About Steakhouse Elite
The Quest for the Perfect Burger.
Steakhouse Elite is the shared vision of two beef industry veterans who happen to live on opposite sides of the country. Born and raised on the East Coast, Evan Wexler grew up in a family with strong ties to the Manhattan meatpacking district. Ty Freeborn, our West Coast resident, comes from a family that’s been in the cattle business for five generations.
Together they discovered a mutual passion for crafting the perfect burger. By combining the savory qualities of American Kobe-Style beef with traditional American beef, Steakhouse Elite was born. We added grass-fed beef to the lineup five years later, providing a delicious alternative for those living a health-conscious lifestyle.
A second-generation butcher and meat industry expert, Evan has earned a reputation as an innovator during his 30 years in the business. His clear understanding of what people actually want has kept him ahead of major industry trends.
Ty was raised in a family that was among the first in the United States to raise and sell Wagyu cattle. He sold his first pound of Wagyu beef at the age of 13. Since then, he has immersed himself into every aspect of the cattle business, including beef production and distribution.
Steakhouse Elite operates from offices in both New York and Oregon, providing superior-quality fresh beef products to large retailers and distributor partners nationwide. Our cattle are born and raised in America and all Steakhouse Elite beef products are produced at USDA-certified facilities. The highest possible standards of production and food safety are of the utmost importance to us.
At the end of the day, we’re happy knowing that we’re creating better burger moments for people across the country. Please share your grilling adventures and gatherings with us on social media. Tag us with #burgerperfection and we’ll throw some good vibes your way.
Steakhouse Elite is the shared vision of two beef industry veterans who happen to live on opposite sides of the country. Born and raised on the East Coast, Evan Wexler grew up in a family with strong ties to the Manhattan meatpacking district. Ty Freeborn, our West Coast resident, comes from a family that’s been in the cattle business for five generations.
Together they discovered a mutual passion for crafting the perfect burger. By combining the savory qualities of American Kobe-Style beef with traditional American beef, Steakhouse Elite was born. We added grass-fed beef to the lineup five years later, providing a delicious alternative for those living a health-conscious lifestyle.
A second-generation butcher and meat industry expert, Evan has earned a reputation as an innovator during his 30 years in the business. His clear understanding of what people actually want has kept him ahead of major industry trends.
Ty was raised in a family that was among the first in the United States to raise and sell Wagyu cattle. He sold his first pound of Wagyu beef at the age of 13. Since then, he has immersed himself into every aspect of the cattle business, including beef production and distribution.
Steakhouse Elite operates from offices in both New York and Oregon, providing superior-quality fresh beef products to large retailers and distributor partners nationwide. Our cattle are born and raised in America and all Steakhouse Elite beef products are produced at USDA-certified facilities. The highest possible standards of production and food safety are of the utmost importance to us.
At the end of the day, we’re happy knowing that we’re creating better burger moments for people across the country. Please share your grilling adventures and gatherings with us on social media. Tag us with #burgerperfection and we’ll throw some good vibes your way.
