Canadian Professional Meat Cutters Association

Beef Products

• 
  Top Sirloin Cap Off

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

• 
  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).

• 
  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.

• 
  Rib Cap

  No description available.

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  Top Sirloin Cap

  No description available.

• 
  Top Sirloin Cap Off Grilling Medallion

  No description available.

• 
  Rib Cap Off Premium Oven Roast

  No description available.

• 
  Boneless Top Sirloin Cap Off 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. This item is available in regular and value pack sizes. 

• 
  Top Sirloin Cap Stir-Fry Strips

  No description available.

• 
  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.

• 
  Top Sirloin Cap Off 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. This cut is also available as a value pack. 

• 
  Sirloin Tip Steak (Cap Removed)

  Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate. 

• 
  Halal Sirloin Tip Steak (Cap Removed)

  Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate. This cut of beef is Halal certified.

• 
  Top Sirloin Cap Grilling Steak

  This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.

• 
  Inside Round Roast Cap Off Side Removed

  No description available.

• 
  Top Sirloin Cap Grilling Cubes

  No description available.

• 
  Top Sirloin Cap Fast-Fry Steak

  Fast-fry Steaks are thin cut for fast and convenient cooking techniques. This may be labelled as Thin Cut and sometime without the word Cap.

  Pan-fry as whole steak or turn into a grilled sandwiches, or cut into stir-fry strips add some veggies for a quick dinner solution. 

• 
  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. 

• 
  Hip

  No description available.

• 
  Beef Trimmings 50% Lean

  Trimmings are portions of meat with a percentage of 50% lean and 50% fat. 

• 
  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.  

• 
  Hip Portion Cuts

  The portion controls in the hip and round are prepared from different subprimals and presented as marinating strips for stir-fry, cubes for stewing, fast fry minute steak and strips for satays. 

• 
  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.

• 
  Brisket Fingers

  No description available.

• 
  Bottom Sirloin Tri-Tip Defatted

  No description available.

• 
  Beef Trimmings 85% Lean

  Trimmings are portions of meat with a percentage of 85% lean and 15% fat. 

• 
  Eye of Round

  This cut is a cylindrical-shaped, single muscle inside the hind leg. 

• 
  Superficial Digital Flexor Meat

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

• 
  Rib Oven-Prepared Bone In

  This is the portion of the front quarter which is separated from the chuck and the brisket. 

• 
  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)

• 
  Carriage Tendon

  The Achilles' tendon is yellow in colour and it is often known as Carriage 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.  

• 
  Tongue

  A muscle that extends from the chin to the trachea. The tongue has all bones, glands, root, and blade meat removed  and be almost entirely free of fat.

• 
  Liver

  A smooth, rounded, rectangular-shaped organ covered with a thin membrane or skin. Large blood vessels, lymph nodes and ducts are trimmed even with surface. Liver can be ordered as skinned and de-veined. 

• 
  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.

• 
  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. 

• 
  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.

• 
  Marrow Bones

  Marrow bones can be harvested from the shank, femur or humerus bones of beef carcasses in any combination. Marrow is exposed on at least one end of each sawed section or length. Marrow is soft, fatty vascular tissue found inside the hollow portion of the indicated bones.

• 
  Rib Finger Meat

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

• 
  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.

• 
  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.

• 
  Bone-In Rib Roast Ready

  No description available.

• 
  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. 

• 
  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

• 
  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  

   

• 
  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.

   

   

• 
  Black Tongue Swiss Cut

  A muscle that extends from the chin to the trachea. The tongue has all bones, glands, root, and blade meat removed  and be almost entirely free of fat.

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  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

• 
  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.

• 
  Flexor Tendon

  The flexor tendon offers a thick texture and it is a very useful product to prepare broths. Flexor tendons are covered with a gelatinous like sheath and are white in colour. These tendons are removed from the front legs of the animal

• 
  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

• 
  Bottom Sirloin Flap Meat

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

• 
  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

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  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.

• 
  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

• 
  Beef Kidney

  These are found next to the loin in the interior of the carcasses at the 1st and 4th lumbar vertebrae.  

• 
  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. 

• 
  Chuck Roll

  No description available.

• 
  Cheek Meat

  This is the meat that is removed from the jaw area of the head and is trimmed of visible glandular material.

• 
  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. 

• 
  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.  

• 
  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.

• 
  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.

• 
  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.

• 
  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.

• 
  Tenderloin Peeled

  No description available.

• 
  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

• 
  Short Cut Clod

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

   

• 
  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.  

• 
  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. 

• 
  Ground Beef

  Ground beef is Canada’s most popular minced meat and the ideal food choice for making wholesome home-cooked meals. This product is prepared with beef trimmings from different sources of the beef carcass and available for consumers according to four different lean points: Extra lean (maximum fat content: 10%),  Lean (maximum fat content: 17%), Medium (maximum fat content: 23%) and Regular (maximum fat content: 30%).

  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.

• 
  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.

• 
  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. 

• 
  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. 

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

• 
  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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  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.

   

• 
  Sweet Bread

  This is the thymus gland. It is a pinkish gland found in the neck lying along the trachea.

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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. 

• 
  Loin, Steak Tail

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

• 
  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

• 
  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.

• 
  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. 

• 
  Fore Shank

  The Fore Shank is located in the front quarter of the carcass below the chuck primal. Similar to the Hind shank, The Fore Shank consists of heavy connective tissues that serve well when cooking low and slow. 

• 
  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. 

• 
  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  

• 
  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.

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  Beef Heart

  This is the large muscular organ found in the thorax region. It is incised so that the interior hollow areas may be cleaned.

• 
  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.

• 
  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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  Beef Trimmings 65% Lean

  Trimmings are portions of meat with a percentage of 65% lean and 35% fat.

• 
  Head Meat

  This is the meat that remains on the skull after the removal of skin, cheeks, tongue and lip. This item includes any meat removed from the skull or lower jaw with the exception of the cheek meat

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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. 

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  Beef Trimmings 90% Lean

  Trimmings are portions of meat with a percentage of 90% lean and 10% fat. 

• 
  Short Loin

  The short loin is a premium bone-in beef cut that contains the tenderloin and strip loin. 

• 
  Plate, Rib Fingers Meat

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

• 
  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.  

• 
  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. 

   

• 
  Eye of Round Fast-fry Steaks

  Eye of Round Fast-fry Steaks are thin cut for fast and convenient cooking techniques. Pan-fry as whole steak or turn into a grilled sandwiches, or cut into stir-fry strips add some veggies for a quick dinner solution.

• 
  Eye of Round Quick Roast

  No description available.