• The King of Flavor
• Philly’s local favorite for 80+ years
• Hand-crafted, rich marbling

This is the cheesesteak purist’s choice — high marbling, deep flavor, and a bigger, juicier bite. But ribeye demands skill — it’s not for amateurs. Overcook it, and it’s gone. This is what the best of the best use — the most authentic Philly cheesesteak meat, still hand-trimmed with care.

Best for: Classic cheesesteaks, premium menu offerings, seasoned cheesesteak cooks, menu enhancement.

• Rich flavor & whole muscle integrity
• Thin-sliced, almost like bacon strips
• A true South Philly experience

A rare cut — only 10 pounds per animal — this is for chefs who know their craft. Rich marbling and deep flavor, but tougher than sirloin — this is steak, not just meat. With long, thin slivers (strips) and a deep, beefy bite, it’s a cheesesteak that eats like a steak sandwich.

Best for: Old-school Italian joints, steak-forward cheesesteaks, chefs who love a challenge.

• Pre-portioned for maximum efficiency
• Lean, juicy, and tender
• Classic Philly flavor

Pre-formed, grill-ready, and packed with flavor, Puck is built for speed without sacrificing taste. It’s a big win for busy kitchens looking for minimal prep and portion control. 

Best for: High-volume kitchens, no-prep grilling, quick & easy execution.

• 100% chicken breast, no additives
• Low sodium, low fat
• A clean, light alternative to red meat

Not all chicken cheesesteaks are created equal. We keep it real — no soy sauce, no fillers, just premium breast meat. Lower sodium than the competition, juicy chunks that stay tender, and a clean flavor that lets your seasoning shine.

Best for: Lighter cheesesteak options, health-conscious menus, versatile flavor profiles.