Question 1

What is bulk beef?

Accepted Answer

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.

Question 2

What is the difference between primal cuts and subprimal cuts of beef?

Accepted Answer

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.

Question 3

Where can I buy beef in bulk?

Accepted Answer

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 grainfortified Irish Nature Beef.

Question 4

What are the most popular beef cuts?

Accepted Answer

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.

Question 5

Can you dry-age beef at home?

Accepted Answer

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 longterm 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

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