A chef or grocery buyer needs to know exactly what they get, how it's packed, and what it costs per unit — not "I have beef." Package it.

What to sell

• A focused cut list, not everything. Pick the cuts that move (ground, a steak or two, maybe a specialty). A short, reliable list beats a long, sometimes-available one.
• Case packs. Sell by the case or a set pack size so ordering is one number, not a negotiation each week.
• A standing-order option. "Same order every week/two weeks" — predictability is gold for both sides.

How to price

• Start from your real cost, then set a wholesale price that leaves the buyer room to mark up to their retail/menu price. A grocer typically needs to roughly double; a restaurant prices a plate around 3× food cost — your price has to leave room for that math.
• Price per usable unit (per lb, per case) so it's instantly comparable for them.
• Hold a clear retail/wholesale gap so you never undercut your own direct customers.
• Don't discount on the first flinch. Offer a sample or a volume break, not a lower base price.

Close-the-deal add-ons

• A sample drop — the single best wholesale sales tool. Get it tasted.
• A one-pager — cuts, pack sizes, prices, delivery days. Makes "yes" a quick decision.
• Volume breaks for bigger standing orders.

You only need one cut list and one price sheet to start. Set it, send samples, and refine once real buyers react.