Round Primal

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

Steamship Round

Also Known As: Baron of Beef; Whole Round

Prepared from the Round Primal and often served in foodservice.

Cooking Methods:

Outside Round (Flat)

Also Known As: Bottom Round (Flat)

Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Lean and benefits from tenderization.

Cooking Methods:

Outside Round, Heel

Smaller section of the full Bottom Round that is separated from the Outside Round (Flat). Ground for Ground Beef or cut into the Braison and Merlot Steaks.

Eye of Round Roast | Lean

Also Known As: Round Eye Pot Roast

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

Cooking Methods:

Eye of Round Steak | Lean

Also Known As: Breakfast Steak; Sandwich Steak; Wafer Steak

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.

Cooking Methods:

Sirloin Tip Center Roast Lean

Also Known As: Round Tip Roast Cap-Off; Sirloin Tip Roast

Perfect for an easy family meal. Roast this lean cut, then thinly slice and serve.

Cooking Methods:

Sirloin Tip Center Steak

Also Known As: Breakfast Steak; Knuckle Steak; Round Tip Center Steak; Sandwich Steak; Tip Steak, Cap-Off; Trimmed Tip Steak

Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience.

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Sirloin Tip Side Steak | Lean

Also Known As: Breakfast Steak; Round Sirloin Tip Side Seak, Boneless

Boneless and lean, this cut is inexpensive and ideal with a tenderizing marinade before grilling.

Cooking Methods:

Sirloin Tip Steak

Also Known As: Breakfast Steak; Knuckle Steak; Round Tip Steak; Sandwich Steak; Tip Steak

This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak.

Cooking Methods:

Sirloin Tip Side Roast Lean

This cut is a good value and very lean, making it a great roast choice any night of the week.

Cooking Methods:

Top Round Roast | Lean

Also Known As: Inside Round Roast; London Broil; Round Roast; Top Round Roast Cap Off; Top Round Roast Cap On

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.

Cooking Methods:

Top Round Steak | Lean

Also Known As: Inside Round Steak; London Broil; Top Round Steak Cap Off; Top Round Steak Cap On

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

Cooking Methods:

Top (Inside) Round Cap Lean

Also Known As: Inside Round Cap

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

Cooking Methods:

Top (Inside) Round, Cap-Off

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

Top (Inside) Round, Front Side Muscle (IM)

Also Known As: Round Petite Tender

Small, lean, fairly tender muscle often removed from the front side of the Top Round.

Cooking Methods:

Top (Inside) Round Front Side Steak | Lean

Also Known As: Round Petite Tender Steak

A simple, lean cut for a lighter steak experience. Marinate and grill quickly over high heat.

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Santa FE Steak

Also Known As: Top Round Cap Steak

Steak cut from the thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

Cooking Methods:

Top Round Steak, Cap Off

Also Known As: Butcher’s Steak; Chuck Shoulder Tender ; Shoulder Tender; Teres major

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

Cooking Methods:

Short Plate Primal

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

HangerSteak

Also Known As: Hanging Tender Steak

A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill.

Cooking Methods:

Inside Skirt

Also Known As: Arrachera; Fajita Meat; Fajita Steak; Skirt Steak

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

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Outside Skirt

Also Known As: Dino Ribs; Flanken Style Ribs; Short Ribs

Good beef flavor. Good braised or on the grill with your favorite rub.

Cooking Methods:

Plate Short Ribs

Also Known As: Dino Ribs; Flanken Style Ribs; Short Ribs

Good beef flavor. Good braised or on the grill with your favorite rub.

Cooking Methods:

Flanken Style Short Ribs

Also Known As: Beef Short Ribs, Bone-In; Cross-Cut Ribs; Cross-Cut Short Ribs; Korean Short Ribs

Cut thin across the ribs. Good marinated and grilled.

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Hanging Tender

Also Known As: Hanger

Pillar of the diaphragm.

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Brisket

This the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker.

Brisket Flat Half | Lean

Also Known As: Beef Brisket Middle Cut, Boneless; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.

Cooking Methods:

Brisket Point Half

Also Known As: Brisket Nose Cut; Brisket Point Cut

The less lean half of the whole Brisket that’s juicy with full flavor.

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Flank Primal

Located below the Loin and home to the Flank Steak. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled.

Flank Steak | Lean

Also Known As: Beef Flank; Flank Steak Filet; Jiffy Steak; Plank Steak

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

Cooking Methods:

Shank Primal

A portion of the leg, which is used extensively for movement. As a result, it is typically cut into cross sections called Shank Cross-Cuts which are braised to make flavorful, fork-tender dishes such as Osso Buco.

Shank Cross Cut | Lean

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

A cross-section of the leg, which is used extensively for movement. As a result, it is typically braised to make flavorful, fork-tender dishes such as Osso Buco.

Cooking Methods:

Shank Center Cut

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

A center-cut cross-section of the leg typically braised to make flavorful, fork-tender dishes.

Cooking Methods:

Sirloin Primal

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

Tri-Tip Roast | Lean

Also Known As: Bottom Sirloin Roast; Newport Roast; Santa Maria Roast; Tri Tip; Triangle Roast

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

Cooking Methods:

Tri-Tip Steak | Lean

Also Known As: Newport Steak; Santa Maria Steak; Tri Tip; Triangle Steak

Boneless and fairly tender with full flavor. Grill then slice across the grain.

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Petite Sirloin Steak

Also Known As: Ball Tip Steak; Sirloin Steak

A great value steak. Grill after marinating.

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Sirloin Bavette / Flap

Also Known As: Bottom Sirloin Bavette; Bottom Sirloin Butt, Flap; Bottom Sirloin Flap; Flap Meat

A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.

Cooking Methods:

Sirloin Bavette Steak

Also Known As: Bottom Sirloin Bavette Steak; Bottom Sirloin Butt, Flap Steak; Bottom Sirloin Flap Steak; Flap Meat

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.

Cooking Methods:

Petite Sirloin / Ball Tip

Also Known As: Ball Tip Roast; Petite Sirloin Roast; Sirloin Roast

Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. A boneless cut that’s a good value.

Cooking Methods:

Coulotte Steak | Lean

Also Known As: Top Sirloin Cap Steak

With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill.

Cooking Methods:

Top Sirloin Fileet | Lean

Also Known As: Baseball Cut; Center-Cut Top Sirloin Steak; Top Sirloin Butt Steak; Top Sirloin Butt Steak, Center-Cut; Top Sirloin Steak

Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.

Cooking Methods:

Top Sirloin Petite Roast | Lean

Also Known As: Center-Cut Top Sirloin Roast; Top Sirloin Petite Roast, Boneless

Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.

Cooking Methods:

Coulotte Roast

Also Known As: Coulotte; Picanha; Sirloin Cap; Top Sirloin Cap; Top Sirloin Cap Roast

With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.

Cooking Methods:

Top Sirloin Steak | Lean

Also Known As: Boneless Top Sirloin Steak ; Top Sirloin Butt Steak, Boneless; Top Sirloin Center-Cut Steak; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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Top Sirloin Butt, Center Cut

Also Known As: Center Cut Top; Top Sirloin Heart

Top Sirloin Butt with cap, mouse muscle and external fat removed to aid in further fabrication.

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Top Sirloin Steak, Center Cut | Lean

Also Known As: Center Cut Sirloin; Top Sirloin, Sirloin Steak, Cap Off

This steak is cut from the cap off Top Sirloin Butt and is a tender and lean cut that is ideal for several cooking methods and dishes.

Cooking Methods:

LOIN Primal

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

Chateaubriand Ternderloin Roast | Lean

Also Known As: Center Cut Tenderloin Roast; Filet Mignon Roast; Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

Cooking Methods:

Ternderloin Steak | Lean

Also Known As: Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Chateaubriand Filet De Boeuf; Filet Mignon

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

Cooking Methods:

Tenderloin Steak, Defatted Lean

Also Known As: Chateaubriand Filet De Boeuf

The most tender beef steak. Lean yet juicy, with a fine texture. A popular lean cut for cooking at home or choosing when dining out.

Cooking Methods:

Tenderloin Tips | Lean

Also Known As: Tenderloin Tail; Tournedos

Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry.

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Tenderloin Tails | Lean

Also Known As: Tenderloin Tips

Tapered ends of the Tenderloin, the most tender beef muscle.

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Tenderloin Butt, Defatted

Also Known As: Butt Tender; Tenderloin Head

The thickest end of the Tenderloin cut into a roast. Rich tasting and smoothly textured. Ideal for roasting.

Cooking Methods:

Strip Filet | Lean

Also Known As: Baseball Cut Strip Filet; Manhattan Filet; Strip Steak, Split; Top Loin Filet

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.

Cooking Methods:

Strip Petite Roast | Lean

Also Known As: Center Cut Striploin Roast; Manhattan Filet; Top Loin Petite Roast

A smaller roasting option than Strip Roast. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners.

Cooking Methods:

Strip Roast | Lean

Also Known As: Strip Loin Roast; Top Loin Roast

This centerpiece roast is tender, juicy and full of flavor.

Cooking Methods:

Strip Steak, Boneless | Lean

Also Known As: Ambassador Steak; Club Steak; Hotel Cut Steak; Kansas City Strip Steak; New York Strip Steak; Shell Steak; Top Loin Steak

Tender, lean and perfect for grilling.

Cooking Methods:

Tenderloin Steak, Bone In Lean

Also Known As: Bone-In Filet; Bone-In Filet Mignon; Center Cut Bone-In Filet

The most tender beef steak. Lean yet juicy, with a fine texture. A popular lean cut for cooking at home or choosing when dining out.

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Porterhouse Steak

Also Known As: 1st Cut Porterhouse; King Steak; Porter House

Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.

Cooking Methods:

Strip Steak, Bone In | Lean

Also Known As: Ambassador Steak; Club Steak; Hotel Style Steak; Kansas City Strip Steak; New York Strip Steak; Shell Steak; Strip Steak; Top Loin Steak

Tender, lean and perfect for grilling.

Cooking Methods:

T-Bone Steak

Also Known As: Loin, T-Bone Steak; T-Bone

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

Cooking Methods:

Loin Steak Tail

Cut from the underside or Flank portion of the beef hindquarter, ventral or under the Short Loin. Fat trim level is specified by the buyer.

Strip Loin, Bone In

Well-marbled and from the Short Loin, near the Tenderloin. This Strip Loin can be prepared as a bone-in roast or cut into Bone-In Strip Steaks.

Cooking Methods:

RIB Primal

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

Ribeye Roast

Also Known As: Boneless Prime Rib; Boneless Rib Roast; Ribeye Roast, Oven-Ready

Savory and fine-textured with generous marbling. A classic holiday roast.

Cooking Methods:

Ribeye Steak

Also Known As: Ribeye Roll Steak; Ribeye Steak, 1' Tail; Ribeye Steak, 2' Tail; Ribeye Steak, Lip-On, Boneless

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.

Cooking Methods:

Ribeye Roll

Also Known As: Beef Rib, Ribeye, Lip-On; Prime RIb; Ribeye Roast, Boneless

This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

Cooking Methods:

Back ribs

Also Known As: Beef Rib Back Ribs; Beef Riblets; Beef Ribs; Finger Ribs; Rib Bones

A great value and beef’s signature ribs for the BBQ, this flavorful cut is great with a dry rub on the grill.

Cooking Methods:

Blade / Lifter Meat

Also Known As: Blade Meat; Cap and Wedge Meat; Lifter Meat

Thin muscles removed from the outside of the Rib; also called cap and wedge meat.

Cooking Methods:

Rib Fingers

Also Known As: Finger Meat

Thin strips of beef cut from between individual ribs in the Rib primal.

Rib Short Ribs

Also Known As: Beef Ribs; Short Ribs

Full of beef flavor and fall-off-the-bone tender, but also available boneless. Grill or slow-roast for a succulent beef dish.

Cooking Methods:

Cowboy Steak

Also Known As: Bone In Ribeye, Frenched; Cowboy Cut; Cowboy Rib; Cowboy Ribeye; Cowboy Steak; Frenched Rib Steak

Tender, bone-in steak with a frenched rib presentation that is great for the grill.

Cooking Methods:

Ribeye Steak, Bone In

Also Known As: Bone In Ribeye; Cowgirl Ribeye; Rib Steak, Bone In, Frenched

Tender steak from the Rib with marbling that adds flavor. Simply season and grill.

Cooking Methods:

Tomahawk Steak

Also Known As: Rib Steak; Rib Steak, Bone in, Frenched

Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill.

Cooking Methods:

Prime Rib Roast

Also Known As: Export Rib; Prime Rib; Rib Roast, Bone-In; Standing Rib Roast

Bone-in Rib roast perfect for roasting and entertaining.

Cooking Methods:

Square-Cut Chuck Primal

Also Known As: Chuck Flat, Chuck Meat Square
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

7-Bone Chuck Steak

Also Known As: 7-Bone Steak, Bone-In; Bone-In Chuck Steak

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor.

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Chuck Arm Steak

Also Known As: Arm Steak

Good value and ideal to slow-cook for the most tender finish.

Cooking Methods:

Blade Chuck Steak

Also Known As: Boneless Blade Steak 1st Cut; Deluxe Blade Steak

A relatively inexpensive cut with loads of beef flavor. Marinate before grilling.

Cooking Methods:

7-Bone Chuck Roast

Also Known As: 7-Bone Pot Roast; 7-Bone Roast; Chuck 7-Bone Pot Roast; Chuck Arm Pot Roast, Bone-In; Chuck Blade Roast, Bone-In; Pot Roast

Identified by the 7-shaped bone it contains. Rich and flavorful, it’s ideal for the slow-cooker.

Cooking Methods:

Blade Chuck Roast

Also Known As: Beef Pot Roast; Blade Chuck Pot Roast, Bone In; Chuck Arm Pot Roast; Chuck Blade Pot Roast; Chuck Pot Roast; Chuck Roast 1st Cut; Chuck Roast Blade Cut

A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked.

Cooking Methods:

Cross Rib Roast

Also Known As: Book Roast; Boston Cut; Bread and Butter Cut; Chuck Arm Roast; Clod Roast; English Cut Roast; Shoulder Center Roast

A savory cut for roasting or slow-cooking to achieve a tender finish.

Cooking Methods:

Chuck Neck roast

Rich in flavor and tender after slow-cooking.

Cooking Methods:

Pectoral Meat

Also Known As: Special Trim

Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Most often used for further processing into ingredient beef.

Chuck Arm Roast

Also Known As: Arm Pot Roast; Arm Roast

Economical and flavorful. Best when slow-cooked.

Cooking Methods:

Chuck Flap/Edge Roast

Also Known As: Chuck Flat

Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.

Cooking Methods:

Chuck Roast

Also Known As: Center Cut Chuck Roast; Chuck Center Roast; Chuck Pot Roast; Pot Roast

Great, rich flavor perfect for slow and low cooking.

Cooking Methods:

Chuck Steak

Also Known As: Center Cut Chuck Steak; Chuck Center Steak

Great, rich flavor in an affordable steak.

Cooking Methods:

Chuck Tender Steak | Lean

Also Known As: Chuck Filet Steak; Chuck Tender Steak; Fish Steak; Mock Tender Steak

Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling.

Cooking Methods:

Chuck Tender Roast | Lean

Also Known As: Chuck Filet; Medallion Pot Roast; Mock Tender Roast; Scotch Tender

Lean roast that requires slow-cooking to tenderize.

Cooking Methods:

Chuck Eye Roll

Also Known As: Chuck Eye; Mock Ribeye

Separated from the Under Blade section of the Chuck Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness.

Cooking Methods:

Under Blade

Also Known As: Chuck Flat

Separated from the Chuck Eye Roll section of the Chuck Roll and often cut into the Denver Roast or Denver Steaks. Very tender with generous marbling.

Shoulder Clod Heart | Lean

Also Known As: Clod Heart; Shoulder Center; Shoulder Clod Arm Roast

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

Cooking Methods:

Shoulder Petite Tender Lean

Also Known As: Butcher’s Steak; Chuck Shoulder Tender ; Shoulder Tender; Teres major

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

Cooking Methods:

Top Blade

Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks.

Cooking Methods:

Chuck Short Ribs Boneless

Also Known As: Boneless Braising Ribs; Boneless Short Ribs; Chuck Boneless Short Ribs; English Short Ribs; Middle Ribs

A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.

Cooking Methods:

Distributors

Welcome to the gateway of premium U.S. Beef exports.

As a distributor, you play a pivotal role in connecting world-class USA beef to global markets.

Here we want to provide you with trusted, science-backed information, essential certification details and everything you need to build long-standing relationships with clients who value quality, traceability and ethical sourcing.

learn more

Traceability & Certification

U.S. Beef is supported by a robust traceability and certification framework designed to meet a wide range of international market requirements. For export programs with specific standards, including the United Kingdom and European Union, product can be sourced and verified through approved protocols that ensure compliance. Distributors can rely on USDA certifications, validated program requirements, and the globally recognized Beef Quality Assurance (BQA) program.

U.S. beef is graded by the U.S. Department of Agriculture (USDA) to ensure consistent eating quality and product integrity. Quality grades, including Prime, Choice, and Select, provide a reliable benchmark for tenderness, juiciness, and flavor, supporting buyer confidence across global markets.

U.S. beef is produced under a science-based food safety system built on Hazard Analysis and Critical Control Points (HACCP) principles. This integrated approach, overseen by agencies including the Food Safety and Inspection Service (FSIS), ensures rigorous inspection, risk management, and compliance throughout the production process.

U.S. beef is supported by verified export programs designed to meet specific international requirements, including those of the United Kingdom and European Union. Through approved supply chains and certification processes, eligible product can meet EU and UK standards with oversight and certification provided by USDA authorities.

The Beef Quality Assurance Program promotes best practices in animal care, handling, and production, reinforcing product integrity across the supply chain.

Safety Standards

U.S. Beef is produced under one of the most robust food safety systems globally. Safety protocols are science-based, internationally recognized, and enforced at every level of the supply chain.

Food Safety System

U.S. beef is produced under a science-based food safety system that proactively manages risk at every stage of the supply chain. This approach is supported by HACCP-based principles to ensure consistent control, verification, and product safety.

Pathogen Control

A multi-hurdle approach is used to control pathogens such as E. coli O157:H7 and Salmonella. Interventions include antimicrobial treatments, sanitary dressing procedures, and validated control measures throughout processing.

Animal Health & Disease Prevention

The United States maintains strict national programs to prevent and control animal diseases relevant to international trade.

The U.S. has comprehensive safeguards against BSE, including feed controls and specified risk material removal.
The U.S. is recognized as free of Foot-and-Mouth Disease, supported by import controls and surveillance.

Continuous Improvement

The U.S. beef industry supports ongoing research, innovation, and training to strengthen food safety systems and adapt to evolving global standards.

quality standards

Beef Quality Assurance

The BQA program is the backbone of U.S. Beef quality, ensuring that every step in production meets rigorous standards for safety, animal care and consistency.

Carcass Grading

Carcasses are evaluated for quality based on marbling and maturity. Prime, Choice, and Select are the most commonly exported grades, providing a consistent benchmark for eating quality.

EU and UK Quota Compliance

U.S. Beef eligible for the United Kingdom and European Union's High-Quality Beef (HQB) quotas must meet strict USDA and EU and UK-mandated specifications. Certifications, facility approvals and traceability are mandatory for entry.

u.s. beef

From pasture
to plate

U.S. Beef is backed by one of the most advanced traceability and certification systems in the world.

The Non-Hormone Treated Cattle (NHTC) Program

The Non-Hormone Treated Cattle (NHTC) Program has been in effect since 1999, when the European Union (EU) and the U.S. agreed to specific control measures to facilitate the trade of non-hormone treated beef, including veal.

There are three principal components of this Program:

Cattle are to be grown in approved farms/feedlots and delivered to the slaughter establishment with shipping documentation that includes the statement "Cattle Meet Export Verification Program Requirements for the EU" and clearly identifies the animals and the quantity.
Non-Hormone treated cattle and beef are segregated at the slaughter establishment and handled in a fashion that ensures that they are not commingled with other animals or meat.
Tissue samples from non-hormone treated cattle are collected at slaughter and analyzed in order for FSIS to provide export certification for this product.

Traceability from birth to slaughter

In order for FSIS to provide export certification for product:

• All farms, ranches, and feedlots approved under these programs and that raise beef destined for shipment to the European Union (EU) as non-hormone treated cattle must be listed on the FSIS PartnerShare website.

• There must be verification that there are effective controls at the slaughter establishment.

Official NHTC Programs

Export & Import Guidelines

To import beef meat into the EU and UK from the USA, a company must contract to purchase product produced in one of the EU and UK-approved slaughter and deboning facilities in the USA. The list of these facilities is included below and can be consulted here.

Beef and pork produced in the USA destined for the EU and UK market has to be produced from cattle or hogs born, raised, and slaughtered in the USA and that have been traced throughout their lives in the Non-Hormone Treated Cattle (NHTC) or Pork for the European Union (PFEU).

The requirements for the slaughter and processing plants can be consulted here. Before shipping U.S. beef into the EU and UK, please consult the tariff and quota guidelines available below

FSIS Export Library

Tariff Quota Details

Slaughter Facilities

U.S. Beef Exporters to the EU and UK

Updated information in June 2026

For additional information on export requirements to the United Kingdom and European Union, please refer to the guidance documents available through the U.S. Meat Export Federation. These resources provide detailed, up-to-date information on a range of topics related to exporting U.S. beef to the EU and UK, including regulatory requirements, certification processes, and market access guidelines.

Agri Beef

Address
1555 Shoreline Drive, Suite 320, ID 83702
Contact
Jay Theiler
Email
jay.theiler@agribeef.com
Phone
+1-208-338-2500
Website
www.agribeef.com

Creekstone Farms

Address
P.O. Box 1007, 604 Goff Industrial Park Road, Arkansas City, KS 67005
Contact
Alfonso Terrazas
Email
aterrazas@cfpbeef.com
Phone
+1-620-741-3124
Website
www.creekstonefarms.com

Fort Worth Meat Packers

Address
3801 N Grove St, Fort Worth, TX 76106
Contact
Juan Alfonso Ramos
Email
juan@fwmp.com
Phone
+1 817-381-2138
Website
www.fwmp.com

Greater Omaha Packing

Address
3001 L Street Omaha, NE 68107
Contact
Jerry Wiggs
Email
Jerry@greateromaha.com
Phone
+1-800-47-5400
Website
www.greateromaha.com

JBS

Address
1770 Promontory Circle Greeley, CO 80634
Contact
Nick Sherwood, JBS London
Email
nick.sherwood@jbsglobal.co.uk
Phone
+44-208-369-5310
Website
www.jbssa.com

MetaFoods

Address
2970 Clairmont Road NE, Suite 510, Atlanta, GA 30329
Contact
Knud Aagaard-Svendsen
Email
sales@metafoodsllc.com
Phone
+1-404-843-2400
Website
www.metafoodsllc.net

One World Beef

Address
512 Via de la Valle Ste.310, Solana Beach, CA 92075 (USA)
Contact
Bernard Rigal
Email
brigal@oneworldbeef.com
Phone
+1-714-2497259
Website
www.oneworldbeef.com

Platte Valley Food Group

Address
10 E 50th Ave, #301, Denver, CO 80216
Contact
James Viola / Mike Hutchinson
Email
info@plattevalleyfoodgroup.com
Phone
+1 303-466-8826
Website
www.plattevalleyfoodgroup.com

Tejas Premium Meats LLC

Address
3555 FM 67, Itasca, Texas 76055
Contact
Allen Gilbert
Email
allen@tejas-premiummeats.com
Phone
+1 254-687-9710
Website
www.tejas-premiummeats.com

U.S. Bison Suppliers to the EU and UK

Platte Valley Food Group

Rocky Mountain Natural Meats LLC

Address
9757 Alton Way, Henderson, CO 80640
Contact
Bob Dineen
Email
Info@GreatRangeBison.com
Phone
+1-303-287-7100
Website
www.greatrangebison.com

European and UK Direct Importers of U.S. Beef

Updated information in June 2026

Albers Food

Address
Mündelheimer Weg 6, 40472 Düsseldorf, Germany
Contact
Frank Albers
Email
frankalbers@albersfood.de
Phone
+49 2119-42940
Website
www.albersfood.de
Note
USA brand: Greater Omaha Packing

Euromeat Quabas

Address
Via Francesco Mascherpa, 14, IT-29010 Castelvetro Piacentino Italy
Contact
Lorenzo Signori
Email
lorenzo.signori@quabas.it
Phone
+39 0523257100; +39 0523 817111
Website
www.quabas.it
Note
USA brands: Kansas Ranch Premium Reserve and Blackstone Wagyu

Frostmeat

Address
Dornierstr. 4, 82205 Gilching, Germany
Contact
Johannes Biel
Email
johannes.biel@frostmeat.de
Phone
+49-8105-39886-22
Website
www.frostmeat.de
Note
USA brand: Let’s Meat

Giraudi

Address
74 bd d’Italie Bât E/F 98000, Monaco
Contact
Lara Messie
Email
l.messie@giraudi.com
Phone
+377 93 10 42 42
Website
www.giraudi.com
Note
USA brands: Creekstone Farms, Snake River Farms and Double R Ranch

GPS Food Group

Address
Windsor House, Britannia Rd, Waltham Cross EN8 7NX, United Kingdom
Contact
Leigh Perkins
Email
leigh.perkins@gpsfoodgroup.com
Phone
+44 (0) 7590 776 672
Website
www.gpsfoodgroup.com
Note
USA brand: Greater Omaha Packing

INALCA

Address
Via Spilamberto, 30/c, 41014 Castelvetro di Modena (MO)
Contact
Gianluca Mattioli
Email
gmattioli@inalca.it
Phone
+39 059755454
Website
www.inalca.it
Note
USA brand: Greater Omaha Packing

JBS Global (UK) Ltd

Address
Imperial Place, Building 1, Maxwell Road, Borehamwood, WD6 1JN UK
Contact
Nick Sherwood
Email
nick.sherwood@jbsglobal.co.uk
Phone
+44 208 6395 310
Website
www.jbsglobal.co.uk
Note
USA brand: Cedar River Farms

Metafoods Europe

Address
2970 Clairmont Road NE, Suite 510, Atlanta, Ga 30329, USA
Contact
Knud Aagaard-Svendsen
Email
sales@metafoodsllc.com
Phone
+1 (404) 843-2400
Website
www.metafoodsllc.net
Note
USA beef brands: Greater Omaha Packing

MFC Carni

Address
Zona Industriale Taverna di Annibale – 83040 Frigento (Av)
Contact
Michele Calo
Email
michelecalo@mfccarni.com
Phone
+39 0825 448992 – 437961 – 437049
Website
www.mfccarni.com

Nice to Meat

Address
Kobaltstraat 2, 1362 JM Almere, Netherlands
Contact
Patrick Pouw
Email
p.pouw@nicetomeat.com
Phone
+31 (0)36 535 92 00
Website
www.nicetomeat.com
Note
USA brands: Creekstone Farms

OTTO Gourmet

Address
Boos-Fremery-Str. 62, Industriepark Oberbruch, 52525 Heinsberg Germany
Contact
Stephan Otto
Email
s.otto@otto-gourmet.de
Phone
+49 2452-97626-100
Website
www.otto-gourmet.de
Note
USA brand: Morgan Ranch

Zandbergen World's Finest Meat

Address
Industrieweg 66, 2382 NW, Zoeterwoude Rijndijk, The Netherlands
Contact
Joris Zandbergen
Email
joris@zandbergen.com
Phone
+31 6 55 870 812
Website
www.zandbergen.com

Stages of Beef Production

Most U.S. grazing lands are not suitable for crops, making cattle a vital part of sustainable food production.

From pasture to plate, U.S. Beef production follows a clear, sustainable lifecycle:

More Info About Production Stages

beef choices & types

The U.S. Beef industry offers a variety of options to meet consumer and market demands. Each beef type is safe, nutritious and produced under strict oversight.

Grain-Fed

High marbling, consistent flavor, juiciness and tenderness

Naturally Raised

Minimally processed, no synthetic additives

Grass-Finished

Pasture-raised, forage-fed
for life

Certified Organic

USDA Organic compliant, no antibiotics or growth promotants.

Resources

We’ve created an extensive library of downloads, videos and compliance checklists to support your role in the supply chain.

Distributor resources

FAQs

What documentation is required to export U.S. Beef to the EU and UK

Exporters must comply with USDA certification, NHTC program requirements, and be listed in EU and UK-approved facility databases. Full documentation details are available here.

What is the NHTC Program and how do I get certified?

The NHTC (Non-Hormone Treated Cattle) Program certifies that beef comes from cattle not treated with hormonal growth promotants. Certification involves facility approval, record-keeping, and USDA audits.

Which beef cuts are most popular with international buyers

This varies by region, but common export favorites include striploin, ribeye, tenderloin and short ribs. We provide regional cut guides for your market.

How do I find certified U.S. Beef exporters

USMEF maintains a list of certified beef exporters and slaughter facilities that meet export program standards. Visit here for the most updated list.

What kind of support does USMEF provide to distributors

We offer marketing assets, certification guidance, training, market insights, and trade show opportunities.

Can I request promotional materials or retail signage?

Yes. Distributors and retailers can request branded POS materials, educational flyers and promotional assets. Submit your request via the Contact Page.

Is grain-fed beef better than grass-finished beef?

Both have unique benefits. Grain-fed beef typically offers more marbling and tenderness, while grass-finished is leaner with a distinctive flavor. It depends on consumer preference and market demand.

What food safety measures does U.S. beef follow?

All beef undergoes USDA inspection and must follow HACCP food safety plans. Additional measures include BQA certification, microbial testing, and cold chain controls.

What are the shipping and cold chain requirements for U.S. Beef

Exports must be maintained at specific temperatures throughout transit and must comply with documentation and destination country import requirements.

Do you offer guidance on customs or import regulations?

Yes. We provide updated regulatory documents, market briefs and access to USDA and FSIS export libraries. Our team can also provide region-specific support.

distributor contact

We’re here to help. Whether you’re just getting started or need export-specific guidance, our team is ready to assist you.

Complete the form below and we’ll be in touch as soon as possible.

Distributor

Consumer

Culinary

Retail

Round Primal

Steamship Round

Also Known As: Baron of Beef; Whole Round

Outside Round (Flat)

Also Known As: Bottom Round (Flat)

Outside Round, Heel

Eye of Round Roast | Lean

Also Known As: Round Eye Pot Roast

Eye of Round Steak | Lean

Also Known As: Breakfast Steak; Sandwich Steak; Wafer Steak

Sirloin Tip Center Roast Lean

Also Known As: Round Tip Roast Cap-Off; Sirloin Tip Roast

Sirloin Tip Center Steak

Also Known As: Breakfast Steak; Knuckle Steak; Round Tip Center Steak; Sandwich Steak; Tip Steak, Cap-Off; Trimmed Tip Steak

Sirloin Tip Side Steak | Lean

Also Known As: Breakfast Steak; Round Sirloin Tip Side Seak, Boneless

Sirloin Tip Steak

Also Known As: Breakfast Steak; Knuckle Steak; Round Tip Steak; Sandwich Steak; Tip Steak

Sirloin Tip Side Roast Lean

Top Round Roast | Lean

Also Known As: Inside Round Roast; London Broil; Round Roast; Top Round Roast Cap Off; Top Round Roast Cap On

Top Round Steak | Lean

Also Known As: Inside Round Steak; London Broil; Top Round Steak Cap Off; Top Round Steak Cap On

Top (Inside) Round Cap Lean

Also Known As: Inside Round Cap

Top (Inside) Round, Cap-Off

Top (Inside) Round, Front Side Muscle (IM)

Also Known As: Round Petite Tender

Top (Inside) Round Front Side Steak | Lean

Also Known As: Round Petite Tender Steak

Santa FE Steak

Also Known As: Top Round Cap Steak

Top Round Steak, Cap Off

Also Known As: Butcher’s Steak; Chuck Shoulder Tender ; Shoulder Tender; Teres major

Short Plate Primal

HangerSteak

Also Known As: Hanging Tender Steak

Inside Skirt

Also Known As: Arrachera; Fajita Meat; Fajita Steak; Skirt Steak

Outside Skirt

Also Known As: Dino Ribs; Flanken Style Ribs; Short Ribs

Plate Short Ribs

Also Known As: Dino Ribs; Flanken Style Ribs; Short Ribs

Flanken Style Short Ribs

Also Known As: Beef Short Ribs, Bone-In; Cross-Cut Ribs; Cross-Cut Short Ribs; Korean Short Ribs

Hanging Tender

Also Known As: Hanger

Brisket

Brisket Flat Half | Lean

Also Known As: Beef Brisket Middle Cut, Boneless; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut

Brisket Point Half

Also Known As: Brisket Nose Cut; Brisket Point Cut

Flank Primal

Flank Steak | Lean

Also Known As: Beef Flank; Flank Steak Filet; Jiffy Steak; Plank Steak

Shank Primal

Shank Cross Cut | Lean

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

Shank Center Cut

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

Sirloin Primal

Tri-Tip Roast | Lean

Also Known As: Bottom Sirloin Roast; Newport Roast; Santa Maria Roast; Tri Tip; Triangle Roast

Tri-Tip Steak | Lean

Also Known As: Newport Steak; Santa Maria Steak; Tri Tip; Triangle Steak

Petite Sirloin Steak

Also Known As: Ball Tip Steak; Sirloin Steak

Sirloin Bavette / Flap

Also Known As: Bottom Sirloin Bavette; Bottom Sirloin Butt, Flap; Bottom Sirloin Flap; Flap Meat

Sirloin Bavette Steak

Also Known As: Bottom Sirloin Bavette Steak; Bottom Sirloin Butt, Flap Steak; Bottom Sirloin Flap Steak; Flap Meat

Petite Sirloin / Ball Tip

Also Known As: Ball Tip Roast; Petite Sirloin Roast; Sirloin Roast

Coulotte Steak | Lean

Also Known As: Top Sirloin Cap Steak

Top Sirloin Fileet | Lean