Ronald A. Chisholm Limited

Beef Products

Superficial Digital Flexor Meat
This cut is popular in Asian and Latin-influenced cuisines slow-simmered in stews or soups.
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 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.
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.
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.
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.
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.
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).
Eye of Round
This cut is a cylindrical-shaped, single muscle inside the hind leg.
Variety Meats
The word "variety meat" refers to a valuable list of food products obtained from the animal that include the head, fancy meats, viscera and other variety beef products.
Beef Trimmings 90% Lean
Trimmings are portions of meat with a percentage of 90% lean and 10% fat.
Beef Trimmings 85% Lean
Trimmings are portions of meat with a percentage of 85% lean and 15% fat.
Beef Trimmings 65% Lean
Trimmings are portions of meat with a percentage of 65% lean and 35% fat.
Beef Trimmings 50% Lean
Trimmings are portions of meat with a percentage of 50% lean and 50% fat.
Beef Trimmings
Trimmings are portions of meat remaining after the preparation of primal cuts from the carcass. Trimmings must not include any portion of the head meat, internal organs, major tendons or ligaments.
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.
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.
Strip Loin Premium Oven Roast
Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.
Top Sirloin Cap Grilling Cubes
No description available.
Hanging Tender
The Hanging Tender or Butcher's cut is the muscle that controls the diaphragm located in the lower plate primal.
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 Loin
The short loin is a premium bone-in beef cut that contains the tenderloin and strip loin.
Carriage Tendon
The Achilles' tendon is yellow in colour and it is often known as Carriage Tendon or Gambrel cord. This product is a chewy and fibrous connective tissue removed from the hock area located next to the heel muscle of the hind leg.
Flexor Tendon
The flexor tendon offers a thick texture and it is a very useful product to prepare broths. Flexor tendons are covered with a gelatinous like sheath and are white in colour. These tendons are removed from the front legs of the animal
Short Plate Boneless
The plate is the section of the carcass positioned ventral to the rib primal. Another common name for this beef cut is Navel Plate.
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.
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.
Source Grinds
Source grinds are prepared from beef trimmings from specific primal sections of the carcass such as Round, Sirloin and Chuck.
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
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.
Source Grinds - Sirloin
This product is prepared with beef trimmings from the sirloin 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.
Source Grinds - Chuck
This product is prepared with beef trimmings from the chuck 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.
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 Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Brisket Simmering Steak
This country style simmering steak is normally obtained from the Brisket Flat by slicing it across the grain
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.
Brisket Fingers
No description available.
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.
Beef Heart
This is the large muscular organ found in the thorax region. It is incised so that the interior hollow areas may be cleaned.
Brisket Simmering Strips
No description available.
Plate, Rib Fingers Meat
This product is generated after removing the intercostales interni muscle from between the rib bones from a short plate
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)
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 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.
Sirloin Tip Sandwich Steak
The Sirloin Tip Sandwich Steak is a thinly sliced steak, which is convenient for a uniform cooking doneness and rapid preparation of cost effective meals.
Sirloin Tip Fast Fry Steak
No description available.
Rib Steak Lip-On
No description available.
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.
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.
Oxtail
The oxtail is trimmed of excess fat and is removed of pelvic bones. The specifications could be either whole or disjointed. Butt end can be either included or excluded.
Honeycomb Tripe
Tripe comes cleaned and blanched. It can be pleasantly chewy or meltingly tender depending how it is cooked.
Honeycomb Tripe
This is the second stomach of the ruminant animals. The interior surface is a membrane with many thick, moist cells separated by a net work of numerous ridges which form a honeycomb appearance. PSO, washed, scalded, bleached.
Top Sirloin Rotisserie Roast
No description available.
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 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.
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.
Super Pastrami
No description available.
Short Cut Clod
This cut is generated from the 114 long
cut shoulder clod after the removal of top
blade muscle (114D).
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.
Inside 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.
Inside Round King Oven Roast with Pork Fat
No description available.
Inside Round French Grilling Steak with pepper
No description available.
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.
Marinating Short Ribs
No description available.
Boneless Chuck Short Ribs
No description available.
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.
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.
Tenderloin Premium Oven Roast
Extremely tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it’s ideal for Beef Wellington.
Tenderloin Peeled
No description available.
Tenderloin Fast-Fry Steak
No description available.
Short Tenderloin Tip Peeled
No description available.
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 Fast-Fry Steak
No description available.
Strip Loin Premium Quick Roast
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 Grilling Medallion
No description available.
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.
Brisket Pot Roast Boneless
No description available.
Omasum Bible Tripe
This is the 3rd stomach of ruminant animals. The leaves are finely textured and somewhat translucent. It is spherical in shape and has a book-and-page like appearance
Scalded Tripe
This is also called the rumen or paunch tripe. It is the first and largest stomach in cattle and other ruminant animals. The interior surface is lined with a thick layer of moist cells which are contained within the muscular folds or pillars.
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.
Liver
A smooth, rounded, rectangular-shaped organ covered with a thin membrane or skin. Large blood vessels, lymph nodes and ducts are trimmed even with surface. Liver can be ordered as skinned and de-veined.
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.
Bottom Sirloin Ball Tip Marinating Steak
No description available.
Top Sirloin Cap Grilling Steak
This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.
Beef Soup Bones
Roasting soup bones before simmering makes a rich flavoured darker broth where you control the salt content.
Marrow Bones
Marrow bones can be harvested from the shank, femur or humerus bones of beef carcasses in any combination. Marrow is exposed on at least one end of each sawed section or length. Marrow is soft, fatty vascular tissue found inside the hollow portion of the indicated bones.
T-Bone Steak
With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts. Deliciously cooked on the grill a perfect barbecue option.
Prime Rib Grilling Steak
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
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.
Black Tongue Swiss Cut
A muscle that extends from the chin to the trachea. The tongue has all bones, glands, root, and blade meat removed and be almost entirely free of fat.
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.
Rolled Skirt Steak
No description available.
Boneless Bottom Blade Sierra Steak
No description available.
Other
No description available.