◆ Rib · Ukraine
Ribeye
The juiciest steak, cut from the rib. Generous marbling and a fat "eye" make it bold and rich.

Eco-farm · Grass-fed
Premium beef from Ukrainian pastures — always fresh, traceable at every step: from the farm to your table.
Meat passport · Farm → Cold → You
Premium brand of high-quality marbled beef


Butchery scheme · NAMP
Each part of the carcass has its own character — for a juicy steak, slow braising or tender mince.
Tap a part of the bull to see its cuts in the catalog.
We follow the NAMP scheme. Cuts from every part of the carcass and their prices are in the catalog below.
Butchery scheme · NAMP
Each part of the carcass has its own character — for a juicy steak, slow braising or tender mince.
Tap a part of the bull to see its cuts in the catalog.
We follow the NAMP scheme. Cuts from every part of the carcass and their prices are in the catalog below.
Catalog · Cuts
Fresh and dry-aged — every cut with traceable origin
◆ Rib · Ukraine
The juiciest steak, cut from the rib. Generous marbling and a fat "eye" make it bold and rich.
◆ Loin · Ukraine
The classic steak from the centre of the short loin: firm, full-flavoured, with a strip of fat along the edge.
◆ Loin · Ukraine
Steaks from the whole length of the short loin. Firm meat, a pronounced beefy flavour, a fair price.
◆ Loin · Ukraine
The most tender steak of the carcass, from the heart of the tenderloin. Soft, almost fat-free, delicately flavoured.
◆ Rib · Ukraine
Ribeye on a short bone. Juicy, well marbled and full of flavour.
◆ Loin · Ukraine
A classic on the T-shaped bone: firm striploin on one side, tender fillet on the other. Two steaks in one.

Ecology · Origin
Our animals grow on free pasture across Ukrainian meadows — without industrial farms, stress, hormones or antibiotics. Regenerative grazing restores the soil and stores carbon: this meat cares not only about you, but about the land.
Poltava & Cherkasy regions — a short, traceable supply chain.
Only natural growth at the animal's own pace.
No industrial grain or feed additives.
Restores pastures and keeps carbon in the soil.
Quality · Control
Every batch passes four control points before it reaches packing. No rush, no compromise — like in a sterile lab.
A special approachChecking documents, temperature and integrity of every delivery.
Organoleptics, pH and control of colour and smell.
Distribution by cut, grade and marbling.
Vacuum or MAP, labeling with batch and date.
For whom
Good meat is hard to cook badly. With PrimeBeef everyone feels like a chef — and gives family and guests unforgettable moments at the table.




HoReCa · For restaurants & hotels
Premium cuts for your menu, stable volumes and personal service — from the farm to the pass.
Personal manager · Deferred payment & IBAN · Documents & acts · Cold chain · Mobile catering

Our standard
Delivery · Payment
Delivery
Payment