
Gooseneck
The gooseneck round is the lean, well-muscled part of the round. The meat generally has a rough texture and is relatively tough
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Canada Meat Group
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Pectoral Meat
Canada Meat Group
Pectoral Meat. Also Known As: Special Trim. Section of the pectoral muscle that remains in the...
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
Peeled Tri Tips
Canada Meat Group
Peeled tri tips have the fat cap already removed
Tomahawk Rib
Canada Meat Group
Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for...