Canadian Beef Wholesale Information Gateway

Beef Products

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  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. 

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  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. 

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  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.

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  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.

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  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. 

   

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  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. 

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  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. 

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  Sirloin Tip Steak (Cap Removed)

  Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate. 

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  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.

   

   

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  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. 

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  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. 

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  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.

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  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. 

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  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. 

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  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. 

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  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.  

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  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. 

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  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. 

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  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.  

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  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. 

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  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. 

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  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. 

   

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  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. 

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  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.

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  Rib Oven-Prepared Bone In

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

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  Short Loin

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

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  Bottom Sirloin Flap Meat

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

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  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.

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  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. 

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  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.

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  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.

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  Top Sirloin Cap Off

  This cut is generated from the top sirloin butt after the removal of the cap. 

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  Hip

  No description available.

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  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.  

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  Eye of Round

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

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  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.

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  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.  

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  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.

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  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.

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  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.

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  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.

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  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.

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  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.

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  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. 

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  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. 

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  Superficial Digital Flexor Meat

  This cut is popular in Asian and Latin-influenced cuisines slow-simmered in stews or soups. 

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  Beef Cheek Meat

  When tenderized by slow-simmer cooking (braising), the meat absorbs flavours and takes on a texture like pulled beef. 

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  Boneless Shank (Bubble Meat)

  This cut has a rich consistency when braised as a whole or in pieces like stew beef.

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  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. 

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  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. 

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  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.

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  Lean Ground Beef Burgers

  Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!

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  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.

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  Honeycomb Tripe

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

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  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.

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  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.

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  Beef Soup Bones

  Roasting soup bones before simmering makes a rich flavoured darker broth where you control the salt content.

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  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.

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  Beef Liver

  Rich in iron and other nutrients, beef liver is a classic that has stood the test of time.

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  Rib Finger Meat

  Finger Meat refers to the strips of meat between the rib bones. It can be grilled, pan-fried or braised.

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  Beef Sausage

  Not as common as pork sausage, and quite perishable, use or freeze beef sausage within a day of purchase.

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  Beef Marinating Cubes

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

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  Beef Stew Cubes

  Cut from the Chuck, stewing beef cubes have deep rich flavour. Slowly simmer in liquid for best results.

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  Grilling Back Ribs

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

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  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. 

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  Top Sirloin Cap

  No description available.

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  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.

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  No description available.

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  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. 

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  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. 

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  No description available.

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  No description available.

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  Inside Round Roast Cap Off Side Removed

  No description available.

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  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.  

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  Cheek Meat

  No description available.

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  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.

   

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  Inside Round King Oven Roast with Pork Fat

  No description available.

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  Short Cut Clod

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

   

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  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.

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  Chuck Roll

  No description available.

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  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

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  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  

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  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.

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  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  

   

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  Sweet Bread

  This is the thymus gland. It is a pinkish gland found in the neck lying along the trachea.

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  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)

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  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

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  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

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  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

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  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

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  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

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  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.

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  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

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  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.

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  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.

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  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.

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  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

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  Hip Strips for Satay

  No description available.

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  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.

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  Clod Petite Tender Medallion

  No description available.