Quality and integrity
in every cut.

Excel boxed muscle beef solutions

From live cattle research and procurement to advanced camera assessment systems and more, we have the cutting-edge tools to create products with consistent quality. Thermal pasteurization and other highly precise food safety programs combine to guarantee safety in every bite. Our ongoing product measurements, including internal cutting tests and independent third-party audits, combine to validate our Genuinely Better® promise.

 

Excel USDA Graded Offering

Excel USDA Prime

The highest USDA grade, abundantly marbled Prime beef comes from young, well-fed cattle. Hotels and restaurants often serve Prime, excellent for broiling, roasting or grilling.

Excel USDA Choice

Though less so than Prime, USDA Choice beef is highly marbled. This gives it great flavor and tenderness. Choice beef is perfect for roasting, grilling or simmering on the stovetop.

Excel USDA Select

USDA Select beef is the leanest USDA grade of beef, and marinating or braising can emphasize its natural flavor. Its leanness makes Select highly suitable for lower-fat diets.

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Excel No Roll Beef

Excel 2 Series U.S. Fed Beef

Excel 2 Series U.S. Fed Beef is consistent, high-quality and versatile. This program includes cattle of A-B maturity, under 30 months, with marbling ranging from small to practically devoid. But these youthful cattle yield a tender, juicy and flavorful product that adds value to the meat case.

Fresno Highly Marbled Beef

Fresno Highly Marbled Beef yields a high-quality eating experience from well-marbled beef at an affordable price. Expect a maturity ranging A-C, with mostly B in the program. Great presentation in the meat case for clubs and on buffets, and a wholesaler favorite.

Excel 1 Series U.S.
Mature Beef

Excel 1 Series U.S. Mature Beef is affordable and versatile. Cherry red to dark red in color and available in any maturity range, Excel 1 Series adds value to the meat case with multiple merchandising applications.

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Round Shank Bottom Sirloin Sirloin Short Loin Top Sirloin Tenderloin Shank Flank Chuck Plate Brisket Rib
Boneless Short Ribs

Boneless Short Ribs

Rich in tenderness and flavor, beef boneless short ribs are an indulgent cut of beef that is portion-friendly, delivering rich flavor every time.

Tri-Tip Steak

Tri-Tip Steak

Lean, tender and boneless, the tri-tip steak offers rich beef flavor and versatility, and meets government guidelines for lean. Originating on the west coast, this cut is quickly gaining popularity nationwide. If you have trouble locating it at your supermarket, just ask the meat retailer.

Brisket Flat Cut

Brisket Flat Cut

Offering a delicious eating experience ideal for families and gatherings, the beef brisket is an affordable way to add variety to your family’s menu. Best when roasted slowly at a lower temperature.

Boneless Short Ribs

Boneless Short Ribs

Rich in tenderness and flavor, Sterling Silver Premium Beef Boneless Short Ribs are an indulgent cut of beef that is portion-friendly, delivering rich flavor every time.

Chuck 7-Bone Pot Roast

Chuck 7-Bone Pot Roast

The chuck 7-bone pot roast is from the chuck section of the animal and includes a cross cut of the shoulder blade, which is shaped like a “7.” The traditional pot roast, chuck roasts are loaded with flavor and lend themselves to long, slow braising either in the oven or in a slow cooker.

Boneless Chuck Eye Steak

Boneless Chuck Eye Steak

From the chuck portion of the animal, the boneless chuck eye steak is flavorful and relatively inexpensive. Ideally, chuck steaks should be braised or cooked as stew meat.

Boneless Chuck Pot Roast

Boneless Chuck Pot Roast

The chuck pot roast is from the chuck section of the animal and is both economical and versatile. Chuck pot roasts may be tenderized by cooking in liquid for hours, cut into cubes for stew, or ground for fresh ground beef.

Boneless Chuck Steak

Boneless Chuck Steak

From the chuck portion of the animal, the boneless chuck steak is flavorful and relatively inexpensive. Ideally, chuck steaks should be braised or cooked as stew meat.

Boneless Shoulder Pot Roast

Boneless Shoulder Pot Roast

The shoulder pot roast (also known as English roast or beef clod) is from the chuck section of the animal and is located right behind the arm roast. Shoulder pot roasts may be tenderized by cooking in liquid for hours.

Bonless Shoulder Steak

Bonless Shoulder Steak

The boneless shoulder steak, also known as an English steak or clod steak, is cut from the chuck portion of the animal. If marinated first, shoulder steaks may be cooked in a variety of ways and are great on the grill.

Flank Steak

Flank Steak

A large, thin, flat cut from the underside of the animal, flank steak has a distinct longitudinal grain but boasts a big, beefy flavor. This 2-pound cut can become slightly stringy and a chewy if not cooked with a little care. Flank steak should not be cooked past medium and benefits from being sliced against the grain. Perfectly suited for it, flank steak is the cut most commonly used for fajitas.

Skirt Steak

Skirt Steak

Tender and flavorful, the inside skirt is an indulgence that’s as enjoyable as an entrée as it is in stir-fry or fajitas. Perfect for the grill, it can be grilled whole or as individual steaks for a delicious and affordable meal.

Back Ribs

Back Ribs

Affordable and versatile, Sterling Silver Premium Beef Back Ribs Center Cuts are full of rich flavor that can be intensified with rubs and marinades.

Ribeye Roast

Ribeye Roast

One of the most tender beef cuts, the ribeye roast is from the rib section of the animal and is quite flavorful. Ribeye roasts are boneless and may be oven roasted or easily cut into individual ribeye steaks.

Ribeye Steak

Ribeye Steak

One of the best-known steaks and a favorite at steakhouses everywhere, ribeye steaks are rich, juicy and full-flavored with generous marbling throughout.

Rib Roast

Rib Roast

The rib roast is from the rib section of the animal and is the “king” of beef roasts. It’s sold as a standing rib roast with the bones left in, or as a rib rolled roast that is boned, then rolled and tied.

Back Ribs

Back Ribs

Affordable and versatile, beef back rib center cuts are full of rich flavor that can be intensified with rubs and marinades.

Eye of Round Roast

Eye of Round Roast

Also called round-eye pot roast. This is an extremely economical cut with a rather mediocre flavor. The introduction of aromatic herbs, onions and/or garlic improves the flavor, and cooking it slowly will keep it tender.

Eye of Round Steak

Eye of Round Steak

This small, boneless steak is cut from an eye round roast. A little tough, it’s good braised, cut into stew meat or processed into cube steak. For grilling, eye of round steaks need to first be marinated.

Top Round Steak

Top Round Steak

An economical, full-flavored steak with an excellent nutrition profile, the top round steak is great for marinating and meets government guidelines for lean. Simply marinate in a tenderizing marinade before cooking and cook only to medium rare (145° F) doneness.

Sirloin Tip Center Roast

Sirloin Tip Center Roast

The sirloin tip center roast is the most tender cut within the round portion of the animal. Very lean and nutritious, it is best prepared by braising or roasting.

Sirloin Tip Center Steak

Sirloin Tip Center Steak

Sold both thin-cut and thick-cut, the sirloin tip center steak is best when marinated and cooked to medium rare (145° F) doneness. This economical steak also meets government guidelines for lean.

Sirloin Tip Side Steak

Sirloin Tip Side Steak

Affordable, lean and boneless, the tip side steak should be marinated for best results and cooked to medium rare (145° F) doneness. This steak also meets government guidelines for lean.

Bottom Round Roast

Bottom Round Roast

Also called bottom round pot roast, bottom round rump roast, bottom round oven roast. Slightly less tender than a top round roast, this is a great cut for the money and makes for a juicy, flavorful roast. Tenderness is improved by slicing it thin for serving.

Bottom Round Steak

Bottom Round Steak

Also called swiss steak, griller steak, outside round, western steak. This is a very lean cut and can be moderately tough unless prepared with slow, moist heat. Braise boneless bottom round steak to maintain moisture and serve it thinly sliced to minimize toughness. This cut is often thinly sliced and dried or smoked at low temperatures to make beef jerky.

Cross-Cut Hind Shank

Cross-Cut Hind Shank

The shank cross cut is flavorful and very tender when braised (pot roasted) or cooked in liquid (stewed). This cut also meets government guidelines for lean.

Striploin Steak

Striploin Steak

Also called NY or KC strip steaks, sirloin strip steak, top loin steak. This long, narrow strip steak is sold boneless and bone-in. No matter what you call it, this steak has great flavor and is relatively tender, although with slightly less fat than rib or ribeye steaks. Striploin steaks are great seared to your preferred doneness on the grill.

Striploin Roast

Striploin Roast

This lean, tender and flavorful roast is fine-grained with a sturdy texture and can be sliced into strip steaks.

T-Bone Steak

T-Bone Steak

Cut from the loin, the T-shaped bone of T-bone steaks separates the long narrow piece of top loin from the smaller, rounder piece of tenderloin. With both top loin and tenderloin, this steak is a great combination of texture and flavor and the iconic steak for grilling.

Porterhouse Steak

Porterhouse Steak

Cut further back on the animal, porterhouse steaks are like a huge T-bone with top loin on one side and tenderloin on the other side of the bone, making for a perfect balance of flavor and texture. Porterhouse steaks are fantastic grilled.

Tri-Tip Roast

Tri-Tip Roast

The tri-tip roast is well known on the west coast as a grilling roast. Now this sirloin cut from the loin portion of the animal is gaining momentum nationwide as diners discover its rich flavor and affordable price.

Tenderloin Roast

Tenderloin Roast

Also called a whole beef tenderloin filet. The most tender and pleasantly mild cut of beef available and also a little more expensive. If unpeeled, tenderloin roasts must be peeled of the thick layer of exterior fat before cooking. The small tapered end can be folded under and tied with kitchen string to promote more even cooking.

Tenderloin Filet

Tenderloin Filet

Also called Chateaubriand, filet mignon, tournedo. From the most tender muscle, tenderloin steaks are given different names for different cuts and different thicknesses. Chateaubriand steaks are cut 3 inches thick from the thickest part of the tenderloin. Filet mignon or tenderloin steaks are 1 to 2 inches thick and cut from the narrow end of the tenderloin.

Top Sirloin Steak

Top Sirloin Steak

One of the most versatile steaks, the top sirloin steak is lean, well-flavored, juicy and tender. This steak is also a lean cut, according to USDA guidelines.

Learn more about our available cuts

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