Fast-fry / Minute Steaks are thin-cut and pre-tenderized. Pan-fry as whole steak or cut into strips for stir-fries.
C&C Packing
Beef Products
- Tenderloin Grilling Steak
The tenderloin filet or Filet Mignon is grilling steak that is a small medallion shaped steak, characterized as a soft textured steak, with less marbling than others. It delivers a unique flavour with an extremely lean and tender eating experience.
- Eye of Round
This cut is a cylindrical-shaped, single muscle inside the hind leg.
- Inside Round
This boneless portion comes from the inside of the rear leg and it is very lean. It can be cut into steaks which are best marinated before cooking. The most common cut is an Inside Round Roast.
- Outside Round Flat
One of 3 major muscles in the Hip, the Outside Round is well suited for slow cooking bringing out its robust beef flavour. As this cut comes from muscles located in the leg used for movement, it can have additional connective tissue and reduced marbling.
- Outside Round Heel
This is the muscle (Gastrocnemius) that surrounds the knee joint at the lower part of the femur. The Superficial digital flexor is attached
- Sirloin Tip
This cut is separated from the inside round and the outside round from the hip primal. This sub-primal can also be known as Beef Round Knuckle. The two most popular retail cuts for this sub-primal are the Sirloin Tip Oven Roast and Sirloin Tip Marinating Steak. Click on each cut to learn more.
- Bottom Sirloin Tri-Tip Defatted
No description available.
- Bottom Sirloin Tri-Tip
This cut is a muscle portion of bottom sirloin butt. The boneless tip is separated from the ball tip and the flap meat through the natural seam.
- Bottom Sirloin Flap Meat
This cut is the single muscle on the inner surface of the bottom sirloin butt.
- Top Sirloin Butt
The top sirloin butt is prepared from the thick upper portion of the sirloin butt after the removal of bones and the associated cartilages.
- Bottom Sirloin Tri-Tip Peeled
No description available.
- Tenderloin Peeled
No description available.
- Tenderloin Peeled Side Muscle Off
The Tenderloin comes from the loin primal and rests below the ribs spanning the length of the primal. The Tenderloin can be merchandised into a variety of retail cuts but most commonly are categorized as the Butt, the center, and the tail. The tenderloin is peeled and the side muscle (side seam) is removed
- Strip Loin
A boneless cut from the Loin Primal, the Strip Loin can be merchandised into steaks, medallions, and premium-style roasts. This very well know cut is one of retail and food service's top-selling sub-primals.
- Short Loin
This is the portion of the short loin from which the tenderloin is removed.
- Beef Short Rib
Short ribs are generated from the primal rib after separation of prime rib. This is the rib end portion of the rib and plate.
- Chuck Short Rib
This cut is generated from rib bones of the primal chuck. It includes 4 ribs. Also called Beef Ribs and Short Ribs. This cut is know for its meatiness and rich flavour. Best prepared low and slow for moist, tender and flavourful results.
- Short Rib Boneless
This cut is generated from the short ribs (123A/B) after removal of ribs and intercostals. It is the thickest portion of the Serratus ventralis muscle covering that section of 6th, 7th and 8th ribs.
- Tenderloin
The Tenderloin comes from the loin primal and rests below the ribs spanning the length of the primal. The Tenderloin can be merchandised into a variety of retail cuts but most commonly are categorized as the Butt, the center, and the tail.
- Tenderloin Butt Defatted
The Tenderloin Butt Defatted is is the portion of the tenderloin remaining on the lateral surface of the ilium after the separation of the short loin. The surface and wing fat is almost completely trimmed out.
- Rib Eye Roll Lip On
Cuts from the Ribeye such as Ribeye Steaks and Roasts are considered to be one of North America's most popular Beef cuts. Located between the 6th and 12th rib, the Ribeye is boneless and can come in a variety of specs.
- Rib Frenched Bone-In
Prime Rib Frenched and Tomahawk Steak are familiar cuts from the rib, with good beef flavour, typically more interior fat and moderate grain texture. When served on the bone, these cuts are impressive, taking centre-stage at the table. For tender, juicy steaks and roasts, cook with dry-heat cooking methods like grilling and oven roasting.
- Rib Eye Roll
Cuts from the Ribeye such as Ribeye Steaks and Roasts are considered to be one of North America's most popular Beef cuts. Located between the 6th and 12th rib, the Ribeye is boneless and can come in a variety of specs.
- Chuck Tender
This cut is generated from the chuck. It is a single muscle (Supraspinatus) which is located at the dorsal side of the blade bone. The chuck tender shall be separated from the other muscles through the natural seams. It is also called mock tender or Scotch tender.
- Chuck Roll 1x1" PSO1
The boneless version of the bone-in chuck in the chuck roll. This cut is generated from the blade portion. The blade bone and top blade have been removed. One of the most popular retail cuts is the Boneless Bottom Blade Pot Roast.
- Chuck Flap Tail
This cut of beef is a hidden gem. One of the most tender muscles and flavourful. The whole chuck flap can be cut into a variety of cuts - steaks, short ribs or chuck short ribs. The beef chuck flap is excellent hot pot or beef for soup when thinly sliced.
- Chuck Roll
No description available.
- Pectoral
This muscle cut is separated from the shoulder clod and round bone by cutting through the natural seam. Individual cuts from this subprimal are Beef Stew Cubes and Marinating Strips.
- Boneless Top Blade
The Top Blade is located in the Shoulder Clod (Long) and is well-marbled and full of flavour. The Top Blade is also known as Flat Iron due to its 'iron' like appearance and can be stewed, braised, or even grilled.
- Shoulder Clod
The Clod is surprisingly versatile and tender, offering great flavour and is considered to be one of the more versatile sub-primals of the Chuck.
From the Chuck Primal, the Shoulder Clod (long) primarily consists of three muscles: The Clod Tender, The Top Blade, and the Clod Heart.
- Brisket
The brisket is most recognized in a Reuben sandwich. The brisket has risen to popularity as it great smoked, braised or barbecued. For superior value, versatility, and flavour the brisket will not disappoint. The brisket lies directly beneath the chuck. The whole brisket is composed of the point half and the flat half. Brisket can be left whole or portioned.
Click below to learn more about each cut portion.
- Flank
This cut is generated from the primal flank. This cut has become popular in both restaurants and retail stores. It is an oval plate-shaped, single muscle is loaded with flavour. Important to always cut across the grain.
- Top Sirloin Grilling Steak
This lean steak is good for pan-searing, broiling, or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.
- Inside Round French Grilling Steak with pepper
No description available.
- Eye of Round Marinating Steak with pepper
No description available.
- Eye Of Round Marinating Steak
Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
- Sirloin Tip Fast Fry Steak
No description available.
- Inside Round Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
- Bone-In Strip Loin Wing Steak
Wing Steak is basically a bone-in Strip Loin Steak. It is also known as Shell or Delmonico steak.
- Wing Fast-Fry Steak
No description available.
- Top Sirloin Cap Fast-Fry Steak
Fast-fry Steaks are thin cut for fast and convenient cooking techniques. This may be labelled as Thin Cut and sometime without the word Cap.
Pan-fry as whole steak or turn into a grilled sandwiches, or cut into stir-fry strips add some veggies for a quick dinner solution.
- Tenderloin Fast-Fry Steak
No description available.
- T-Bone Fast-Fry Steak
No description available.
- Strip Loin Grilling Steak
A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.
- Strip Loin Fast-Fry Steak
No description available.
- Sirloin Tip Steak (Cap Removed)
Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
- Sirloin Tip Marinating Steak
Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
- Rolled Skirt Steak
No description available.
- Rib Eye Fast-Fry Steak
No description available.
- Porterhouse Fast-Fry Steak
No description available.
- Flank Steak Seasoned Ground Beef London Broil
No description available.
- Flank Marinating Steak
Flank steak is lean with full beefy flavour. Popular in Asian and Latin cuisine or as London Broil.
- Eye of Round Fast-fry Steaks
Eye of Round Fast-fry Steaks are thin cut for fast and convenient cooking techniques. Pan-fry as whole steak or turn into a grilled sandwiches, or cut into stir-fry strips add some veggies for a quick dinner solution.
- Delmonico Steak
No description available.
- Bottom Sirloin Tri-Tip Grilling Steak
Tender and juicy, this versatile cut is great as steak or cut into stir-fry strips or kebobs.
- Bottom Sirloin Flap Fast-Fry Steak
No description available.
- Boneless Bottom Blade Sierra Steak
No description available.
- Boneless Bottom Blade Denver Steak
No description available.
- Round Minute Steak
- Rib Steak Lip-On
No description available.
- Prime Rib Grilling Steak
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
- Porterhouse Steak
This cut is characterized as having meat from the Strip Loin on one side of the bone and Tenderloin on the other. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.
- T-Bone Grilling Steak
With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts.
- Rib Eye Grilling Steak Boneless
Typically highly marbled, this grilling steak delivers intense beef flavour and is among the most tender beef cuts.
- Frenched Rib Steak
Also called a Rib Grilling Steak (French Style) this signature long bone extra-thick cut (1-1/2 to 2 ") steak has an eye pleasing presentation.
- Top Blade Flat Iron Grilling Steak
Shaped like an old fashioned iron, this bistro favourite is extremely tender, well-marbled and flavourful. Best grilled.
- Tomahawk-style Rib Grilling Steak
This 1-bone thick rib steak resembles a tomahawk with a long exposed bone, that is cleaned of meat (Frenched).
- Bottom Sirloin Flap Grilling Steak (Bavette Style)
Well-marbled with a coarse grain and robust, beefy flavour. A good choice for Asian or bistro-style recipes.
- Outside Round Marinating Steak
Moderately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.
- Eye of Round Oven Roast
Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.
- Prime Rib Oven Roast
Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.
- Rib Eye Oven Roast
The Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.
- Strip Loin Premium Oven Roast
Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.
- Beef Stew Cubes
Cut from the Chuck, stewing beef cubes have deep rich flavour. Slowly simmer in liquid for best results.
- Boneless Chuck Short Ribs
No description available.
- Boneless Bottom Blade Country Style Ribs
No description available.
- Beef Stir Fry Strips
The ultimate in convenience: Stir-fry your beef strips with vegetables and sauce. Dinner is ready in minutes.
- Thin Cut Short Ribs
No description available.
- Inside Round Cap Off Denuded
The Inside Round Denuded requires the removal of the gracilis muscle and the loose (soft) side (pectineus and sartorius muscles). This item is often referred to as COSMO (cap-off, side muscle off).
- Inside Round Cap Off
This cut is generated from 168 inside round by the removal of Gracilis muscle and the loose side Pectineus and Sartorius muscles (169B). A small amount of surface fat will remain.
- Ribeye Roll Lip-on Bone-in (Export Style)
This cut is generated from the primal rib. The short ribs are removed. Individual cuts from this subprimal are Prime Rib Oven Roast and Prime Rib Grilling Steak.
- Rib Oven-Prepared Bone In
This is the portion of the front quarter which is separated from the chuck and the brisket.
- Grilling Back Ribs
Cut from Prime Rib, these are impressive to serve and fun to eat. Grill, roast or braise.
- Beef Short Ribs sliced (7 bones)
No description available.
- Thick-Cut Boneless Simmering Short Ribs
Deep rich beef flavour is the hallmark of Short Ribs. Slowly simmer in liquid just like a stew.
- Bone-In Simmering Chuck Short Ribs
Thick-cut short ribs should be braised to bring out the delicious deep flavour and fall-off-the-bone tender beef. Sometimes it's also called Chuck Short Ribs.
- Bone-In Rib Roast Ready
No description available.
- Short Cut Clod
This cut is obtained from the large muscle system of the thick end of the long cut clod (114).
- Shoulder Clod Petite Tender
One of the most tender cuts but priced as more of an ‘everyday’ roast. Good beefy flavour. Small-ish roast so good for serving 2 to 3 people. This roast is sometimes called Petit Tender Oven Roast, Clod Tender or, Teres Major.
- Shoulder Clod Petite Tender Roast
Small-ish roast so good for family of 2 to 3. One of the most tender cuts but priced as more of an ‘everyday’ roast with good beefy flavour.
- Clod Petite Tender Medallion
No description available.
- Hanger Steak
Similar to skirt steak, Hanger Grilling Steak (Hanging Tender/Butchers Steak/Onglet) is a dark colour with intense beefy flavour. Best grilled and takes well to a marinade prior to grilling. There is only one Hanger Steak available in each harvest.
- Hanging Tender
The Hanging Tender or Butcher's cut is the muscle that controls the diaphragm located in the lower plate primal. With only one per carcass, this cut is not commonly merchandised at the retail level.
- Hind Shank Centre Cut Bone-In
No description available.
- Hind Shank Center Cut
The Bone-in Hind Shank is located in the lower hip region and is tougher in nature due to the constant use of the leg muscle. This cut is perfect for slow and low cooking applications such as stewing or braising.
- Fore Shank
The Fore Shank is located in the front quarter of the carcass below the chuck primal. Similar to the Hind shank, The Fore Shank consists of heavy connective tissues that serve well when cooking low and slow.
- Shank Centre Cut for Stewing Beef Boneless
No description available.
- Boneless Shank (Bubble Meat)
This cut has a rich consistency when braised as a whole or in pieces like stew beef.
- Beef Shank (Osso Buco-style)
Shank is one of the best beef cuts for slow braising or simmering. Cut the meat off the bone and into chunks to make delicious beef stew or curry.
- Bone-In Blade
The chuck square cut, also known as Bone In Blade, is the portion of the chuck which is separated from the neck, short rib and shoulder by two straight cuts at right angles to each other and consists of the large muscle system that lies under and on top of the blade bone