
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
Produits connexes...
Flap Steak
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Shortloin
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Short loin is the American name for a cut of beef that comes from the back of the cattle
Tomahawk Rib
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Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for...
Brisket
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Brisket is a cut of meat from the breast or lower chest of beef or veal