The base for prosciutto, country ham, and most deli sliced hams. Trimmed to a tighter fat spec.

The hind leg of the hog. Sold fresh, cured, smoked, or dry-aged. The base for prosciutto, country ham, and most deli sliced hams.

The hind leg of the hog. Sold fresh, cured, smoked, or dry-aged. The base for prosciutto, country ham, and most deli sliced hams. Trimmed to a tighter fat spec.

Inside (top) of the ham. The largest, leanest single muscle of the leg. Often used for boneless deli ham and roasts.

Inside (top) of the ham. The largest, leanest single muscle of the leg. Often used for boneless deli ham and roasts.

The knuckle (sirloin tip) of the ham. Compact, lean muscle group from the front of the leg. Used for boneless ham, kebabs, and stew meat.

The knuckle (sirloin tip) of the ham. Compact, lean muscle group from the front of the leg. Used for boneless ham, kebabs, and stew meat.

The hind leg of the hog. Sold fresh, cured, smoked, or dry-aged. The base for prosciutto, country ham, and most deli sliced hams.

Outside of the ham. A leaner, tougher cut from the back of the leg, often used for further processing.

Outside of the ham. A leaner, tougher cut from the back of the leg, often used for further processing.

The hind leg of the hog. Sold fresh, cured, smoked, or dry-aged. The base for prosciutto, country ham, and most deli sliced hams.

The hind leg of the hog. Sold fresh, cured, smoked, or dry-aged. The base for prosciutto, country ham, and most deli sliced hams. Boneless.

The long muscle running along the back of the hog, from the shoulder to the ham. Source of pork chops, the tenderloin, and the loin roast. Trimmed to a tighter fat spec.

The long muscle running along the back of the hog, from the shoulder to the ham. Source of pork chops, the tenderloin, and the loin roast. Trimmed to a tighter fat spec.

The long muscle running along the back of the hog, from the shoulder to the ham. Source of pork chops, the tenderloin, and the loin roast. Trimmed to a tighter fat spec.

The long muscle running along the back of the hog, from the shoulder to the ham. Source of pork chops, the tenderloin, and the loin roast. Trimmed to a tighter fat spec.

The long muscle running along the back of the hog, from the shoulder to the ham. Source of pork chops, the tenderloin, and the loin roast. Closed-cut variant.

Loin trim strap, the lean strip pulled during loin fabrication. Often used for stir-fry, kebabs, or further processing. Boneless. Closed-cut variant.

Loin trim strap, the lean strip pulled during loin fabrication. Often used for stir-fry, kebabs, or further processing. Boneless. Closed-cut variant.

Loin trim strap, the lean strip pulled during loin fabrication. Often used for stir-fry, kebabs, or further processing. Boneless. Closed-cut variant.

The long muscle running along the back of the hog, from the shoulder to the ham. Source of pork chops, the tenderloin, and the loin roast. Bone-in. Closed-cut variant.

The hip end of the pork loin. Bonier and slightly tougher than the center-cut loin, often broken down into roasts or sirloin chops. Bone-in.

The hip end of the pork loin. Bonier and slightly tougher than the center-cut loin, often broken down into roasts or sirloin chops. Boneless.

The hip end of the pork loin. Bonier and slightly tougher than the center-cut loin, often broken down into roasts or sirloin chops. Boneless.

The psoas muscle of the hog, tucked under the loin. Small, very lean, the most tender muscle on the carcass. Cooks fast.

The lower portion of the pork shoulder, including the foreleg. Tougher than the Boston butt with more skin. Used for cured shoulder hams, carnitas, and braises.

The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

The lower portion of the pork shoulder, including the foreleg. Tougher than the Boston butt with more skin. Used for cured shoulder hams, carnitas, and braises.

The lower portion of the pork shoulder, including the foreleg. Tougher than the Boston butt with more skin. Used for cured shoulder hams, carnitas, and braises.

The lower portion of the pork shoulder, including the foreleg. Tougher than the Boston butt with more skin. Used for cured shoulder hams, carnitas, and braises.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut. Boneless.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut. Boneless.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut.

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut. Boneless.

Ribs cut from the belly side of the hog, behind the shoulder. Larger and meatier than back ribs, with more fat. Trimmed into the St. Louis style for competition barbecue.

Ribs cut from the belly side of the hog, behind the shoulder. Larger and meatier than back ribs, with more fat. Trimmed into the St. Louis style for competition barbecue.

Ribs cut from the belly side of the hog, behind the shoulder. Larger and meatier than back ribs, with more fat. Trimmed into the St. Louis style for competition barbecue.

See live USDA wholesale price for 42% Trim Boxed.

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See live USDA wholesale price for 72% Trim Combo.

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