Pitmaster holding a wooden board with bbq ribs

Pre-Booking Starts Soon!

Share your email below to lock in your supply of St. Louis-Style Ribs for 2025. A Tyson Foodservice representative will reach out during 8/1–10/31/24 to complete your pre-booking. In the meantime, read our article to help you determine the best rib products for your operation.

A Legacy of Chef-Approved Beef & Pork

At ibp Trusted Excellence® brand, we’re committed to delivering best-in-class pork and beef products to foodservice operators all over the world. We employ masters in butchery and culinary knife artists to ensure that every cut you receive is worthy of your menu—and the high standards of your customers.

ibp Trust Excellence with pork and beef cuts

A Tradition of Quality & Excellence

From our beginning in 1960, Iowa Beef Packers was renowned for its dedication, skills and specialized approach to harvesting and packing cattle. The vacuum-packed boxed beef would revolutionize the industry and would join with Tyson Foods to carry on the legacy of quality, consistency and excellence in pork products and beef cuts for foodservice organizations worldwide.

Choose From Our Extensive Portfolio of Beef & Pork

When you partner with us, you have access to a diverse range of fresh meat products. And you can rest assured that our cuts will bring the same quality to your organization every time you plate it.

Plated beef steak with broccoli and corn bread

Traditional Trim

We’re the country’s leading processor of traditional trim beef and pork products. When you partner with us, you get a diverse and robust variety of cuts that make your menu stand out and simplify life back of house.

Plated beef steak strips, topped with cheese crumbles and a side salad

Specialty Cuts

We’re able to meet your unique needs with our unique specialty cuts, show-stopping frenched options, different breaking points and statement-making cuts like bone-in tenderloin, tomahawk steaks and chops.

Diverse Beef Cuts That You Can Depend On

As the leading processor of beef products, we can ensure that you get the best cuts for your needs. From traditional trim that makes a solid foundation on any menu to specialty cuts that will wow customers and enable back-of-house greatness, we’ve got what you need.

Traditional Boxed Beef

This is where we got our start. It’s our widest variety of product offerings available in USDA Choice and Prime grades.

Portion Cut

One of our Labor-saving Solutions, portion cut products can help with labor shortages and back-of-house efficiency.

Sliced, Diced & Cubed

Another of our Labor-saving Solutions, these individually packed offerings mean less knife work, product waste and prep time.

Specialty Cuts

Innovative solutions that let you make a statement, like frenched options, bone-in tenderloin and tomahawks, or half-cut products and different break points.

Ground Beef

Our refined processes have changed the game for ground beef. From comprehensive Total-N60™ Trim testing procedures to specialized packaging techniques that maximize shelf life, our beef is consistent and high quality.

Beef
Beef 2

Boneless Chuck Roll

A large boneless cut with both tough and tender meat and a rich, beefy flavor. Perfect for high-volume cooking.

Cooking Methods: grilling, broiling, sous vide, smoking

Boneless Chuck Shoulder Clod

Slightly leaner than other chuck cuts, shoulder clod is great for steaks and BBQ, as well as ground beef, cubed, sliced or diced meat.

Cooking Methods: smoking, braising, roasting

Ribeye

Well-marbled and tender, this cut is known for its exquisite flavor. We offer both bone-in and boneless ribeyes.

Cooking Methods: grilling, broiling, smoking, pan-frying

Beef Tenderloin

This cut is extremely tender and lean, with a mild flavor. It works well with sauces that add moisture and flavor.

Cooking Methods: grilling, broiling, braising

Boneless Strip Loin

Well-marbled and tender, the strip loin is full of flavor and very juicy. It’s similar to the beef tenderloin.

Cooking Methods: grilling, broiling, smoking, braising

Bone-in Short Loin

This bone-in roast is well-marbled and great for slicing into steaks (like strip steaks, t-bones, strip loins) or as a roast.

Cooking Methods: grilling, broiling

Sirloin

Moderately tender and lean with a beefy flavor, this cut pairs perfectly with a signature marinade. We offer both top sirloin and bottom sirloin.

Cooking Methods: grilling, broiling, sous vide, stir-frying, pan-frying

Hanging Tender

This cut is a steak lovers “best-kept secret.” With a rich and bold flavor, a tough texture and moderate marbling, it’s best served rare to medium rare.

Cooking Methods: grilling, braising, pan-frying

Bottom Round

A lean cut that’s best for braising, but can be cut thinly against the grain or marinated with a flavorful sauce.

Cooking Methods: grilling, oven roasting, braising, broiling

Beef Brisket

A traditional dish in most BBQ restaurants, this classic cut is highly muscular with moderate fat and a lot of connective tissue.

Cooking Methods: low and slow on the barbecue or slow cooker

Tri Tip

Boneless and lean, yet tender with a ton of flavor. It’s similar to top sirloin, but with less fat. This cut easily adopts the flavors of marinades.

Cooking Methods: grilling, broiling, sous vide, smoking, braising

Skirt

We offer two cuts of skirt steak. Outside skirt steak has the intense flavor of hanger steak, with a tough texture. Inside skirt steak is thin, tough and should be marinated.

Cooking Methods: grilling, broiling, stir-frying, pan-frying

Flank Steak

This flavorful, yet tough and lean cut benefits from being tenderized or marinated. It’s best served medium rare.

Cooking Methods: grilling, stir-frying, broiling, smoking, sous vide

Ground Beef

This classic cut is cost-efficient and versatile, and you can specify your own ratio of lean to fat.

Cooking Methods: grilling, stir-frying, pan-frying, sauteing

Traditional Boxed Beef

This is where we got our start. It’s our widest variety of product offerings available in USDA Choice and Prime grades.

Portion Cut

One of our Labor-saving Solutions, portion cut products can help with labor shortages and back-of-house efficiency.

Sliced, Diced & Cubed

Our labor-saving solutions: individually packed offerings reduce knife work, product waste, and prep time.

Specialty Cuts

Innovative solutions: frenched options, bone-in tenderloin, tomahawks, half-cut products, and various break points.

Ground Beef

Refined processes revolutionize ground beef: Total-N60™ testing and specialized packaging ensure consistent quality.

Pork That’s Consistent & High Quality

As the trusted source for pork in the foodservice world, we go the extra mile to ensure our products meet your high standards. We offer a variety of cuts as well as distinct product lines that meet specific guidelines to ensure consistent muscle size, tight trim specifications and reliable yields.

Traditional Boxed Pork

A wide variety of cuts are available in different trims: Supreme Trim® (1/4” trim), Ultra Trim (1/8” trim), and IBP Supreme Lean® (trimmed to the blue).

Portion Cuts

Part of our Labor-saving Solutions, these cuts are the perfect way to make back-of-house workloads simpler, so labor and talent shortage is less of an issue.

Sliced, Diced & Cubed

Another Labor-saving Solution, this product limits knife work, saves on waste and shortens prep time. Plus, it’s packaged for easy transport and limited yield loss.

The Petite Porchette

A manageable, cost-effective and versatile cut that forgoes the pork belly, but keeps the loin fat. Perfect for a flavorful artisan sandwich or a rich bowl of ramen.

Frenched Pork Spareribs

Also known as a “lollipop,” this has the charm of a chop and the flavor of a rib. This cut will stand out against your competition with expertly trimmed bones.

Petite Pork Rack

A thick center of the loin chop, but in a much more elegant size. Perfect for a carving station or a standout dish like a double chop.

Pork
Pork 2

Traditional Boxed Pork

Available cuts: Supreme Trim® (1/4"), Ultra Trim® (1/8"), and IBP Supreme Lean® (trimmed to the blue).

Portion Cuts

Labor-saving cuts simplify back-of-house workloads, addressing labor and talent shortages effectively.

Sliced, Diced & Cubed

Labor-saving product reduces knife work, waste, and prep time. Packaged for easy transport and minimal yield loss.

The Petite Porchette

Versatile, cost-effective cut skipping pork belly but retaining loin fat. Perfect for artisan sandwiches or rich ramen.

Frenched Pork Spareribs

Known as a "lollipop," this cut blends the charm of a chop with the flavor of a rib and expertly trimmed bones.

Petite Pork Rack

A thick center of the loin chop in an elegant size, perfect for a carving station or a standout dish like a double chop.

Traditional Boxed Pork

A wide variety of cuts are available in different trims: Supreme Trim® (1/4” trim), Ultra Trim (1/8” trim), and IBP Supreme Lean® (trimmed to the blue).

Portion Cuts

Part of our Labor-saving Solutions, these cuts are the perfect way to make back-of-house workloads simpler, so labor and talent shortage is less of an issue.

Sliced, Diced & Cubed

Another Labor-saving Solution, this product limits knife work, saves on waste and shortens prep time. Plus, it’s packaged for easy transport and limited yield loss.

The Petite Porchette

A manageable, cost-effective and versatile cut that forgoes the pork belly, but keeps the loin fat. Perfect for a flavorful artisan sandwich or a rich bowl of ramen.

Frenched Pork Spareribs

Also known as a “lollipop,” this has the charm of a chop and the flavor of a rib. This cut will stand out against your competition with expertly trimmed bones.

Petite Pork Rack

A thick center of the loin chop, but in a much more elegant size. Perfect for a carving station or a standout dish like a double chop.

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