This 1-bone thick rib steak resembles a tomahawk with a long exposed bone, that is cleaned of meat (Frenched).
SAIT School of Hospitality and Tourism
Beef Products
Ground BeefGround 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.
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.
- Lean Ground Beef Burgers
Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!
- Halal Lean Ground Beef
Ideal in recipes you don’t get to drain after cooking, like meat loaf or cabbage rolls. This package of beef is Halal certified.
- 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.
- Flank Steak Seasoned Ground Beef London Broil
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.
- 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.
- 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 Patties
Nothing is more iconic than the popular beef patties. Cook this perennial favourite by grilling, broiling or pan-frying.
- 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.
- Lean Ground Beef Chuck
100% Ground Chuck ground is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.
- Ground Beef
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.
- 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.
- 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.
- Bone-In Rib Roast Ready
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.
- Eye of Round Oven Roast
Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.
- Outside Round Rotisserie 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.
- Sirloin Tip Oven Roast
Moderately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts.
- Top Sirloin Rotisserie 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.
- Rib Eye Oven Roast
The Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.
- Top Blade Pot Roast
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.
- Sirloin Tip Quick Roast
No description available.
- Rib Eye Premium Quick Roast
No description available.
- Inside Round Quick Roast
No description available.
- Sirloin Tip Rotisserie Roast
No description available.
- Prime Rib Oven Roast
Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.
- Inside Round Roast Cap Off Side Removed
No description available.
- Top Sirloin Quick Roast
No description available.
- Eye of Round Quick Roast
No description available.
- Inside Round King Oven Roast with Pork Fat
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.
- Bottom Sirloin Tri-Tip Oven 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.
- Prime Rib Premium Oven Roast "Frenched"
No description available.
- Bottom Sirloin Tri-Tip Quick Roast
No description available.
- Strip Loin Premium Oven Roast
Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.
- Shoulder Cross Rib Pot Roast
Lean and flavourful, Cross Rib Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.
- Boneless Bottom Blade Pot Roast
One of the best beef cuts for slow braising/simmering as pot roast or cut into chunks for stew.
- Brisket Pot Roast Boneless
No description available.
- Strip Loin Premium Quick Roast
No description available.
- Eye of Round Oven Roast with Bacon
No description available.
- Outside Round 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.
- Wing Premium Oven Roast
No description available.
- Rib Cap Off Premium Oven Roast
No description available.
- Butt Tenderloin Roast
No description available.
- Roasts
No description available.
- Loin, Steak Tail
This cut may include both the Obliquus abdominis internus and Obliquus abdominis externi muscles that are
adjacent to the flap meat - Porterhouse Fast-Fry Steak
No description available.
- T-Bone Fast-Fry Steak
No description available.
- Inside Round Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
- 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.
- Tomahawk-style Rib Grilling Steak
- 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.
- 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.
- 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 Marinating Steak
Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
- Top Blade Flat Iron Grilling Steak
Shaped like an old fashioned iron, this bistro favourite is extremely tender, well-marbled and flavourful. Best grilled.
- Prime Rib Grilling Steak
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
- 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.
- 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.
- Bottom Sirloin Flap Fast-Fry Steak
No description available.
- Rib Eye Fast-Fry Steak
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.
- Outside Skirt Steak (Skinned)
No description available.
- Bottom Sirloin Ball Tip Marinating Steak
No description available.
- Rib Eye Grilling Steak Boneless
Typically highly marbled, this grilling steak delivers intense beef flavour and is among the most tender beef cuts.
- T-Bone Grilling Steak
With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts.
- 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.
- Eye of Round Marinating Steak with pepper
No description available.
- Sirloin Tip Fast Fry Steak
No description available.
- Inside Round French Grilling Steak with pepper
No description available.
- Rolled Skirt Steak
No description available.
- 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.
- 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.
- Halal Sirloin Tip Steak (Cap Removed)
Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate. This cut of beef is Halal certified.
- 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.
- 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
- Tenderloin Fast-Fry Steak
No description available.
- Prime Rib Fast-Fry Steak
No description available.
- Steak Tail
No description available.
- Outside Round Marinating Steak
Moderately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.
- Blade Simmering Steak
One of the best beef cuts for slow braising/simmering or cut into chunks for stew.
- Eye Of Round Marinating Steak
Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
- Steak Tail Marinating Strips
No description available.
- 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.
- 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.
- Cross Rib Simmering Steak
One of the best beef cuts for slow braising/simmering or cut into chunks for stew.
- 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.
- 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.
- Wing Fast-Fry Steak
No description available.
- Brisket Simmering Steak
This country style simmering steak is normally obtained from the Brisket Flat by slicing it across the grain