Pre Pak Meats

Beef Products

Short Plate Boneless 9 x 15
The plate is the section of the carcass positioned ventral to the rib primal. Another common name for this beef cut is Navel Plate. The size of the rectangular shape of the plate must be 9 x 15 inches (23 x 38 cm)
Eye of Round
This cut is a cylindrical-shaped, single muscle inside the hind leg.
Outside Round Flat Denuded
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 Flat Strap Off
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.
Ground Beef
Ground beef is Canada’s most popular minced meat and the ideal food choice for making wholesome home-cooked meals. This product is prepared with beef trimmings from different sources of the beef carcass and available for consumers according to four different lean points: Extra lean (maximum fat content: 10%), Lean (maximum fat content: 17%), Medium (maximum fat content: 23%) and Regular (maximum fat content: 30%).
IMPORTANT: Ground Beef should be thoroughly cooked to a safe and savory 160ºF (71° C). Colour is not a reliable indicator of Ground Beef doneness.
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.
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.
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.
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
Inside Round Marinating Medallion
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Eye of Round Oven Roast
Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.
Flank Steak Seasoned Ground Beef London Broil
No description available.
Inside Round Roast Cap Off Side Removed
No description available.
Inside Round Quick Roast
No description available.
Halal Eye of Round Fast Fast-fry Steak
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. This package of beef is Halal certified.
Eye of Round Marinating Steak with pepper
No description available.
Inside Round for Rouladen
No description available.
Medium Ground Beef (23% Max. fat)
Use for the juiciest burgers and baked meatballs. Drain pan-fried medium ground beef to add to pasta sauces or casseroles.
IMPORTANT: Ground Beef should be thoroughly cooked to a safe and savory 160ºF (71° C). Colour is not a reliable indicator of Ground Beef doneness.
Outside Round Fast-Fry Steak
No description available.
Regular Ground Beef (30% Max. fat)
Use for juicy broiled burgers and meatballs. Pan-fry and drain before adding to sauces, soups or casseroles.
IMPORTANT: Ground Beef should be thoroughly cooked to a safe and savory 160ºF (71° C). Colour is not a reliable indicator of Ground Beef doneness.
Inside Round Grilling Tournedos
No description available.
Outside Round Marinating Steak
Moderately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.
Lean Ground Beef (17% Max. fat)
Ideal in recipes you don’t get to drain after cooking, like meat loaf or cabbage rolls.
IMPORTANT: Ground Beef should be thoroughly cooked to a safe and savory 160ºF (71° C). Colour is not a reliable indicator of Ground Beef doneness.
Eye of Round Quick Roast
No description available.
Inside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
Lean Ground Beef Burgers
Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!
Outside Round Quick Roast
No description available.
Source Grinds - Round
This product is prepared with beef trimmings from the round primal.
IMPORTANT: Ground Beef should be thoroughly cooked to a safe and savory 160ºF (71° C). Colour is not a reliable indicator of Ground Beef doneness.
Eye Of Round Marinating Steak
Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
Extra Lean Ground Beef (10% Max. fat)
Ideal in recipes you don’t get to drain after cooking, like meat loaf or cabbage rolls.
IMPORTANT: Ground Beef should be thoroughly cooked to a safe and savory 160ºF (71° C). Colour is not a reliable indicator of Ground Beef doneness.
Inside Round King Oven Roast with Pork Fat
No description available.
Round Minute Steak
Fast-fry / Minute Steaks are thin-cut and pre-tenderized. Pan-fry as whole steak or cut into strips for stir-fries.
Inside Round French Grilling Steak with pepper
No description available.
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.
Inside Round Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Inside Round Stir Fry
From the hip area, lean beef strips are best marinated 15 to 30 minutes before stir-frying or grilling. Quick tip: Add 2 tbsp cornstarch to ½ cup of teriyaki or soy sauce for ideal marinade.
Outside Round Rotisserie Roast
No description available.
Eye of Round Oven Roast with Bacon
No description available.
Outside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
Inside Round Fast-fry Steak
Inside Round Fast-fry Steaks are thin cut for fast and convenient cooking techniques. This may be labelled as Thin Cut. 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.
Hip and Round
These beef cuts are some of the leanest with moderate tenderness and good beefy flavour. Marinate steaks or kabob cubes before grilling or pan-frying. Slow-roast larger portions with dry-oven heat and carve into thin slices for the most tender juicy roast beef.
Ground Beef
Ground beef is Canada’s most popular minced meat and the ideal food choice for making wholesome home-cooked meals. This product is prepared with beef trimmings from different sources of the beef carcass and available for consumers according to four different lean points: Extra lean (maximum fat content: 10%), Lean (maximum fat content: 17%), Medium (maximum fat content: 23%) and Regular (maximum fat content: 30%).
IMPORTANT: Ground Beef should be thoroughly cooked to a safe and savory 160ºF (71° C). Colour is not a reliable indicator of Ground Beef doneness.
Lean Ground Beef Meatballs
Enjoy in sauces, soups, stacked between a bun, as a classy appetizer or a fun finger food.
Extra Lean Ground Beef Sirloin
100% Ground Sirloin is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.
Ground Beef
No description available.
Lean Ground Beef Patties
Nothing is more iconic than the popular beef patties. Cook this perennial favourite by grilling, broiling or pan-frying.
Lean Ground Beef Chuck
100% Ground Chuck ground is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.
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
Bottom Sirloin Tri-Tip Defatted
No description available.
Top Sirloin Cap Off
This cut is generated from the top sirloin butt after the removal of the cap.
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.
Loin, Steak Tail
This cut may include both the Obliquus abdominis internus and Obliquus abdominis externi muscles that are
adjacent to the flap meat
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.
Bottom Sirloin Flap Meat
This cut is the single muscle on the inner surface of the bottom sirloin butt.
Bone-In Strip Loin
The Bone In Striploin is the portion of the Short Loin NAMP # 174 from which the tenderloin is removed. It contains the 13th rib and 1st-5th lumbar bones
Top Sirloin Cap
No description available.
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.
Bottom Sirloin Ball Tip
The Sirloin Ball Tip is located in the bottom portion of the Sirloin Primal. It is on the opposite side of the Sirloin Tip and can be seamed out adjacent to the Bottom Sirloin Tri-Tip.
Short Loin
The short loin is a premium bone-in beef cut that contains the tenderloin and strip loin.
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.
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
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.
Tenderloin Peeled
No description available.
Bottom Sirloin Tri-Tip Peeled
No description available.
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.
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.
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.
Top Sirloin Quick Roast
No description available.
Top Sirloin Oven Roast
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
Top sirloin Grilling Medallion with Bacon
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.
Top Sirloin Cap Off Grilling Medallion
No description available.
Bottom Sirloin Tri-Tip Quick Roast
No description available.
Bottom Sirloin Tri-Tip Stir-Fry Strips
No description available.
Sirloin Tip Eye
No description available.
Strip Loin Grilling Steak
A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.
Sirloin Tip Quick Roast
No description available.
Bottom Sirloin Ball Tip Quick Roast
Flavourful and lean, Bottom Sirloin Ball Tip has a tenderness similar to Strip Loin with a texture similar to a Eye of Round roast.
Bottom Sirloin Tri-Tip Grilling Steak
Tender and juicy, this versatile cut is great as steak or cut into stir-fry strips or kebobs.
Boneless Top Sirloin Cap Off 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. This item is available in regular and value pack sizes.
Butt Tenderloin Roast
No description available.
Strip Loin Steak
The striploin steak is celebrated for offering the best of both worlds when it comes to texture and flavor. It is similar to the classic tenderloin steak in terms of tenderness, and to the ribeye steaks when it comes to that powerful beefy, juicy taste. Whether you have a bone-out or bone-in striploin steak, you can be sure that you are in for a meaty treat.
Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling.
Steaks cook more evenly when flipped at least twice during grilling.
Use a digital read instant thermometer inserted sideways for best judgement of doneness.
For a flavour boost, pierce Strip Loin all over and marinate for a short time (around 15 mins) prior to cooking.
For best browning and flavour, pat steaks dry with paper towels before grilling.
Tenderloin Fast-Fry Steak
No description available.
Bottom Sirloin Flap Meat Skewers
No description available.
Sirloin Tip Fast Fry Steak
No description available.
Top Sirloin Rotisserie Roast
No description available.
Sirloin Tip Rotisserie Roast
No description available.
Top Sirloin Cap Stir-Fry Strips
No description available.
Top Sirloin Cap Off 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. This cut is also available as a value pack.
Strip Loin Grilling Medallion
No description available.
Sirloin Tip Marinating Medallion
No description available.
Strip Loin Premium Quick Roast
No description available.
Tenderloin Premium Oven Roast
Extremely tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it’s ideal for Beef Wellington.
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.
Top Sirloin Cap Grilling Steak
This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.
Bottom Sirloin Flap Meat Marinating Strips
No description available.
Top Sirloin Cap Oven Roast
Top Sirloin Cap Oven Roast is known as Picanha in Brazilian barbecue tradition. It is best seasoned and roasted by indirect heat on the grill or browned all over on the stove-top prior to oven roasting.
Bottom Sirloin Tri-Tip Oven Roast
No description available.
Bottom Sirloin Ball Tip Marinating Steak
No description available.