Food & Beverage – Meat & Seafood

Brisket

Brisket

Canada Meat Group

Brisket is a cut of meat from the breast or lower chest of beef or veal

Chuck Roll

Chuck Roll

Canada Meat Group

The chuck roll is one of the two major boneless subprimal of the beef chuck primal cut

chuck Short Rib

chuck Short Rib

Canada Meat Group

Short Ribs are five short ribs from part of the beef chuck section

Chuck Tenders

Chuck Tenders

Canada Meat Group

Chuck Tender | Lean. The name of this cut comes from its shape - long and narrow with a pointed...

Eye Round

Eye Round

Canada Meat Group

Eye of Round. This extremely lean cut is shaped similar to a Tenderloin

Flank Steak

Flank Steak

Canada Meat Group

Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer

Flap Steak

Flap Steak

Canada Meat Group

Flap steak, or flap meat is a low-end beef steak cut. It comes from a bottom sirloin butt cut of...

flat Iron

flat Iron

Canada Meat Group

Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a...

Gooseneck

Gooseneck

Canada Meat Group

The gooseneck round is the lean, well-muscled part of the round. The meat generally has a rough...

Inside Rounds

Inside Rounds

Canada Meat Group

inside round is a large primal cut the comes from the inside of the leg.

Outside Round

Outside Round

Canada Meat Group

Outside Round (Flat) Largest section of the full Bottom Round that is separated from the Heel and...

Pectoral Meat

Pectoral Meat

Canada Meat Group

Pectoral Meat. Also Known As: Special Trim. Section of the pectoral muscle that remains in the...

Peeled Tri Tips

Peeled Tri Tips

Canada Meat Group

Peeled tri tips have the fat cap already removed

Rib Lifter Meat

Rib Lifter Meat

Canada Meat Group

Blade/Lifter Meat. Thin muscles removed from the outside of the Rib; also called cap and wedge meat

Rib Roast

Rib Roast

Canada Meat Group

A rib roast without the bones

Rib Shorter Ribs

Rib Shorter Ribs

Canada Meat Group

Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a...

RTS bone in Rib

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

Short Cut Clods

Short Cut Clods

Canada Meat Group

The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the...

Shortloin

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

Tomahawk Rib

Canada Meat Group

Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for...