Canadian Beef Information Gateway

Beef Products

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  Strip Loin Grilling Steak

  A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.

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  Prime Rib Grilling Steak

  One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.

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  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.

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  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.

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  Sirloin Tip Marinating Steak

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

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  Inside Round Marinating Steak

  This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.

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  Blade Simmering Steak

  One of the best beef cuts for slow braising/simmering or cut into chunks for stew.

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  Flank Marinating Steak

  Flank steak is lean with full beefy flavour. Popular in Asian and Latin cuisine or as London Broil.

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  Eye Of Round Marinating Steak

  Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.

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  Cross Rib Simmering Steak

  One of the best beef cuts for slow braising/simmering or cut into chunks for stew.

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  Outside Round Marinating Steak

  Moderately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.

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  Bottom Sirloin Tri-Tip Grilling Steak

  Tender and juicy, this versatile cut is great as steak or cut into stir-fry strips or kebobs.

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  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.

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  Top Blade Flat Iron Grilling Steak

  Shaped like an old fashioned iron, this bistro favourite is extremely tender, well-marbled and flavourful. Best grilled.

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  Inside Round Marinating Medallion

  This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.

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  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.

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  Tomahawk-style Rib Grilling Steak

  This 1-bone thick rib steak resembles a tomahawk with a long exposed bone, that is cleaned of meat (Frenched).

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  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.

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  T-Bone Grilling Steak

  With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts.

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  Rib Eye Grilling Steak Boneless

  Typically highly marbled, this grilling steak delivers intense beef flavour and is among the most tender beef cuts.

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  Top Sirloin Cap Grilling Steak

  This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.

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  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

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  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.

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  Sirloin Tip Oven Roast

  Moderately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts.

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  Top Sirloin Oven Roast

  This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.

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  Boneless Bottom Blade Pot Roast

  One of the best beef cuts for slow braising/simmering as pot roast or cut into chunks for stew.

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  Inside Round Oven Roast

  Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.

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  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.

  

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  Prime Rib Oven Roast

  Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.

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  Tenderloin Premium Oven Roast

  Extremely tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it’s ideal for Beef Wellington.

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  Eye of Round Oven Roast

  Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.

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  Outside Round Oven Roast

  Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.

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  Strip Loin Premium Oven Roast

  Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.

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  Rib Eye Oven Roast

  The Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.

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  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.

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  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.

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  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.

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  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.

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  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. 

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  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.

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  Extra Lean Ground Beef Sirloin

  100% Ground Sirloin is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.

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  Lean Ground Beef Chuck

  100% Ground Chuck ground is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.

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  Lean Ground Beef Patties

  Nothing is more iconic than the popular beef patties. Cook this perennial favourite by grilling, broiling or pan-frying.

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  Lean Ground Beef Meatballs

  Enjoy in sauces, soups, stacked between a bun, as a classy appetizer or a fun finger food.

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  Beef Stir Fry Strips

  The ultimate in convenience: Stir-fry your beef strips with vegetables and sauce. Dinner is ready in minutes.

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  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.

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  Thick-Cut Boneless Simmering Short Ribs

  Deep rich beef flavour is the hallmark of Short Ribs. Slowly simmer in liquid just like a stew.

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  Simmering Boneless Short Ribs

  Thick-cut boneless beef short ribs should be braised to bring out the delicious deep flavour and fork-tender beef.

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  Thin Cut Grilling Short Ribs

  Cut across the bone ¼-inch thick, and known as Korean-cut or Miami/Maui-style, these short ribs are good marinated and then grilled.

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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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  Grilling Back Ribs

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

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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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  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 Sausage

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

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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 Liver

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

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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 Soup Bones

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

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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 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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  Honeycomb Tripe

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

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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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  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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  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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  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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  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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  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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  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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  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 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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  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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  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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  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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  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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  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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  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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  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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  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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  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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  Eye of Round

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

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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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  Top Sirloin Cap Off

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

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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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  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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  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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  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 Flap Meat

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

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  Short Loin

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

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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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  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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  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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  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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  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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  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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  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. 

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  Shoulder Cross Rib Pot Roast

  Lean and flavourful, Cross Rib Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.

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  Clod Petite Tender Medallion

  No description available.

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  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.