Centennial Food Solutions

Beef Products

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.
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.
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.
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.
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.
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.
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.
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.
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.
Bottom Sirloin Tri-Tip Defatted
No description available.
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.
Top Sirloin Cap Off
This cut is generated from the top sirloin butt after the removal of the cap.
Bottom Sirloin Flap Meat
This cut is the single muscle on the inner surface of the bottom sirloin butt.
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.
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.
Top Sirloin Cap
No description available.
Bottom Sirloin Flap Meat "Arrachera" style
No description available.
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.
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.
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 Eye
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.
Top Sirloin Cap Stir-Fry Strips
No description available.
Sirloin Tip Steak (Cap Removed)
Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
Bottom Sirloin Flap Meat Marinating Strips
No description available.
Halal Sirloin Tip Roast
Moderately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts. This item is also known as Sirloin Tip Cap Removed Roast. This cut of beef is Halal certified.
Sirloin Tip Fast Fry Steak
No description available.
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.
Bottom Sirloin Tri-Tip Grilling Steak
Tender and juicy, this versatile cut is great as steak or cut into stir-fry strips or kebobs.
Top Sirloin Rotisserie Roast
No description available.
Bottom Sirloin Tri -Tip Medallions
No description available.
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.
Bottom Sirloin Tri-Tip Oven Roast
No description available.
Bottom Sirloin Tri-Tip Stir-Fry Strips
No description available.
Top Sirloin Cap Grilling Steak
This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.
Top Sirloin Cap Off Grilling Medallion
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.
Bottom Sirloin Flap Meat Skewers
No description available.
Sirloin Tip Marinating Medallion
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.
Top Sirloin Quick Roast
No description available.
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.
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.
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.
Sirloin Tip Marinating Steak
Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
Bottom Sirloin Flap Fast-Fry Steak
No description available.
Bottom Sirloin Tri-Tip Kebab Cubes
No description available.
Bottom Sirloin Ball Tip Marinating Steak
No description available.
Top sirloin Grilling Medallion with Bacon
No description available.
Bottom Sirloin Tri-Tip Quick Roast
No description available.
Sirloin Tip Quick Roast
No description available.
Sirloin Tip Rotisserie Roast
No description available.
Bottom Sirloin Tri-Tip Peeled
No description available.
Top Sirloin Cap Grilling Cubes
No description available.
Extra Lean Ground Beef Sirloin
100% Ground Sirloin is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.
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).
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.
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.
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.
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.
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 Heel
This is the muscle (Gastrocnemius) that surrounds the knee joint at the lower part of the femur. The Superficial digital flexor is attached
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.
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.
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.
Inside Round Marinating Medallion
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Inside Round Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Eye of Round Marinating Steak with pepper
No description available.
Eye of Round Oven Roast
Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.
Inside Round King Oven Roast with Pork Fat
No description available.
Inside Round Grilling Tournedos
No description available.
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.
Outside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
Outside Round Rotisserie Roast
No description available.
Outside Round Quick Roast
No description available.
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.
Eye of Round Oven Roast with Bacon
No description available.
Inside Round French Grilling Steak with pepper
No description available.
Inside Round Roast Cap Off Side Removed
No description available.
Outside Round Fast-Fry Steak
No description available.
Outside Round Marinating Steak
Moderately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.
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.
Eye Of Round Marinating Steak
Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
Lean Ground Beef Burgers
Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!
Inside Round for Rouladen
No description available.
Eye of Round Quick Roast
No description available.
Flank Steak Seasoned Ground Beef London Broil
No description available.
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.
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.
Inside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
Inside Round Quick Roast
No description available.
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.
Ground Beef
No description available.
Lean Ground Beef Chuck
100% Ground Chuck ground is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.
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.
Lean Ground Beef Meatballs
Enjoy in sauces, soups, stacked between a bun, as a classy appetizer or a fun finger food.
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.