Fast-fry / Minute Steaks are thin-cut and pre-tenderized. Pan-fry as whole steak or cut into strips for stir-fries.
East - Real Canadian Superstore
Beef Products
- Ground Beef
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.
- Steaks
No description available.
- Other
No description available.
- Prime Rib Grilling Steak
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
- 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.
- 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.
- Round Minute Steak
- Sirloin Tip Marinating Steak
Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
- Inside Round Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
- Strip Loin Grilling Steak
A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.
- Flank Marinating Steak
Flank steak is lean with full beefy flavour. Popular in Asian and Latin cuisine or as London Broil.
- Eye Of Round Marinating Steak
Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
- 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.
- Outside Round Marinating Steak
Moderately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.
- Roasts
No description available.
- Beef Stew Cubes
Cut from the Chuck, stewing beef cubes have deep rich flavour. Slowly simmer in liquid for best results.
- 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.
- Strip Loin Premium Oven Roast
Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.
- Outside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
- Eye of Round Oven Roast
Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.
- Prime Rib Oven Roast
Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.
- 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.
- Inside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
- Boneless Bottom Blade Pot Roast
One of the best beef cuts for slow braising/simmering as pot roast or cut into chunks for stew.
- Top Sirloin Oven Roast
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
- Sirloin Tip Oven Roast
Moderately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts.
- 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 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.
- Blade Simmering Steak
One of the best beef cuts for slow braising/simmering or cut into chunks for stew.
- Lean Ground Beef Burgers
Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!
- 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.
- 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.
- 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.
- Clod Petite Tender Medallion
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.