Canadian Filipino Wholesale Gateway

Beef Products

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  Hind Shank Center Cut

  The Bone-in Hind Shank is located in the lower hip region and is tougher in nature due to the constant use of the leg muscle. This cut is perfect for slow and low cooking applications such as stewing or braising.

   

   

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  Chuck Short Rib

  This cut is generated from rib bones of the primal chuck. It includes 4 ribs. Also called Beef Ribs and Short Ribs. This cut is know for its meatiness and rich flavour. Best prepared low and slow for moist, tender and flavourful results.  

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  Rib Eye Roll Lip On

  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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  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. 

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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. 

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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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  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.

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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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  Oxtail

  The oxtail is trimmed of excess fat and is removed of pelvic bones. The specifications could be either whole or disjointed. Butt end can be either included or excluded.

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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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  Short Cut Clod

  This cut is generated from the 114 long
  cut shoulder clod after the removal of top
  blade muscle (114D).

   

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  Honeycomb Tripe

  This is the second stomach of the ruminant animals. The interior surface is a membrane with many thick, moist cells separated by a net work of numerous ridges which form a honeycomb appearance. PSO, washed, scalded, bleached.

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  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. 

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  Hip and 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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  Hip

  No description available.

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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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  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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  Hind Shank Centre Cut Bone-In

  No description available.

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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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  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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  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.