Canada Beef Foodservice Information Gateway

Beef Products

Inside Round Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Inside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
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.
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.
Beef Marinating Cubes
From the Hip area, these cubes are best marinated for 15 to 30 minutes before stir-frying or grilling.
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.
Eye of Round
This cut is a cylindrical-shaped, single muscle inside the hind leg.
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.
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.
Flank
This cut is generated from the primal flank. This cut has become popular in both restaurants and retail stores. It is an oval plate-shaped, single muscle is loaded with flavour. Important to always cut across the grain.
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
Prime Rib Grilling Steak
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
Prime Rib Premium Oven Roast "Frenched"
No description available.
Prime Rib Fast-Fry Steak
No description available.
Prime Rib Oven Roast
Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.
Hanging Tender
The Hanging Tender or Butcher's cut is the muscle that controls the diaphragm located in the lower plate primal. With only one per carcass, this cut is not commonly merchandised at the retail level.
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.
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 Off Grilling Medallion
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.
Bottom Sirloin Tri-Tip Grilling Steak
Tender and juicy, this versatile cut is great as steak or cut into stir-fry strips or kebobs.
Bottom Sirloin Ball Tip Marinating Steak
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 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.
Bottom Sirloin Flap Meat
This cut is the single muscle on the inner surface of the bottom sirloin butt.
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.
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.
Source Grinds - Chuck
Prepared from chuck 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.
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.
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.
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.
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.
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.
T-Bone Grilling Steak
With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts.
Strip Loin Premium Oven Roast
Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.
Strip Loin Grilling Steak
A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.
Strip Loin Grilling Medallion
No description available.
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.
Short Loin
This is the portion of the short loin from which the tenderloin is removed.
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.
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.
Loin, Steak Tail
This cut may include both the Obliquus abdominis internus and Obliquus abdominis externi muscles that are
adjacent to the flap meat
Beef Liver
Rich in iron and other nutrients, beef liver is a classic that has stood the test of time.
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.
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.
Thin Cut Short Ribs
No description available.
Marinating Short Ribs
No description available.
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.
Grilling Back Ribs
Cut from Prime Rib, these are impressive to serve and fun to eat. Grill, roast or braise.
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.
Honeycomb Tripe
Tripe comes cleaned and blanched. It can be pleasantly chewy or meltingly tender depending how it is cooked.
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.
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.
Delmonico Steak
No description available.
Boneless Bottom Blade Country Style Ribs
No description available.
Boneless Bottom Blade Denver Steak
No description available.
Top Blade Flat Iron Grilling Steak
Shaped like an old fashioned iron, this bistro favourite is extremely tender, well-marbled and flavourful. Best grilled.
Chuck Tender Medallion
No description available.
Cross Rib Simmering Steak
One of the best beef cuts for slow braising/simmering or cut into chunks for stew.
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.
Chuck Roll 1x1" PSO1
The boneless version of the bone-in chuck in the chuck roll. This cut is generated from the blade portion. The blade bone and top blade have been removed. One of the most popular retail cuts is the Boneless Bottom Blade Pot Roast.
Chuck Roll
No description available.
Chuck Flap Tail
This cut of beef is a hidden gem. One of the most tender muscles and flavourful. The whole chuck flap can be cut into a variety of cuts - steaks, short ribs or chuck short ribs. The beef chuck flap is excellent hot pot or beef for soup when thinly sliced.
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.
Short Cut Clod
This cut is obtained from the large muscle system of the thick end of the long cut clod (114).
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.
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.
Rib Oven-Prepared Bone In
This is the portion of the front quarter which is separated from the chuck and the brisket.
Rib Eye Oven Roast
The Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.
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.
Steaks
No description available.
Roasts
No description available.
Ground Beef
No description available.
Other
No description available.
Thick-Cut Boneless Simmering Short Ribs
Deep rich beef flavour is the hallmark of Short Ribs. Slowly simmer in liquid just like a stew.
Inside Skirt
This cut is a thick muscle and looks similar to, but wider and bigger, than the outside skirt. It is usually offered with the skin off and is practically free of fat.
Carriage Tendon
The tendon is yellow in colour and it is often known as Achilles tendon or gambrel cord. This product is a chewy and fibrous connective tissue removed from the hock area located next to the heel muscle of the hind leg.
Beef Cheek Meat
When tenderized by slow-simmer cooking (braising), the meat absorbs flavours and takes on a texture like pulled beef.
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.
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
Neck Bone
This bone was attached to the neck. The product usually consist of the 6th to 7th cervical vertebra (neck bone) and the 1st to the 5th thoracic vertebra. Purchaser may specify how much lean meat may stay on
the bone.
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.
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.
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.
Oxlips
The beef lips consist of the firm muscular portion of the mouth. The product will display a rather large cone shaped papillae on the inside surface
Bottom Sirloin Tri-Tip Defatted
No description available.
Bone-In Strip Loin
The Bone In Striploin is the portion of the Short Loin NAMP # 174 from which the tenderloin is removed. It contains the 13th rib and 1st-5th lumbar bones
Tenderloin Peeled Side Muscle Off
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. The tenderloin is peeled and the side muscle (side seam) is removed
Top Sirloin Cap
No description available.
Top Sirloin Cap Off
This cut is generated from the top sirloin butt after the removal of the cap.
Omasum Bible Tripe
This is the 3rd stomach of ruminant animals. The leaves are finely textured and somewhat translucent. It is spherical in shape and has a book-and-page like appearance
Scalded Tripe
This is also called the rumen or paunch tripe. It is the first and largest stomach in cattle and other ruminant animals. The interior surface is lined with a thick layer of moist cells which are contained within the muscular folds or pillars.
Outside Skirt
This cut is a thin, rectangular, slightly dark, and a coarse muscle. This cut is more tender than the inside skirt cut. It is situated across the ribs which extend from the end of brisket to the lumbar bone.
Outside Skirt Steak (Skinned)
No description available.
Plate, Rib Fingers Meat
This product is generated after removing the intercostales interni muscle from between the rib bones from a short plate
Short Plate Boneless 9 x 15
The plate is the section of the carcass positioned ventral to the rib primal. Another common name for this beef cut is Navel Plate. The size of the rectangular shape of the plate must be 9 x 15 inches (23 x 38 cm)
Rib Finger Meat
Finger Meat refers to the strips of meat between the rib bones. It can be grilled, pan-fried or braised.
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.