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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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
Rib Lifter Meat
Canada Meat Group
Blade/Lifter Meat. Thin muscles removed from the outside of the Rib; also called cap and wedge meat
Pectoral Meat
Canada Meat Group
Pectoral Meat. Also Known As: Special Trim. Section of the pectoral muscle that remains in the...
Flank Steak
Canada Meat Group
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer