Atlantic Beef Products Inc. Packer/Processor

Beef Products

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.
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.
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.
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.
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.
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.
Shoulder Clod
The Clod is surprisingly versatile and tender, offering great flavour and is considered to be one of the more versatile sub-primals of the Chuck.
From the Chuck Primal, the Shoulder Clod (long) primarily consists of three muscles: The Clod Tender, The Top Blade, and the Clod Heart.
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.
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 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.
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.
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.
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 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.
Rib Oven-Prepared Bone In
This is the portion of the front quarter which is separated from the chuck and the brisket.
Short Loin
This is the portion of the short loin from which the tenderloin is removed.
Bottom Sirloin Flap Meat
This cut is the single muscle on the inner surface of the bottom sirloin butt.
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.
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.
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.
Top Sirloin Cap Off
This cut is generated from the top sirloin butt after the removal of the cap.
Hip
No description available.
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.
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.
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.
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.
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.
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.
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.
No description available.
No description available.
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.
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.
Rib Finger Meat
Finger Meat refers to the strips of meat between the rib bones. It can be grilled, pan-fried or braised.
Carriage Tendon
The tendon is yellow in colour and it is often known as Achilles 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.
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.
Tongue
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.
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.
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.
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
Oxlips
The beef lips consist of the firm muscular portion of the mouth. The product will display a rather large cone shaped papillae on the inside surface
No description available.
Beef Kidney
These are found next to the loin in the interior of the carcasses at the 1st and 4th lumbar vertebrae. This is prepared by the removal of blood vessels and excess fat.
Cheek Meat
No description available.
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.
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.
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.
Sweet Bread
This is the thymus gland. It is a pinkish gland found in the neck lying along the trachea.
Head Meat
This is the meat that remains on the skull after the removal of skin, cheeks, tongue and lip. This item includes any meat removed from the skull or lower jaw with the exception of the cheek meat
Hip Portion Cuts
The portion controls in the hip and round are prepared from different subprimals and presented as marinating strips for stir-fry, cubes for stewing, fast fry minute steak and strips for satays.
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 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 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).
Top Sirloin Cap
No description available.
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.
Bone-In Strip Loin
The Bone In Striploin is the portion of the Short Loin NAMP # 174 from which the tenderloin is removed. It contains the 13th rib and 1st-5th lumbar bones
Tenderloin Peeled Side Muscle Off
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. The tenderloin is peeled and the side muscle (side seam) is removed
Loin, Steak Tail
This cut may include both the Obliquus abdominis internus and Obliquus abdominis externi muscles that are
adjacent to the flap meat
Tenderloin Butt Defatted
The Tenderloin Butt Defatted is is the portion of the tenderloin remaining on the lateral surface of the ilium after the separation of the short loin. The surface and wing fat is almost completely trimmed out.
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.
Beef Riblets
The riblets are generated from the short ribs after cutting the bones shorter with a rectangular shape while leaving thick meat around the bones
Rib Frenched Bone-In
Prime Rib Frenched and Tomahawk Steak are familiar cuts from the rib, with good beef flavour, typically more interior fat and moderate grain texture. When served on the bone, 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.
Chuck Tender
This cut is generated from the chuck. It is a single muscle (Supraspinatus) which is located at the dorsal side of the blade bone. The chuck tender shall be separated from the other muscles through the natural seams. It is also called mock tender or Scotch tender.
Bone-In Blade
The chuck square cut, also known as Bone In Blade, is the portion of the chuck which is separated from the neck, short rib and shoulder by two straight cuts at right angles to each other and consists of the large muscle system that lies under and on top of the blade bone
Chuck Roll
No description available.
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.
Short Cut Clod
This cut is obtained from the large muscle system of the thick end of the long cut clod (114).
Conical muscle
This cut is a single muscle (Brachialis) that surrounds the humerus. It is removed by following the natural seam along the arm-bone
Clod Heart
This product is also known as "shoulder center" and it is obtained from the heart of the large cut clod muscle system of the thick end of the shoulder
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)
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.
Plate, Rib Fingers Meat
This product is generated after removing the intercostales interni muscle from between the rib bones from a short plate
Superficial Digital Flexor Meat
This cut is popular in Asian and Latin-influenced cuisines slow-simmered in stews or soups.
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.
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.
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.
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.
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.
Source Grinds
Source grinds are prepared from beef trimmings from a 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
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.
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.
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.
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
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.
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.
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.
Rib Lifter Meat
This cut consists of the muscle (Latissimus dorsi) that lies below the surface fat cover and surrounding the blade bone cartilage of the oven-prepared rib. This cut is also known as lifter meat, false meat, or cap and wedge meat
Hip Strips for Satay
No description available.
Short Rib Boneless
This cut is generated from the short ribs (123A/B) after removal of ribs and intercostals. It is the thickest portion of the Serratus ventralis muscle covering that section of 6th, 7th and 8th ribs.
Clod Petite Tender Medallion
No description available.