Grade and Cut Decide What Beef Costs
Wholesale beef pricing runs on grade and cut, not a single per-pound number. AAA and Prime grades cost more than Choice grade, and cuts like striploin and tenderloin sit well above ground beef and stewing cuts on a per-pound basis. An order that spans multiple cuts and grades rather than a single item tends to even out week-to-week market movement better than a single-item order does. Case weights and trim matter as much as the cut itself for a kitchen or retailer trying to hold a consistent food cost. Ordering the same case weight and trim specification order to order means a plate cost or shelf price calculated once stays accurate, rather than being recalculated every delivery because the product itself changed. Cold-chain handling from our facility to your kitchen or counter is what keeps that consistency intact. Beef held at the wrong temperature during transport loses shelf life fast, so our delivery routes are built to hold product at temperature from the moment it leaves our facility to the moment it arrives.
