Atlantic Beef Products Inc. Consumer Portal

Beef Products

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.
Beef Liver
Rich in iron and other nutrients, beef liver is a classic that has stood the test of time.
Rib Finger Meat
Finger Meat refers to the strips of meat between the rib bones. It can be grilled, pan-fried or braised.
Outside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
Bottom Sirloin Tri-Tip Grilling Steak
Tender and juicy, this versatile cut is great as steak or cut into stir-fry strips or kebobs.
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.
Superficial Digital Flexor Meat
This cut is popular in Asian and Latin-influenced cuisines slow-simmered in stews or soups.
Sirloin Tip Marinating Medallion
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.
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.
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.
T-Bone Grilling Steak
With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts.
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).
Beef Soup Bones
Roasting soup bones before simmering makes a rich flavoured darker broth where you control the salt content.
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.
Shoulder Cross Rib Pot Roast
Lean and flavourful, Cross Rib Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like 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.
Thick-Cut Boneless Simmering Short Ribs
Deep rich beef flavour is the hallmark of Short Ribs. Slowly simmer in liquid just like a stew.
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.
Eye Of Round Marinating Steak
Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
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.
Honeycomb Tripe
Tripe comes cleaned and blanched. It can be pleasantly chewy or meltingly tender depending how it is cooked.
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.
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.
Eye of Round Oven Roast
Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.
Strip Loin Premium Oven Roast
Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.
Outside Skirt Steak
Shaped like a sash, Skirt Steak is long, thin and flat, with strong graining and bold beef flavour, similar to Flank Steak.
Rib Eye Grilling Steak Boneless
Typically highly marbled, this grilling steak delivers intense beef flavour and is among the most tender beef cuts.
Cross Rib Simmering Steak
One of the best beef cuts for slow braising/simmering or cut into chunks for stew.
Strip Loin Grilling Steak
A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.
Thin Cut Short Ribs
No description available.
Blade Simmering Steak
One of the best beef cuts for slow braising/simmering or cut into chunks for stew.
Flank Steak Seasoned Ground Beef London Broil
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.
Inside Round Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
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.
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.
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.
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 Stew Cubes
Cut from the Chuck, stewing beef cubes have deep rich flavour. Slowly simmer in liquid for best results.
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.
Sirloin Tip Marinating Steak
Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
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.
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 Grilling Steak
This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.
Hind Shank Centre Cut Bone-In
No description available.
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.
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
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.
Beef Stir Fry Strips
The ultimate in convenience: Stir-fry your beef strips with vegetables and sauce. Dinner is ready in minutes.
Rib Cap Off Premium Oven Roast
No description available.
Sirloin Tip Oven Roast
Moderately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts.
Flank Marinating Steak
Flank steak is lean with full beefy flavour. Popular in Asian and Latin cuisine or as London Broil.
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.
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.
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.
Rib Eye Oven Roast
The Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.
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.
Inside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
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.
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.
Tenderloin Premium Oven Roast
Extremely tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it’s ideal for Beef Wellington.
Beef Cheek Meat
When tenderized by slow-simmer cooking (braising), the meat absorbs flavours and takes on a texture like pulled beef.
Outside Round Marinating Steak
Moderately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.
Beef Marinating Cubes
From the Hip area, these cubes are best marinated for 15 to 30 minutes before stir-frying or grilling.
Prime Rib Oven Roast
Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.
Top Sirloin Oven Roast
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
Prime Rib Grilling Steak
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
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.
Inside Round Marinating Medallion
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Lean Ground Beef Burgers
Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!
Boneless Bottom Blade Pot Roast
One of the best beef cuts for slow braising/simmering as pot roast or cut into chunks for stew.
Other
No description available.
Ground Beef
No description available.
Steaks
No description available.
Roasts
No description available.
Clod Petite Tender Medallion
No description available.