
Short Cut Clods
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles
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Canada Meat Group
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Shortloin
Canada Meat Group
Short loin is the American name for a cut of beef that comes from the back of the cattle
Tomahawk Rib
Canada Meat Group
Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for...
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