Canada Meat Group
Ontario, Canada
Food & Beverage – Meat & Seafood
Brisket
Canada Meat Group
Brisket is a cut of meat from the breast or lower chest of beef or veal
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
Canada Meat Group
Short Ribs are five short ribs from part of the beef chuck section
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
Canada Meat Group
Eye of Round. This extremely lean cut is shaped similar to a Tenderloin
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
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
Canada Meat Group
Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a...
Gooseneck
Canada Meat Group
The gooseneck round is the lean, well-muscled part of the round. The meat generally has a rough...
Inside Rounds
Canada Meat Group
inside round is a large primal cut the comes from the inside of the leg.
Outside Round
Canada Meat Group
Outside Round (Flat) Largest section of the full Bottom Round that is separated from the Heel and...
Pectoral Meat
Canada Meat Group
Pectoral Meat. Also Known As: Special Trim. Section of the pectoral muscle that remains in the...
Peeled Tri Tips
Canada Meat Group
Peeled tri tips have the fat cap already removed
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
Canada Meat Group
A rib roast without the bones
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
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
Canada Meat Group
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the...
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...