Wholesale Beef

We source the world’s best tasting, most sustainably produced beef in bulk.

Our bulk beef products include Silver Fern Farms grass-fed Angus, 100% pasture-raised in New Zealand; Irish Nature Beef, the most sustainable, humanely treated, grain-fed beef you can buy, and Texas Wagyu beef, famous for its intense marbling & exquisite tenderness. If you buy beef in bulk, we also offer many different bulk steaks, as well as wholesale burgers .

95 Products
Grass-Fed Beef Hanger Steaks
Choice of sizes (approximately 10 lbs.)
Grass-Fed Beef Point-End Briskets
3 briskets (approximately 30 lbs.)
Grain-Fortified Beef Ribeye Steaks
Choice of sizes (approximately 10 lbs.)
Wagyu Ground Beef
4 packs (12 lbs.)
Grass-fed Beef Ribeye Steaks
Choice of sizes (approximately 10 lbs.)
$285 to $310
Grass-fed Cowboy Ribeye Steaks
8 steaks (choose 18-22oz. or 22-26oz. steaks)
$286 to $309
Grain-Fortified Beef Porterhouse Steaks
Choice of sizes (approximately 10-12 lbs.)
Was $537 $499
Grain-Fortified Beef Bavette Steaks
Choice of sizes (approximately 10 lbs.)
Was $255 $222
Grass-Fed Angus Beef Outer Skirt Steaks
20 steaks (approximately 10 lbs.)
Was $279 $249
Wholesale Wagyu Burgers
18 burger patties (9 lbs.)
Grass-Fed Beef Bavette Steaks (Sirloin Flap Meat)
Choice of sizes (approximately 10 lbs.)
Grass-Fed Beef Strip Steaks
12 steaks (choose 10, 12, or 14oz. each)
$289 to $292
Grass-Fed Beef Filet Mignons
choose 28 6oz. or 20 8oz. steaks
Grass-fed Beef Whole Ribeye
4 whole ribeye rolls (approximately 38 lbs.)
Grass-Fed Beef Tenderloin
5 tenderloins (approximately 28 lbs.)
Grass-Fed Beef Chuck Rolls
3 chuck rolls (approximately 42 lbs.)
Grass-Fed Beef Shoulder Tenders (Teres Majors)
28 teres major steaks (approximately 17 lbs.)
Boneless Beef Marrow Cylinders
Approximately 20 lbs.
Canoe-Cut Beef Marrow Bones
Approximately 30 lbs.
Grass-Fed Beef Porterhouse Steaks
8 steaks (approximately 9-11 lbs.)
Grass-Fed Angus Beef Kansas City Strip Steaks
10 steaks (approximately 11 lbs.)
Grass-Fed Angus Beef Top Sirloin Steak
20 steaks (approximately 10 lbs.)
Grass-Fed Beef Flat Iron Steaks
Choice of sizes (approximately 10 lbs.)

Grass-Fed Beef, Grain-Fed Beef & Wagyu: You Can Taste the Difference

As with any animal, humans included, you are what you eat. When it comes to beef cattle, their diet will affect how the meat tastes. Grass-fed beef tends to have a lower fat content (and less saturated fat) than conventional beef, which start out eating grass but are then fattened with grain, mostly corn, often in crowded feedlots. Grain contributes to marbling, the intramuscular fat visible as white veins in the raw meat. Because fat affects flavor, grass-fed beef tends to taste cleaner than conventional grain-fed beef, which can have a heavy tallow taste.

In the U.S., grass-fed beef is generally not graded by the USDA (Select, Choice, Prime) because its natural levels of marbling are usually lower than those found in conventional beef. The Japanese, who prize heavily marbled beef, have bred wagyu beef (sometimes called Kobe beef) to attain levels of intramuscular fat far exceeding that of conventional American beef. There is a different grading system for wagyu beef, which has a silky-smooth texture and rich flavor that is completely different from either grass-fed beef or grain-fed beef.

The bulk beef for sale at Marx Foods includes grass-fed Silver Fern Farms Angus beef from New Zealand, grain-fortified, feedlot-free Irish Nature Beef, and American-raised wagyu beef. Try them all and see which one you prefer!

Searching the World for the Best Bulk Beef

Whenever we consider new suppliers of wholesale beef, we go straight to the source, visiting the farms as well as the processing plants, to satisfy ourselves that the meat is humanely raised and processed as expertly and sustainably as possible.

Silver Fern Farms produces our grass-fed Angus beef from New Zealand. Silver Fern Farms is a co-op of family farmers, many of whom are the latest generation in a long line of farmers before them. New Zealand’s vast pastures and moderate climate are perfect for raising ruminants. New Zealand farmers are continually expanding their expertise in breeding and genetics, nutrition, sustainable land use, microbial management, and animal psychology, raising beef free of sub-therapeutic antibiotics and growth hormones.

Roughly 28,000 mostly small farms raise Irish Nature Beef. Ireland’s mild climate allows cattle to graze free range on the country’s famous green pastures most of the year. Their diet is mostly grass, naturally enhanced with local grains, but unlike conventional grain-fed beef in the U.S. there is never any feedlot fattening.

Our Texas-raised wagyu beef delivers the distinctive flavor & exquisite marbling you expect from wagyu beef. Bred from full-blood wagyu bulls, it is produced using a holistic system of old-world ranching methods and modern sustainable practices. In accordance with Japanese tradition, their feed is almost 100% vegetarian.

All the wholesale beef for sale at Marx Foods is raised without any added growth-promoting hormones or antibiotics.

The Best Way to Cook Beef

No matter whether your choice of wholesale beef is grass-fed Silver Fern Farms Angus beef from New Zealand, grain-fortified Irish Nature Beef, or American wagyu beef, here are some general guidelines for cooking a variety of different beef cuts.

The Best Way to Cook Beef

No matter whether your choice of wholesale beef is grass-fed Silver Fern Farms Angus beef from New Zealand, grain-fortified Irish Nature Beef, or American wagyu beef, here are some general guidelines for cooking a variety of different beef cuts.

Oven roasting is a dry-heat method that works best for the tenderest cuts with the most intramuscular marbling—think prime rib. In addition to the rib primal, the short loin, tenderloin, and top round are good candidates for roasting.

Grilling & Broiling:
These methods are like flip sides of the same coin. When you grill, the heat source is on the bottom. When you broil, the heat source is on top. Both are best for steaks, burgers, or thinner cuts like skirt steak. Grilling over wood charcoal has the added advantage of imparting additional flavor to the meat.

Braising & Stewing:
Both of these are moist-heat cooking methods. They are ideal tougher cuts like chuck, brisket, short rib, shank, or rump—muscles that get a lot of exercise on the animal. Cooking those cuts slowly at a low temperature in a flavorful liquid helps tenderize them by breaking down their connective tissue. Braising is the term used for cuts that are cooked partially submerged in liquid. Stewing usually refers to meat that is cooked fully submerged in liquid.

Stir frying:
This is a quick, high-heat method of cooking best used for meat that’s been diced or cut into strips. Beef cuts from the sirloin subprimal are often used for stir frying because they are a little tougher than loin cuts and benefit from fast cooking, but you can slice up almost any steak cut for a stir fry. Always remember to slice beef across the grain to maximize tenderness.

This dry-heat method of slow cooking works very well for the same beef cuts that you would for braising, like chuck and brisket. Ribs, top round, eye of round, and tri tip are also good choices for the smoker.

Frequently Asked Questions About Beef

Bulk beef generally refers to wholesale beef for sale by hanging weight. Bulk beef can include whole carcasses, sides or primal cuts, or boxed meat sold in five-pound cases or larger.

The first division of a whole carcass is into primal cuts. Beef is separated into four major primal cuts: chuck, loin, rib, and round. Those four primal cuts are further divided into sections called subprimal cuts. Some examples of subprimal cuts of beef include the top round, whole tenderloin, and rib eye.

Marx Foods is a great source for beef in bulk. We offer home cooks the same top quality wholesale beef we supply to restaurant chefs. Our wholesale beef for sale includes grass-fed Silver Fern Farms Angus beef from New Zealand and grain-fortified Irish Nature Beef.

The bestselling steaks at Marx Foods are Strip Steaks, Rib Eyes and Tenderloins (aka filet mignon). Those are the top sellers in most steakhouse restaurants. Strip steaks offer an ideal balance of flavor and tenderness. Rib eyes have bigger, beefier taste thanks to more marbling. Filet mignon, the leanest of the three, is favored for its tender, almost butter-like texture.

Dry aging beef boosts flavor and tenderness by allowing naturally occurring enzymes to break down molecules within the muscle. While it’s best to leave long-term dry-aging to professionals who have the proper facilities, it is possible to achieve short-term dry-aging in your refrigerator at home. Read more in our guide on How To Dry Age Beef at Home.

Wholesale Beef for Sale Online from Marx Foods

Whether you prefer grass-fed beef, grain-enhanced beef or wagyu beef, Marx Foods is your go-to source for beef in bulk. When it comes to perishables like bulk beef, it’s important to ship the product fast. At Marx Foods, we ship our wholesale beef via FedEx Overnight at no extra cost to you. Buy beef in bulk at Marx Foods.