Pectoral Meat
Pectoral Meat. Also Known As: Special Trim. Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket
Proudly made in Ontario by:
Canada Meat Group
Related Products
Rib Lifter Meat
Canada Meat Group
Blade/Lifter Meat. Thin muscles removed from the outside of the Rib; also called cap and wedge meat
Brisket
Canada Meat Group
Brisket is a cut of meat from the breast or lower chest of beef or veal
Shortloin
Canada Meat Group
Short loin is the American name for a cut of beef that comes from the back of the cattle
Eye Round
Canada Meat Group
Eye of Round. This extremely lean cut is shaped similar to a Tenderloin