As South Florida premier beef company, Del Rosario Distribution has followed the simple rule of "We do the right thing," providing our customers with uncompromising quality, value and service.


Beef chuck has been a challenge for butchers (and chefs) for a long time. Beef chuck is a huge primal cut that comes mainly from the shoulder section of the steer, as well as parts of the neck, ribs, and the upper arm.
• Chuck rolls n/o
• Chuck tenders
• Chuck Flap Meat
• Top Blade


The steaks from the short loin are cut starting at the rib end and working toward the rear. The first-cut steaks are club steaks or bone-in strip steaks.
• Short loins 0x1
• Strip loins bnls 0x1
• Strip loins bnls 1x1
• Strip loins bnls # 2
• Strip Loins B/In 1x1
• Top Butt Bnls
• Top But Bnls XT
• Top Butt Bnls C/C
• Coulottes fat-on
• Coulottes peeled


The thickness of these meats are paper thin. We may not use a big chunk of meat in our cooking but we do use good quality meat for these sliced meats.

• Brisket Bnls
• Ball tips
• Flap meat
• Tri tip fat/on
• Tri tip peeled
• Hanging Tend


The cow’s entire hind leg (which includes the butt, ham, and thigh) is known as the beef round. Round roasts, steaks and the London broil all come from this area, as do sirloin tip roast and sirloin tip center steak. Marinating before cooking helps tenderize round cuts of bee

• Brisket Bnls
• Ball tips
• Flap meat
• Tri tip fat/on
• Tri tip peeled
• Hanging Tender
• Top Butt Bnls
• Top But Bnls XT
• Top Butt Bnls C/C
• Coulottes fat-on
• Coulottes peeled


Includes the stomachs, tripe, or large stomach, brains, heart, liver, tongue, and kidneys. For young beef, or veal, a number of additional parts, such as spinal marrow, trotters (feet), mesentery, and the sweetbread, are counted among the variety meats.

• Inside Round
• Inside Round XT
• Inside Round Denuded
• Inside Round Cap/off
• Cheek Meat
• Tongues
• Tripe
• Honeycomb tripe
• Oxtails
• Oxtails cut
• Foreshank
• Oxlips


Between the chuck and the loin are the ribs. From this part of the cow come the short ribs, back-ribs, as well as rib eye steak, prime rib and short ribs.

• Export rib Frenched (Tomahawk)
• Export Rib
• Rib eye Lip-on B/less
• Rib Short Rib B/In
• Chuck short ribs
• Back ribs


The most tender cut of beef is the beef tenderloin and it is found
within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin

• PSMO Tenders SSR
• Tender B/In
• PSMO Tender 5UP
• PSMO Tender Utility
• Tenderloins tips


Ground Beef…It’s one of the most popular ways in which beef is consumed.
It’s versatile and can be simply made into burgers for the grill or into a fancy Bolognese sauce for pasta. There are literally thousands of different recipes for ground beef. Some of the most popular include: meatloaf, chili, meatballs, tacos, and of course, the iconic American burger!!

• Fine Grind 93/07
• Fine Grind 85/15
• Fine Grind 80/20
• Fine Grind 73/27


With Wagyu beef, discover a new flavor packed with tenderness
sure to please. There are a few things which make Wagyu beef different.
It's tender, decadent, and you can taste the differences in every luxurious melt-in-your-mouth bite of our Wagyu

• Flap Meat
• Strip loins bnls 0x1
• Rib eye Lip-on B/In French (Tomahawk)
• PSMO Tender 5UP



• Angus burgers (different sizes)
• Wagyu burgers (different sizes)
• Outside skirt pld choice (different sizes)
• Rib eye choice (different sizes)
• Rib eye b/in choice (different sizes)
• Tenderloin choice (different sizes)
• Steak cut (different sizes)

Wide Range of solutions


With an over-all partnership, the future of Del Rosario Distribution remains bright. Del Rosario Distribution will continue to grow by providing customers with quality product, accompanied by aggressive pricing and backed by a level of service that competitors cannot sustain.