Canadian Beef Information Gateway

Beef Products

• 
  Steaks

  No description available.

• 
  Beef Stew Cubes

  Cut from the Chuck, stewing beef cubes have deep rich flavour. Slowly simmer in liquid for best results.

• 
  Honeycomb Tripe

  Tripe comes cleaned and blanched. It can be pleasantly chewy or meltingly tender depending how it is cooked.

• 
  Hip/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.

• 
  Hip

  No description available.

• 
  Roasts

  No description available.

• 
  Beef Sausage

  Not as common as pork sausage, and quite perishable, use or freeze beef sausage within a day of purchase.

• 
  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.  

• 
  Ground Beef

  No description available.

• 
  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.

• 
  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.

• 
  Other

  No description available.

• 
  Boneless Shank (Bubble Meat)

  This cut has a rich consistency when braised as a whole or in pieces like stew beef.

• 
  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.  

• 
  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.

• 
  Eye of Round

  This cut is a cylindrical-shaped, single muscle inside the hind leg. 

• 
  Brisket (Whole, Flat and Point)

  Extremely flavourful, Brisket needs to be slowly simmered/braised. Can also be smoked or made into corned beef. There are two cuts from the whole Brisket.

  Brisket Point: The thicker section of the brisket that is ideal for barbecue smoking and for turning into pulled beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. It is also good marinated and slow roast/pot-roast/braise.

  

  Brisket Flat End: Thinner section of the brisket that is ideal for corned beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. Also good marinated and slow roast/pot-roast/ braise.

  

• 
  Sirloin Tip Oven Roast

  Moderately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts.

• 

  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.

• 
  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.

• 
  Outside Round Oven Roast

  Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.

• 
  Tenderloin Premium Oven Roast

  Extremely tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it’s ideal for Beef Wellington.

• 
  Rib Eye Oven Roast

  The Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.

• 
  Prime Rib Oven Roast

  Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.

• 
  Boneless Bottom Blade Pot Roast

  One of the best beef cuts for slow braising/simmering as pot roast or cut into chunks for stew.

• 
  Top Sirloin Oven Roast

  This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.

• 
  Strip Loin Premium Oven Roast

  Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.

• 
  Eye of Round Oven Roast

  Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.

• 
  Rib Finger Meat

  Finger Meat refers to the strips of meat between the rib bones. It can be grilled, pan-fried or braised.

• 
  Beef Kidney

  Beef kidney has a distinctive flavour and texture that can be enjoyed served on its own or added to your favourite beef stew while it cooks.

• 
  Thin Cut Grilling Short Ribs

  Cut across the bone ¼-inch thick, and known as Korean-cut or Miami/Maui-style, these short ribs are good marinated and then grilled.

• 
  Beef Soup Bones

  Roasting soup bones before simmering makes a rich flavoured darker broth where you control the salt content.

• 
  Beef Marinating Cubes

  From the Hip area, these cubes are best marinated for 15 to 30 minutes before stir-frying or grilling.

• 
  Oxtail

  Oxtail is not from ox but from beef cattle. Use meatiest portions as stew meat, and bonier portions for stock. Oxtail has a deep and satisfying beefy flavour, and becomes beautifully tender when braised.

• 
  Beef Stir Fry Strips

  The ultimate in convenience: Stir-fry your beef strips with vegetables and sauce. Dinner is ready in minutes.

• 
  Marinating Stir-Fry Strips

  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.

• 
  Simmering Boneless Short Ribs

  Thick-cut boneless beef short ribs should be braised to bring out the delicious deep flavour and fork-tender beef.

• 
  Chuck Flap Tail Steak

  Big beefy flavour with fine texture. Best slow-cooked (whole) or if oven-roasted or grilled slice it thinly across the grain to serve. 

• 
  Thick-Cut Boneless Simmering Short Ribs

  Deep rich beef flavour is the hallmark of Short Ribs. Slowly simmer in liquid just like a stew.

• 
  Beef Heart

  Whole beef heart can be slowly braised for tenderness or cut heart into pieces and pan-fry or grill to medium-rare at most for flavourful bites.

• 
  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. 

• 
  Beef Cheek Meat

  When tenderized by slow-simmer cooking (braising), the meat absorbs flavours and takes on a texture like pulled beef. 

• 
  Beef Liver

  Rich in iron and other nutrients, beef liver is a classic that has stood the test of time.

• 
  Beef Marrow Bones

  Cross cut or cut lengthwise/canoe-style, marrow can be enjoyed oven roasted in the bone or as an ingredient in pemmican, dumplings or pastries. 

• 
  Grilling Back Ribs

  Cut from Prime Rib, these are impressive to serve and fun to eat. Grill, roast or braise.

• 
  Tongue

  Beef tongue is a muscle like other beef cuts. It has a mild flavour and when cooked by slowly simmering, it has a tender smooth texture.

• 
  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.

• 
  Superficial Digital Flexor Meat

  This cut is popular in Asian and Latin-influenced cuisines slow-simmered in stews or soups. 

• 
  Lean Ground Beef Burgers

  Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!

• 
  Lean Ground Beef Meatballs

  Enjoy in sauces, soups, stacked between a bun, as a classy appetizer or a fun finger food.

• 
  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. 

• 
  Sirloin and Loin

  These ever-tender, premium beef cuts are familiar to most – think Tenderloin, Strip Loin or Top Sirloin for example. Steaks can be cooked quickly by grilling or skillet searing on the stovetop. Slow roast larger portions with dry-oven heat for tender juicy roast beef.

• 
  Flank and Plate

  Steaks such as Flank, and Inside and Outside Skirt steak are best marinated and cooked quickly by grill, broiler or skillet on the stovetop. Once cooked, carve into thin slices across the grain to maximize tenderness. These cuts have robust beefy flavour and a coarse grain texture that is good to sponge up a marinade. A slow-simmer braise for fork tenderness is an alternate way to cook Flank and Flap steak.

• 
  Chuck

  Chuck cuts such as Cross Rib, Blade and Short Ribs are a favourite for hearty fare like stews, curries and pulled beef. These cuts have bold beef flavour and coarse texture that becomes fork-tender when cooked with slow heat in a braising liquid such as broth or wine to make a luscious sauce. There are some exceptions to this rule-of-thumb such as Petite Tender and Flat Iron which are good for dry-heat cooking like grilling, pan-frying or slow oven-roasting.

• 
  Brisket and Shank

  With big beef flavour and coarse grain texture, these cuts are a favourite in slow-cooked dishes like smoked brisket, corned beef, pulled beef and Osso Buco. Brisket is a constant in Jewish cuisine for special occasions and has become popular for home smoking. Good for traditional braising or pressure cooking.

• 
  Hip/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.

• 

  No description available.

• 
  Rib

  Prime Rib, Tomahawk and Rib Eye are familiar cuts from the rib, with good beef flavour, typically more interior fat and moderate grain texture. When served on the bone, especially as Beef Back Ribs, 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.

• 
  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. 

• 
  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.  

• 
  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.

• 
  Eye of Round

  This cut is a cylindrical-shaped, single muscle inside the hind leg. 

• 
  Rib Oven-Prepared Bone In

  This is the portion of the front quarter which is separated from the chuck and the brisket. 

• 
  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. 

• 
  Outside Skirt

  This cut is a thin, rectangular, slightly dark, and a coarse muscle. This cut is more tender than the inside skirt cut.  It is situated across the ribs which extend from the end of brisket to the lumbar bone. 

• 
  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.

   

   

• 
  Bottom Sirloin Flap Meat

  This cut is the single muscle on the inner surface of the bottom sirloin butt. 

• 
  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.

• 
  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. 

• 
  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.  

• 
  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.

• 
  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.

• 
  Top Sirloin Cap Off

  This cut is generated from the top sirloin butt after the removal of the cap. 

• 
  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.  

• 
  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. 

• 
  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. 

• 
  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. 

• 
  Inside Skirt

  This cut is a thick muscle and looks similar to, but wider and bigger, than the outside skirt. It is usually offered with the skin off and is practically free of fat. 

• 
  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.

• 
  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. 

• 
  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. 

• 
  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. 

• 
  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. 

   

• 
  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.  

• 
  Rib Oven-Prepared Bone In

  This is the portion of the front quarter which is separated from the chuck and the brisket. 

• 
  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.

• 
  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. 

• 
  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. 

   

• 
  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. 

• 

  No description available.

• 
  Bottom Sirloin Tri-Tip Kebab Cubes

  No description available.

• 
  Beef Trimmings 85% Lean

  Trimmings are portions of meat with a percentage of 85% lean and 15% fat. 

• 
  Beef Trimmings 90% Lean

  Trimmings are portions of meat with a percentage of 90% lean and 10% fat. 

• 
  Neck Bone

  This bone was attached to the neck. The product usually consist of the 6th to 7th cervical vertebra (neck bone) and the 1st to the 5th thoracic vertebra. Purchaser may specify how much lean meat may stay on
  the bone.

• 
  Plate, Rib Fingers Meat

  This product is generated after removing the intercostales interni muscle from between the rib bones from a short plate

• 
  Shoulder Cross Rib Pot Roast

  Lean and flavourful, Cross Rib Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.

• 
  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. 

• 
  Clod Petite Tender Medallion

  No description available.

• 
  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.