Sysco Canada Food Service

Beef Products

• 
  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. 

• 
  Prime Rib Oven Roast

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

• 
  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 Off Grilling Medallion

  No description available.

• 
  Top Blade Flat Iron Grilling Steak

  Shaped like an old fashioned iron, this bistro favourite is extremely tender, well-marbled and flavourful. Best grilled.

• 
  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.

• 
  Chuck Tender Medallion

  No description available.

• 
  Bottom Sirloin Ball Tip Marinating Steak

  No description available.

• 
  Delmonico Steak

  No description available.

• 
  Boneless Bottom Blade Denver Steak

  No description available.

• 
  Boneless Bottom Blade Country Style Ribs

  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. 

• 
  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 Sirloin Cap Grilling Steak

  This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.

• 
  Inside Skirt Steak

  Shaped like a sash, Skirt Steak is long, thin and flat, with strong graining and bold beef flavour, similar to Flank Steak

• 
  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.

• 
  Inside Round Marinating Steak

  This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.

• 
  T-Bone Grilling Steak

  With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts.

• 
  Prime Rib Grilling Steak

  One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.

• 
  Bottom Sirloin Tri-Tip Grilling Steak

  Tender and juicy, this versatile cut is great as steak or cut into stir-fry strips or kebobs.

• 
  Cross Rib Simmering Steak

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

• 
  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.

• 
  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.

• 
  Strip Loin Grilling Steak

  A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.

• 
  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.

• 
  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.

• 
  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.

• 
  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. 

• 
  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.

• 
  Source Grinds - Chuck

  Prepared from chuck primal cuts and/or associated trimming pieces.

  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.

• 
  Source Grinds - Round

  Prepared from hip/round primal cuts and/or associated trimming pieces. 

  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.

• 
  Source Grinds - Sirloin

  Prepared from sirloin primal cuts and/or associated trimming pieces.

  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.

• 
  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.  

• 
  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.  

• 
  Eye of Round

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

• 
  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 Flap Meat

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

• 
  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 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.

• 
  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.

• 
  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.

• 
  Loin, Steak Tail

  This cut may include both the Obliquus abdominis internus and Obliquus abdominis externi muscles that are
  adjacent to the flap meat

• 
  Short Loin

  This is the portion of the short loin from which the tenderloin is removed. 

• 
  Grilling Back Ribs

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

• 
  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. 

• 
  Rib Oven-Prepared Bone In

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

• 
  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 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. 

• 
  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. 

• 
  Short Cut Clod

  This cut is obtained from the large muscle system of the thick end of the long cut clod (114). 

   

• 
  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. 

• 
  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.

   

   

• 
  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. 

• 
  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. 

• 
  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.

• 
  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.

• 
  Honeycomb Tripe

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

• 
  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.

• 
  Beef Marinating Cubes

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

• 
  Thin Cut Short Ribs

  No description available.

• 
  Clod Petite Tender Medallion

  No description available.