Buckhead Meat

Beef Products

Extra Lean Ground Beef Sirloin
100% Ground Sirloin 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.
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.
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.
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.
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.
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.
Ground Beef
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Top Blade Pot Roast
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Inside Round Marinating Medallion
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Rib Eye Grilling Medallion
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Strip Loin Steak
The striploin steak is celebrated for offering the best of both worlds when it comes to texture and flavor. It is similar to the classic tenderloin steak in terms of tenderness, and to the ribeye steaks when it comes to that powerful beefy, juicy taste. Whether you have a bone-out or bone-in striploin steak, you can be sure that you are in for a meaty treat.
Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling.
Steaks cook more evenly when flipped at least twice during grilling.
Use a digital read instant thermometer inserted sideways for best judgement of doneness.
For a flavour boost, pierce Strip Loin all over and marinate for a short time (around 15 mins) prior to cooking.
For best browning and flavour, pat steaks dry with paper towels before grilling.
Outside Skirt Fajita Strips
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Outside Round Rotisserie Roast
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Outside Round Quick Roast
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Bottom Sirloin Tri-Tip Oven Roast
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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.
Bottom Sirloin Tri-Tip Quick Roast
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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.
Beef Stew Cubes
Cut from the Chuck, stewing beef cubes have deep rich flavour. Slowly simmer in liquid for best results.
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.
Bottom Sirloin Tri-Tip Stir-Fry Strips
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Top Sirloin Cap Stir-Fry Strips
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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.
Bottom Sirloin Flap Meat Marinating Strips
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Bottom Sirloin Flap Meat Skewers
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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.
Rib Eye Oven Roast
The Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.
Prime Rib Premium Oven Roast "Frenched"
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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.
Grilling Back Ribs
Cut from Prime Rib, these are impressive to serve and fun to eat. Grill, roast or braise.
Shoulder Cross Rib Pot Roast
Lean and flavourful, Cross Rib Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.
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.
Lean Ground Beef Burgers
Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!
Lean Ground Beef Meatballs
Enjoy in sauces, soups, stacked between a bun, as a classy appetizer or a fun finger food.
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 Patties
Nothing is more iconic than the popular beef patties. Cook this perennial favourite by grilling, broiling or pan-frying.
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.
Bone-In Rib Roast Ready
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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.
Prime Rib Oven Roast
Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.
Inside Round Roast Cap Off Side Removed
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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.
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.
Rib Eye Premium Quick Roast
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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.
Chuck Roll
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Halal Stewing Beef
Cut from the Chuck, stewing beef cubes have deep rich flavour. Slowly simmer in liquid for best results. This package of beef is Halal certified.
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 Cap
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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.
Bottom Sirloin Tri-Tip Peeled
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Butt Tenderloin Roast
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Shank Centre Cut for Stewing Beef Boneless
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Bottom Sirloin Tri-Tip Defatted
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Inside Round for Rouladen
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Thin Cut Short Ribs
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Inside Skirt Fajita Strips
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Wing Premium Oven Roast
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Top Sirloin Cap Off Grilling Medallion
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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.
Beef Short Ribs sliced (7 bones)
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Hip
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Roasts
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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.
Top Sirloin Cap Grilling Cubes
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Tenderloin Peeled
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Bottom Sirloin Tri -Tip Medallions
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Bottom Sirloin Flap Meat "Arrachera" style
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Inside Round King Oven Roast with Pork Fat
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Hip Strips for Satay
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Eye of Round Oven Roast with Bacon
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Boneless Bottom Blade Denver Steak
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Source Grinds - Round
This product is prepared with beef trimmings from the round primal.
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
This product is prepared with beef trimmings from the chuck primal.
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 Kebab Cubes
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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.
Top sirloin Grilling Medallion with Bacon
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Top Sirloin Cap Off
This cut is generated from the top sirloin butt after the removal of the cap.
Rib Steak Lip-On
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Rib Cap Off Premium Oven Roast
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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 Blade meat, false meat, or cap and wedge meat
Bone-In Simmering Short Ribs
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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.
Sirloin Tip Quick Roast
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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.
Sirloin Tip Sandwich Steak
The Sirloin Tip Sandwich Steak is a thinly sliced steak, which is convenient for a uniform cooking doneness and rapid preparation of cost effective meals.
Inside Round Grilling Tournedos
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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.
Super Pastrami
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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.
Short Cut Clod
This cut is generated from the 114 long
cut shoulder clod after the removal of top
blade muscle (114D).
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.
Chuck Tender Medallion
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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
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.
Clod Petite Tender Medallion
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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.
Brisket Simmering Steak
This country style simmering steak is normally obtained from the Brisket Flat by slicing it across the grain
Brisket Simmering Strips
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