A delivery-only steakhouse lives or dies on consistency. Every order has to look and eat like the last one, and the menu description has to match what is in the box. That starts with the spec on the purchase order, not with the sauce list.
Pick steaks people already know
Three or four recognizable steaks cover most menus:
- Ribeye: IMPS 112A ribeye roll (lip-on), or 1112A portion steaks.
- New York strip: IMPS 180 strip loin, or 1180 steaks.
- Filet: IMPS 189A (side muscle on) or 190 (side muscle off) tenderloin, or 1190-series steaks.
- Value steak: top sirloin (184 top sirloin butt, or 1184 steaks) or a ball tip steak, often sold as petite sirloin (1185B).
Name the grade or program on each line. If the menu says Choice, the spec should say Choice too.
Portion-cut or cut in-house
Portion-cut steaks arrive at a set weight, so every plate gets the same ounces and the kitchen needs less knife time. Cutting subprimals in-house gives more control over thickness and lets the kitchen use the trim, for example in a steak sandwich, a bowl or a chopped steak plate, but it adds labor and yield to track. Many small kitchens start with portion-cut steaks for the headline items and one subprimal for the sandwich and value plates.
Watch the retail names
Retail names vary by store and region. 'Petite sirloin' is usually the ball tip from the bottom sirloin, but it can also be cut from the knuckle, and steaks from different ends look different. Ordering by IMPS number, with the cap and side muscles removed and a set portion weight, keeps a value steak uniform. The same rule applies to strip, ribeye and filet: the number defines the muscle, bone and trim, and the name does not.
Delivery holding basics
Steak holds best when it is cooked close to pickup, rested briefly and packed so steam can vent. Hot food should stay at 135°F or above until it leaves the kitchen (FDA Food Code). Sauces travel better in separate cups. Before selling, check licensing with the local health department: cottage food rules generally cover only foods that do not need temperature control, which leaves out cooked meat dishes, so most delivery-only steak concepts work from a licensed or shared commercial kitchen.
How we help
We quote ribeye, strip, tenderloin and sirloin by IMPS number, grade or program and pack, so the cost behind each menu item stays steady from week to week. See products and who we ship to, or send the item list for a quote.
Frequently asked questions
Which steak cuts and specs should a new delivery-only steakhouse put on its menu?
Start with three or four steaks customers already know and order each one by IMPS number, grade or program, and portion weight: ribeye (112A ribeye roll, or 1112A portion steaks), New York strip (180 strip loin, or 1180 steaks), filet (189A or 190 tenderloin, or 1190-series steaks) and a value steak such as top sirloin (184 top sirloin butt, or 1184 steaks). Portion-cut steaks give the same ounces on every plate; cutting subprimals in-house gives more flexibility but adds labor and trim to manage, and the trim can go into steak sandwiches or bowls. Lock the grade on the spec so the menu description stays true. For delivery, keep hot food at 135°F or above until it leaves (FDA Food Code). We quote ribeye, strip, tenderloin and sirloin by item number and pack so the menu cost stays consistent week to week.
What is a petite sirloin steak, and why do two packs look different?
'Petite sirloin' is a retail name, most often for the ball tip from the bottom sirloin butt (IMPS 185B whole, 1185B as steaks). The ball tip is mainly one muscle, the rectus femoris, but it sits with smaller side muscles, and some stores also cut 'petite sirloin' from the knuckle (sirloin tip). Steaks from different ends, with or without the side muscles, can look different in shape and grain even under the same label. For a consistent program, order by IMPS number, ask for the cap and side muscles removed, and set the fat trim and portion weight. It is lean, so it eats best seared hot, held at medium or less and sliced against the grain. We quote sirloin items by IMPS number so every case matches the spec.
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