Wholesale Rib Eye Steak in Chicago
The rib eye is the cut that fills steakhouse menus across Chicago, and it is the cut we cut more of than almost anything else on West Grand. Richly marbled, deeply flavored, and forgiving on the line — it is the center-of-the-plate anchor for steakhouses, Italian restaurants, and banquet halls alike.
About this
cut
The rib eye comes from the rib primal, specifically the ribeye roll — the muscle group between the chuck and the short loin. Its signature marbling is what makes it a premium steak: intramuscular fat that renders during cooking and bastes the meat from the inside out. A properly cut ribeye has a tender, buttery chew and a full, beefy flavor that stands up to grilling, broiling, and pan-searing.
We cut rib eyes from properly aged rib primal — your choice of bone-in or boneless, wet-aged or dry-aged. Thickness, trim level, and portion weight are all set to your spec and held consistent order to order, so your line cooks get the same steak every week and your food cost stays predictable.
Available specs & cuts
Why buy
from IMC
Our Master Butchers cut every ribeye by hand from properly aged rib primals — not gas-flush case-ready product that has been sitting in a warehouse. We weigh each steak to assure portion control, so you hit your food cost targets plate after plate. Three generations on West Grand means the people cutting your meat are the people who answer for it, and standing Chicagoland routes mean your order arrives when your kitchen needs it.
Chicagoland
delivery
We deliver wholesale ribeye steak across Chicago and the near suburbs on standing routes — the city, Oak Park, River Forest, Elmwood Park, Franklin Park, Melrose Park, and beyond. Will-call pickup is available at our dock on West Grand. Most new accounts are ordering within a couple of days of first contact.
Frequently asked questions
Do you offer dry-aged ribeye for wholesale accounts?
Yes. We maintain a dedicated dry-aging room monitored for temperature, humidity, and air circulation, and we dry-age rib primals from 28 to 50 days and beyond per customer request. Dry-aged ribeye has a deeper, nuttier flavor and more tender chew than wet-aged.
Can you portion-cut ribeyes to a specific weight?
Absolutely. Portion control is one of our core programs. Tell us the exact ounce weight, thickness, and trim spec you need, and our Master Butchers will cut every steak to match — week after week, order after order.
What is the minimum order for wholesale ribeye?
There is no fixed minimum — we build programs around each account. Whether you need a case a week or a pallet, call us with your volume and we will set up terms and a delivery schedule that fits your kitchen.
Add Rib Eye Steak to your quote list.
We will price it and call you back.
