WHOLESALE
Standard Cuts
Every cut of Circle M Meats beef begins with a minimum 30-day wet-aging process. Each cut is sealed in sous vide–rated vacuum packaging and aged in its own natural juices, allowing enzymes to gently tenderize the meat while preserving moisture and a clean, classic beef flavor. This method delivers exceptional tenderness and consistency, creating the foundation for every wet-aged cut we offer.
30 day Wet Aged
Every cut of Circle M Meats beef begins with a minimum 30-day wet-aging process. Each cut is sealed in sous vide–rated vacuum packaging and aged in its own natural juices, allowing enzymes to gently tenderize the meat while preserving moisture and a clean, classic beef flavor. This method delivers exceptional tenderness and consistency, creating the foundation for every wet-aged cut we offer.
Whole Beef Loins
Type
Item
Items per case
Ribeye
Wet Aged Whole Ribeye Loin
2
Ribeye
Wet Aged Whole Bone-In
Tomahawk Choice Plus
2
NY Strip
Wet Aged NY Strip Loin
2
Filet
Wet Aged Whole Tenderloin
4
Whole Beef Loins
Individually Cut and Packaged Steaks
Type
Item
Size
Ribeye
Wet Aged Ribeye Steaks
12 Oz.
Ribeye
Wet Aged Ribeye Steaks
16 Oz.
Ribeye
Wet Aged Ribeye Steaks
3/4"
NY Strip
Wet Aged NY Strip Steaks
12 Oz.
NY Strip
Wet Aged NY Strip Steaks
16 Oz.
Filet
Wet Aged Filet Mignon Steaks
8 Oz.
Filet
Wet Aged Filet Mignon Steaks
10 Oz.
Sirloin Heart
Wet Aged Top Sirloin Heart Steaks
10 Oz.
Sirloin Heart
Wet Aged Top Sirloin Heart Steaks
1"
Individually Cut and Packaged Steaks
Quality Grade: Upper 2/3 Choice (Choice+/Reserve) Prime available upon request.
Custom cuts and aging options available.
Our dry aged beef is built on that wet aged foundation. After completing the 30 day wet aging process, selected primal cuts are carefully transitioned into our dry-aging rooms for an additional 21 days. During this time, controlled airflow and precise temperature and humidity allow moisture to slowly evaporate, concentrating flavor and developing the bold, complex character dry aging is known for—without sacrificing the tenderness established during wet aging.
21 day Dry Aged
Our dry aged beef is built on that wet aged foundation. After completing the 30 day wet aging process, selected primal cuts are carefully transitioned into our dry-aging rooms for an additional 21 days. During this time, controlled airflow and precise temperature and humidity allow moisture to slowly evaporate, concentrating flavor and developing the bold, complex character dry aging is known for—without sacrificing the tenderness established during wet aging.
Whole Beef Loins
Type
Item
Items per case
Ribeye
21 Day Dry Aged Whole Bone-In
Tomahawk Choice Plus
2
NY Strip
21 Day Dry Aged NY Strip Loin
2
Filet
21 Day Dry Aged Whole Tenderloin
4
Whole Beef Loins
Individually Cut and Packaged Steaks
Type
Item
Size
Ribeye
Custom Dry Aged Cuts and Duration
Ribeye
21 Day Dry Aged Ribeye Steaks
12 Oz.
Ribeye
21 Day Dry Aged Ribeye Steaks
16 Oz.
NY Strip
21 Day Dry Aged NY Strip Steaks
12 Oz.
NY Strip
21 Day Dry Aged NY Strip Steaks
16 Oz.
Filet
21 Day Dry Aged Filet Mignon Steaks
8 Oz.
Filet
21 Day Dry Aged Filet Mignon Steaks
10 Oz.
Ribeye
30 Day Dry Aged Ribeye Steaks
12 & 16 Oz.
NY Strip
30 Day Dry Aged NY Strip Steaks
12 & 16 Oz.
Individually Cut and Packaged Steaks
Quality Grade: Upper 2/3 Choice (Choice+/Reserve) Prime available upon request.
Custom cuts and aging options available.
Ribeye•Filet•Strip
All in Our Groundbreaking Beef.
Ready for an Ultimate Burger?
Our Ultimate Ground Beef redefines what ground beef can be.
This blend is crafted from all primal cuts, each contributing its own character to the final grind coming together in a balanced 80%+ lean-to-fat ratio, delivering exceptional flavor, juiciness, and texture. This blend of primal cuts, not standard trim, is thoughtfully blended to deliver exceptional balance, richness, and consistency — resulting in premium-quality ground beef that respects both the plate and the land.
What’s in the Mix
-
Chuck
Beefy, balanced, and naturally juicy
-
Rib (Ribeye & Prime Rib)
Rich marbling and melt-in-your-mouth flavor
-
Loin (Filet, NY Strip, Sirloin, T-Bone, Porterhouse, Tri-Tip)
Tender, meat-forward, and refined
-
Brisket
Depth, richness, and succulence
-
Plate (Skirt & Hanger)
Bold, savory character
-
Shank & Round
Lean structure that rounds out the blend
Unlike conventional ground beef sourced from multiple animals, each batch of Ultimate Ground Beef is produced from only Circle M Cattle™, ensuring consistency, traceability, and integrity in every pound.
The result is a ground beef that eats like steak: rich, refined, and worthy of center-plate attention.
Raised with care, Ultimate Ground Beef is the foundation of Circle M Meats. Crafted from primal cuts — not trim— it is sourced exclusively from our own Circle M Cattle™, raised sustainably on pasture and supplemented with our proprietary Bovine Salad.
Type
Item
Items per case
Ultimate Beef Brick
Gourmet ground beef: Ribeye, Strip, Tenderloin primals
1 lb
Ultimate Beef Patties
Gourmet ground beef: Ribeye, Strip, Tenderloin primals
2 lbs
Regular Brick
Ground Beef 80% lean
1 lb
Contact us to learn more.
602 N 17th Street, Monett, MO 65708 | 417.405.1112