El Rey USA Products

Beef

El Rey USA runs one of the most complete beef programs in the Midwest. From chuck to round, we carry domestic USDA grades, Canadian AAA, and Mexican beef across every major primal cut, plus a full line of offal for operators who need it. One distributor, one delivery, the whole order covered.

Looking for something specific? Contact our sales team for current pricing and availability.

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What We Carry

PREMIUM BEEF, EVERY GRADE.

USDA Choice, Select, Canadian grades AAA and AA, and a full line of Mexican beef — El Rey USA carries the range your operation depends on. Every cut is sourced for consistent quality and the grade your customers expect, week after week.

We work with the most established names in the beef industry, including as an authorized distributor of Certified Hereford Beef, so the product arriving at your door meets a documented standard every time.

Grades Available

USDA Choice, Select, Canadian AAA & AA, Mexican beef

Certifications

Certified Hereford Beef — Official Authorized Distributor

Availability

All beef cut fresh, never frozen, in reliable supply

Delivery

Straight to your door — temperature-controlled fleet

In Business Since

2002 — over two decades of trusted wholesale sourcing

Product Gallery

Our Beef Selection

What We Carry

Beef Cuts & Options

Fresh and frozen cuts, sourced for consistency and delivered to your door.

CHUCK

The chuck comes from the shoulder and neck area, one of the most worked muscles on the animal. Deep flavor, good fat content, and high yield across multiple preparations.

CHUCK

RIB

The rib section sits between the chuck and loin, producing some of the most sought after cuts on the animal. Known for heavy marbling and rich flavor, rib cuts are a staple for steakhouses, butchershops, and high volume food operations.

RIB

LOIN

The loin runs along the back of the animal and produces some of the most tender cuts available. Lower in fat than the rib but prized for texture, loin cuts are high demand across restaurant menus and retail counters.

LOIN

strip loin, split, boneless
sirloin
top sirloin, bone in
top sirloin butt, boneless
top sirloin butt, semi center - cut, boneless
top sirloin butt, center - cut, boneless, cap off

Top Sirloin, cap
Top sirloin butt boneless, 2-piece
Top Sirloin butt, center- cut boneless, seamed. Dorsal side
Bottom sirloin butt, boneless
Bottom sirloin butt, flap, boneless
Bottom sirloin butt, ball tip, boneless

Bottom sirloin butt, tri-tip boneless
Bottom sirloin butt, tri-tip bonesless, defatted
Tenderloin, bone in
Tenderloin, full
Tenderloin, full, side muscle on, defatted
Tenderloin, full, side muscle off, defatted

Tenderloin, full, side muscle off, skinned
Tenderloin, full, side muscle off, center cut , skinned
Tenderloin , butt
Tenderloin, butt, defatted
Tenderloin, butt, skinned
Tenderloin, short
Tenderloin, tails

ROUND

The round comes from the rear leg of the animal. Leaner than most other primals with less fat and marbling, making it a practical choice for high volume operations that need consistent, versatile cuts at a competitive price point.

ROUND

Heel and shank off, semi boneless
Shank off, boneless
Heel & shank off, without sirloin tip (knuckle) boneless
Shank off, 3-way boneless
Rump Partially Removed, shank off
Rump & shank partially off, handle on
Sirloin tip, (knuckle)

Sirloin tip (knuckle) peeled, 2-piece
Sirloin tip (knuckle) peeled, center roast (im)
Sirloin tip (knuckle) side roast (im)
Top (inside) untrimmed
Top (inside)
Top (inside) cap off
Top (inside) cap (im)

Top (inside) front side muscle
Bottom (gooseneck)
Bottom (gooseneck) heel out
Outside round (flat)
Eye of Round
Outside Round Side Muscle removed
Outside Round, Heel
Outside round, rump

PLATE / FLANK

The plate and flank sit on the underside of the animal, below the rib and loin. Thinner cuts with strong yield and consistent demand, particularly for skirt steak and flap meat. The round comes from the rear leg of the animal. Leaner than most other primals with less fat and marbling, making it a practical choice for high volume operations that need consistent, versatile cuts at a competitive price point.

PLATE / FLANK

SHANK

The shank comes from the upper portion of the leg, front and rear. A collagen-rich cut that requires low and slow cooking, producing deep flavor and high yield from an affordable primal

SHANK

BEEF OFFAL

A complete offal program sets a distributor apart. El Rey carries a full line of beef offal and specialty cuts, organized below by type.

BEEF OFFAL

Common Questions

Poultry FAQ

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Also From El Rey USA

Ready to Order Wholesale Beef?

Contact our team today to get started with wholesale pricing, product availability, and direct delivery to your business.

El Rey USA Products

Beef

What We Carry

PREMIUM BEEF, EVERY GRADE.

Grades Available

Certifications

Availability

Delivery

In Business Since

Product Gallery

Our Beef Selection

What We Carry

Beef Cuts & Options

CHUCK

RIB

LOIN

ROUND

PLATE / FLANK

SHANK

BEEF OFFAL

Common Questions

Poultry FAQ

Also From El Rey USA

Explore Other Products

Poultry

Pork

Seafood

Lamb & mutton

Deli

Ready to Order Wholesale Beef?