Chuck Tenders
Chuck Tender | Lean. The name of this cut comes from its shape - long and narrow with a pointed tip, similar to a Tenderloin - rather than its tenderness
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Canada Meat Group
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RTS bone in Rib
Canada Meat Group
The ribs will only be 3 - 6 inches long with a rectangle mass of meat on top of the bone
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Blade/Lifter Meat. Thin muscles removed from the outside of the Rib; also called cap and wedge meat
Peeled Tri Tips
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Peeled tri tips have the fat cap already removed
Eye Round
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Eye of Round. This extremely lean cut is shaped similar to a Tenderloin