Farm Boy

Beef Products

Strip Loin Grilling Steak
A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.
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.
Grilling Back Ribs
Cut from Prime Rib, these are impressive to serve and fun to eat. Grill, roast or braise.
Bottom Sirloin Tri -Tip Medallions
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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.
T-Bone Grilling Steak
With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts.
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.
Beef Short Ribs sliced (7 bones)
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Marinating Short Ribs
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Thin Cut Short Ribs
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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.
Flank Marinating Steak
Flank steak is lean with full beefy flavour. Popular in Asian and Latin cuisine or as London Broil.
Beef Stir Fry Strips
The ultimate in convenience: Stir-fry your beef strips with vegetables and sauce. Dinner is ready in minutes.
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.
Inside Round for Rouladen
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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.
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.
Lean Ground Beef Patties
Nothing is more iconic than the popular beef patties. Cook this perennial favourite by grilling, broiling or pan-frying.
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.
Beef Sausage
Not as common as pork sausage, and quite perishable, use or freeze beef sausage within a day of purchase.
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.
Beef Soup Bones
Roasting soup bones before simmering makes a rich flavoured darker broth where you control the salt content.
Boneless Bottom Blade Pot Roast
One of the best beef cuts for slow braising/simmering as pot roast or cut into chunks for stew.
Eye Of Round Marinating Steak
Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
Other
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Roasts
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Steaks
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Ground Beef
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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.
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 Meatballs
Enjoy in sauces, soups, stacked between a bun, as a classy appetizer or a fun finger food.
Lean Ground Beef Burgers
Hand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!
Extra Lean Ground Beef Sirloin
100% Ground Sirloin is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.
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.
Top Sirloin Cap Grilling Steak
This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.
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.
Inside Round Marinating Steak
This lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Prime Rib Grilling Steak
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
Blade Simmering Steak
One of the best beef cuts for slow braising/simmering or cut into chunks for stew.
Tomahawk-style Rib Grilling Steak
This 1-bone thick rib steak resembles a tomahawk with a long exposed bone, that is cleaned of meat (Frenched).
Outside Round Marinating Steak
Moderately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.
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.
Strip Loin Premium Oven Roast
Characterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness.
Eye of Round Oven Roast
Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.
Tenderloin Premium Oven Roast
Extremely tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it’s ideal for Beef Wellington.
Inside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
Sirloin Tip Oven Roast
Moderately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts.
Outside Round Oven Roast
Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
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.
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.
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.
Prime Rib Oven Roast
Wonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.
Rib Eye Oven Roast
The Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.
Top Sirloin Oven Roast
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
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.
Clod Petite Tender Medallion
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