From juicy steaks to tender ground beef, CHEF'STORE offers high-quality wholesale beef to meet the needs of restaurants, caterers, and home chefs alike. The selection includes a variety of cuts, perfect for grilling, roasting, braising, and more, all at wholesale prices so you can stock up while staying within budget.

Bulk beef cuts for every recipe 

Whether you're serving up burgers, tacos, or gourmet steak dinners, CHEF'STORE has the perfect beef cuts for any dish. Choose from tenderloins, ribeye, sirloin, brisket, short ribs, and more. The selection includes fresh, frozen, and pre-portioned options, making it easy to prepare meals efficiently and consistently.

Beef FAQs

What's the safe internal cooking temperature for beef?

The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F, which results in a medium level of doneness. However, many steak lovers prefer to cook premium cuts to lower temperatures based on personal preference. Common levels of doneness include:

• Rare: 120–130°F
• Medium-Rare: 130–135°F
• Medium: 135–145°F
• Medium-Well to Well Done: 145°F and above

Note: Unlike whole cuts of beef, ground beef should always be cooked to an internal temperature of 160°F to ensure it is safe to eat.

How long does beef last in the fridge and freezer?

Raw ground beef will keep for 1 to 2 days in the refrigerator at 40°F or below. Steaks and roasts can be stored in the fridge for 3 to 5 days.

In the freezer, raw ground beef keeps for 3 to 4 months. Steaks and roasts have a longer storage life of 4 to 12 months.

How do you safely thaw beef?

The safest way to thaw beef, including steaks, roasts, and ground beef, is in the refrigerator. Place the beef on a plate or in a container to catch any juices and allow it to thaw gradually. Small cuts may thaw in about 24 hours, while larger cuts can take several days.

If you need to thaw beef more quickly, use the cold water method:

• Place the beef in a sealed, leak-proof bag.
• Submerge it completely in cold water.
• Change the water every 30 minutes to keep it cold.
• Allow about 30 minutes to 1 hour per pound, depending on the size and thickness of the cut.
• Cook the beef immediately after thawing, especially ground beef.

Never thaw beef or ground beef on the countertop. Leaving beef at room temperature can allow bacteria to multiply quickly and increase the risk of foodborne illness.

What's the difference between beef grades (prime, choice, select) and common cuts?

Common beef cuts come from different parts of the animal and vary in tenderness and flavor. Ribeye, tenderloin (filet mignon), New York strip, and T-bone are naturally tender and well suited for grilling or pan-searing. Sirloin offers a leaner steak, while chuck, brisket, and round are tougher cuts that become tender with slow cooking. Flank and skirt steak are lean and flavorful, best cooked quickly and sliced against the grain.

The three main beef grades are:

• Prime: Highest USDA grade. Most marbling (intramuscular fat), making it the most tender, juicy, and flavorful.
• Choice: High quality with less marbling than Prime. 
• Select: Leaner with less marbling benefits from careful cooking or marinating.

What is beef tallow and how is it used? 

Beef tallow is rendered beef fat sold as a cooking fat, similar to lard or other cooking oils. It's valued for its high smoke point and rich, savory flavor.

It’s a good choice for frying, roasting potatoes or vegetables, and searing steaks or burgers. You can usually find it in jars or tubs near cooking oils, specialty fats, or the meat department.

Is brisket beef or pork? 

Brisket is a cut from the lower chest of the cow. It's known for its rich flavor and is commonly smoked, braised, or slow-cooked until tender. 

While pork has similar slow-cooking cuts, such as pork shoulder, there is no pork cut called brisket.

US Foods CHEF’STORE: Quality Ground Beef and Specialty Cuts 

CHEF'STORE offers bulk ground beef in a variety of lean-to-fat ratios, making it easy to find the ideal balance of flavor and texture for any recipe. Shoppers can also explore a selection of premium cuts, including Wagyu-style beef, beef stew meat, and bone-in cuts perfect for rich, slow-cooked meals.

CHEF'STORE is committed to providing high-quality wholesale beef at competitive prices, and no membership is required. Visit a local store to stock up on premium beef for every meal and occasion.