West - Real Canadian Superstore

Beef Products

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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 Stew Cubes

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

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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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  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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  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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  Cross Rib

  Lean and flavourful, the Cross Rib Pot Roast is also known as the Clod Heart Roast and it needs to be slowly simmered/braised for optimal tenderness, much like stew.

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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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  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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  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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  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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  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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  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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  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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  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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  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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  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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  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.

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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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  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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  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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  Blade Simmering Steak

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

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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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  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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  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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  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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  Prime Rib Grilling Steak

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

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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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  Other

  No description available.

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  Steaks

  No description available.

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  Roasts

  No description available.

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  Ground Beef

  No description available.

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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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  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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  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.