Flanagan Foodservice

Beef Products

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  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.

• 
  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 - 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.

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  Source Grinds

  Source grinds are prepared from beef trimmings from a specific primal sections of the carcass such as Round, Sirloin and Chuck. 

  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.

• 
  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. 

• 
  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.

• 
  Loin, Steak Tail

  This cut may include both the Obliquus abdominis internus and Obliquus abdominis externi muscles that are
  adjacent to the flap meat

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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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  Tenderloin Fast-Fry Steak

  No description available.

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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 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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  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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  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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  Porterhouse Fast-Fry Steak

  No description available.

• 
  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

• 
  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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  Bone-In Strip Loin Steak

  No description available.

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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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  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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  Cross Rib Simmering Steak

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

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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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  Inside Round Marinating Steak

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

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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.

• 
  Steak Tail

  No description available.

• 
  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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  Delmonico Steak

  No description available.

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  Boneless Bottom Blade Sierra Steak

  No description available.

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  Bottom Sirloin Ball Tip Marinating Steak

  No description available.

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  Chuck Tender Medallion

  No description available.

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  Clod Petite Tender Medallion

  No description available.

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  Top Sirloin Cap Off Grilling Medallion

  No description available.

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  Strip Loin Grilling Medallion

  No description available.

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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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  Boneless Bottom Blade Country Style Ribs

  No description available.

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  Boneless Bottom Blade Denver Steak

  No description available.

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  Rib Steak Lip-On

  No description available.

• 
  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. 

• 
  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.

• 
  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.  

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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.

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  Inside Round Cap Off Denuded

  The Inside Round Denuded requires the removal of the gracilis muscle and the loose (soft) side (pectineus and sartorius muscles). This item is often referred to as COSMO (cap-off, side muscle off).

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  Outside Round Flat Denuded

  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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  Outside Round Heel

  This is the muscle (Gastrocnemius) that surrounds the knee joint at the lower part of the femur. The Superficial digital flexor is attached

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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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  Outside Round Flat Strap Off

  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.

• 
  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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  Top Sirloin Cap Off

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

• 
  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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  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 Flap Meat

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

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  Top Sirloin Cap

  No description available.

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  Bottom Sirloin Tri-Tip Defatted

  No description available.

• 
  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.

• 
  Short Loin

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

• 
  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.

• 
  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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  Tenderloin Butt Defatted

  The Tenderloin Butt Defatted is is the portion of the tenderloin remaining on the lateral surface of the ilium after the separation of the short loin. The surface and wing fat is almost completely trimmed out.

• 
  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

• 
  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. 

   

• 
  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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  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.

• 
  Rib Frenched Bone-In

  Prime Rib Frenched and Tomahawk Steak are familiar cuts from the rib, with good beef flavour, typically more interior fat and moderate grain texture. When served on the bone, 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.

• 
  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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  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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  Plate, Rib Fingers Meat

  This product is generated after removing the intercostales interni muscle from between the rib bones from a short plate

• 
  Rib Finger Meat

  Finger Meat refers to the strips of meat between the rib bones. It can be grilled, pan-fried or braised.

• 
  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 lifter meat, false meat, or cap and wedge meat

• 
  Short Rib Boneless

  This cut is generated from the short ribs (123A/B) after removal of ribs and intercostals.  It is the thickest portion of the Serratus ventralis muscle covering that section of 6th, 7th and 8th 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 Riblets

  The riblets are generated from the short ribs after cutting the bones shorter with a rectangular shape while leaving thick meat around the bones  

   

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  Bone-In Blade

  The chuck square cut, also known as Bone In Blade, is the portion of the chuck which is separated from the neck, short rib and shoulder by two straight cuts at right angles to each other and consists of the large muscle system that lies under and on top of the blade bone

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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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  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

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  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. 

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  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.

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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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  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. 

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  Clod Heart

  This product is also known as "shoulder center" and it is obtained from the heart of the large cut clod muscle system of the thick end of the shoulder  

• 
  Shoulder Clod

  The Clod is surprisingly versatile and tender, offering great flavour and is considered to be one of the more versatile sub-primals of the Chuck.

  From the Chuck Primal, the Shoulder Clod (long) primarily consists of three muscles: The Clod Tender, The Top Blade, and the Clod Heart.  

• 
  Short Cut Clod

  This cut is obtained from the large muscle system of the thick end of the long cut clod (114). 

   

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  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. 

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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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  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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  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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  Superficial Digital Flexor Meat

  This cut is popular in Asian and Latin-influenced cuisines slow-simmered in stews or soups. 

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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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  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. 

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  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.

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  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. 

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  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. 

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  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)

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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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  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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  Prime Rib Oven Roast

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