Why U.S. Beef?

Uncommonly good food
cow with horse

Simply because, American cattle farmers and ranchers produce the world’s finest beef supply.

Through science, diligence and an outstanding production policy, the United States has long been recognized as the quality leader among the beef producing countries. U.S. cattle are raised on grass and finished on grain for at least 100 days.

The distinctive taste, tenderness, juiciness and consistent high quality of U.S. beef have made it one of the world’s premier products.

U.S. Beef is famous for its unique “Marbling” which gives it unmatched quality and flavor. U.S. beef is high in protein, minerals, vitamins and low in fat, calories and cholesterol.

The U.S. beef industry emerged more than 150 years ago and rapidly became the largest segment of America’s agriculture.

Choose U.S. Beef with Confidence!

Vital Beef Topics

Begin your journey
Cow calf

Cow – Calf

Grain vs Grass

Grass vs. Grain

Beef Grades

Quality Grades

Art of Cutting

Freshly cut U.S. Beef
  • Ribeye – RIBEYE ROAST

    Ribeye – RIBEYE ROAST

    Situated under the front section of the backbone and used primarily for support, Rib Eye is the portion of the forequarter remaining after excluding the Cross-Cut Chuck and Short Plate and containing 7 ribs (6 to 12). RIBEYE ROAST, also known as Newport Roast; Prime Rib, Rib Roast; Rib Roast Bone-In, Small End; Rib Roast, Oven-Ready; and Standing Rib Roast. It’s a savory and fine-textured cut with generous marbling. A classic holiday roast!

  • Chuck – CHUCK ROLL

    Chuck – CHUCK ROLL

    A large, boneless cut which comes from between the ribs and backbone, the chuck contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the Chuck Eye Roll and the Chuck Under Blade.

  • Strip Loin – STRIP STEAK

    Strip Loin – STRIP STEAK

    This well-marbled boneless roast comes from the Short Loin, near the Tenderloin. The Strip Loin can be prepared as a roast, but is typically fabricated into the popular Strip Steak. Strip refers to the group of muscles that extends the length of the Top Loin adjacent to the spine bone and on top of the finger bone.

  • Flank Primal – FLANK STEAK

    Flank Primal – FLANK STEAK

    The name “Flank” comes from its anatomical location, the Flank area of the carcass. 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.

  • Brisket – FLAT & POINT HALVES

    Brisket – FLAT & POINT HALVES

    This animal's breast 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. Located just below the Square-Cut Chuck and in front of the Short Plate.

  • Variety Meats – LIVER & HEART

    Variety Meats – LIVER & HEART

    In the United States the terms variety meats or organ meats are used instead of offal. Those are edible, nutritious and tasty internal organs of the butchered animal. Livers, hearts, and kidneys are most commonly consumed in the Middle East region.

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Middle East Representative
Jordan & Lebanon

  • Wehbe Bldg. – 1st Floor – St. 622 Kfarshima – Bsaba Entrance
    Beirut, Lebanon

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Contact information

    U.S. Meat Export Federation
    (303) 623-6328 Main
    (303) 226-7324 Direct