Quality that satisfies.
Leadership that works.
Excellence in abundance
At Excel Fresh Meats, quality comes in many shapes and sizes. No matter which cuts your customers are looking for, we have the options you need.
Boxed beef
muscle solutions
From regular audits on the fabrication floor to strict adherence to our cutting specs, you can rest assured that our muscle cuts can help you turn Excel® branded products into higher sales at your stores.
Variety Meats
Variety meat solutions give your customers a comprehensive array of options, from fresh and frozen to Multivac packaging, bulk buys and more. Our high-quality specialty cuts are designed to meet your customers’ diverse culinary needs.
Ground Beef
Ground beef delivers safe, nutritious, affordable taste to your customers. Our ongoing commitment to quality and safety creates a meat product that’s fresh, delicious and wholesome – every single time.
Business-to-business solutions
Our branded beef programs can help you elevate your meat case. Offering branded products can drive you to the head of the herd by helping you offer top-quality products with marketing support your customers can’t find anywhere else.
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
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
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.
Cheekmeat
This adaptable, affordable cut comes from the facial cheek muscle of the animal.
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 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.
Boneless 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.
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.
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 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 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.
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.
Feet
Feet of the cow, beef feet is used in many dishes such as menudo, broth and soups.
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.
Ground Chuck
Typically 80/20 lean point; Ground chuck is lower quality although than Ground Round and Ground Sirloin, but the price is right for many to use it when the meat is not the main ingredient.
Ground Round
Typically 85/15 lean point; Ground round is seen as higher quality than ground chuck or non-sourced beef but not as high as sirloin. For some, it maybe interchangeable with ground chuck.
Ground Sirloin
Typically 90/10 lean point; Seen as the higher quality and should be used when the meat is considered the main dish in the meal.
Heart
Located in the chest cavity, behind the ribcage, the heart is a lean, nutritious cut that’s best grilled.
Honeycomb Tripe
Honeycomb tripe is from the lining of the reticulum, which is the second stomach chamber, and is the main ingredient in many traditional ethnic dishes.
Inside Skirt
This versatile cut starts at the brisket end of the navel and extends into the flank area. It is perfect for fajitas or stir-fry.
Kidney
The kidney is an organ located in the urinary system and is served best when seared, sautéed or braised.
93/7 – 96/4
Our leanest ground beef available–grinds with 96% lean beef and only 4% fat content are given the American Heart Association’s Heart-Check mark as a heart-healthy food and are primarily used in lean dishes like lettuce wraps, cabbage rolls and stuffed peppers.
73/27 – 81/19
Ground beef with higher fat content provides exceptional flavor and juiciness and helps bind meat together for patties or meatballs.
83/17 – 89/11
Ground beef with medium-high fat content is ideal for use when beef is the center of the plate, like in meatloaf, chili and pizza.
90/10 – 92/8
Medium-lean ground beef is great for making your favorite meals, like lasagna, casseroles and spaghetti, a little bit leaner.
Liver
Liver is a highly nutritious organ is located in the upper abdomen and goes well grilled in a wine sauce.
Marrow Bones
Bones from center part of the femur bone are cut into 1-inch portions and can be used to make cooking stock or an appetizer spread.
Outside Skirt
Located at an angle between the 12th and 6th ribs on the medial side of the navel, outside skirt is a foodservice solution that provides a flavor-rich value.
Oxtail
This popular cut for soups and stews comes from the tail of the animal.
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
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
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
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
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
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
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.
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.
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.
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.
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
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
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 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.
Scalded Tripe
Scalded tripe is from the lining of the stomach and is used in many traditional soups and stews.
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.
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.
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.
Striploin Roast
This lean, tender and flavorful roast is fine-grained with a sturdy texture and can be sliced into strip steaks.
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.
Short Ribs
Short ribs are slices from the 6th, 7th and 8th rib bones that go great on the grill and are popular in many different styles of cuisine, like Korean.
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.
Suet
Suet is a flavorful, hard fat taken from the kidney area that’s used in pastry production and cooking oil.
Sweetbreads
This tender cut is obtained from the thymus and pancreas glands and is best when fried or seared.
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.
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.
Tongue
Taken from the mouth of the cow, the tongue is best braised or smoked and can be used as a filling for tacos and sandwiches.
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.
Tripas
Tripas are sliced portions of the small intestines that serve as an affordable, alternative grilling cut.