Ground Beef
Extra Lean Ground BeefIdeal in recipes you don’t get to drain after cooking, like meat loaf or cabbage rolls.
Lean Ground BeefIdeal in recipes you don’t get to drain after cooking, like meat loaf or cabbage rolls.
Medium Ground BeefUse for the juiciest burgers and baked meatballs. Drain pan-fried medium ground beef to add to pasta sauces or casseroles.
Regular Ground BeefUse for juicy broiled burgers and meatballs. Pan-fry and drain before adding to sauces, soups or casseroles.
Lean Ground Beef BurgersHand-held and protein packed – who doesn’t love burgers? Beef burgers are the Canadian favourite on the grill!
Lean Ground Beef MeatballsEnjoy in sauces, soups, stacked between a bun, as a classy appetizer or a fun finger food.
Lean Ground Beef PattiesNothing is more iconic than the popular beef patties. Cook this perennial favourite by grilling, broiling or pan-frying.
Lean Ground Beef Chuck100% Ground Chuck ground is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.
Extra Lean Ground Beef Sirloin100% Ground Sirloin is made from one cut, not a mix, giving you a ‘steak-like’ ground beef experience.
Roasts
Boneless Bottom Blade Pot RoastOne of the best beef cuts for slow braising/simmering as pot roast or cut into chunks for stew.
Brisket Whole Flat and PointExtremely flavourful, Brisket needs to be slowly simmered/braised. Can also be smoked or made into corned beef. There are two cuts from the whole Brisket.
Brisket Point: The thicker section of the brisket that is ideal for barbecue smoking and for turning into pulled beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. It is also good marinated and slow roast/pot-roast/braise.
Brisket Flat End: Thinner section of the brisket that is ideal for corned beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. Also good marinated and slow roast/pot-roast/ braise.
Brisket Point: The thicker section of the brisket that is ideal for barbecue smoking and for turning into pulled beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. It is also good marinated and slow roast/pot-roast/braise.
Brisket Flat End: Thinner section of the brisket that is ideal for corned beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. Also good marinated and slow roast/pot-roast/ braise.
Bottom Sirloin Ball- Tip Quick RoastFlavourful and lean, Bottom Sirloin Ball Tip has a tenderness similar to Strip Loin with a texture similar to a Eye of Round roast.
Eye of Round Oven RoastVery lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.
Inside Round Oven RoastModerate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
Outside Round Oven RoastModerate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.
Prime Rib Oven RoastWonderfully flavourful, as a premium Oven Roast, Rib Roast is luxury priced and delivers a tender eating experience.
Rib Eye Oven RoastThe Rib Eye Premium Oven Roast is ever-tender and delivers a luxurious, very flavourful eating experience.
Shoulder Cross Rib Pot RoastLean and flavourful, Cross Rib Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.
Sirloin Tip Premium Oven RoastModerately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts.
Strip Loin Premium Oven RoastCharacterized as an excellent blend of firm texture and fine marbling, Strip Loin delivers exceptional flavour and tenderness
Tenderloin Premium Oven RoastExtremely tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it’s ideal for Beef Wellington.
Top Sirloin Cap Oven RoastTop Sirloin Cap Oven Roast is known as Picanha in Brazilian barbecue tradition. It is best seasoned and roasted by indirect heat on the grill or browned all over on the stove-top prior to oven roasting.
Top Sirloin Premium Oven RoastThis premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
Shoulder Clod Petite Tender RoastSmall-ish roast so good for family of 2 to 3. One of the most tender cuts but priced as more of an ‘everyday’ roast with good beefy flavour.
Steaks
Blade Simmering SteakOne of the best beef cuts for slow braising/simmering or cut into chunks for stew.
Bone-In Strip Loin Wing SteakWing Steak is basically a bone-in Strip Loin Steak. It is also known as Shell or Delmonico steak.
Boneless Bottom Blade Denver SteakFrom your favourite cuts of beef to new ones to try, beef has so much to enjoy! Explore all beef has to offer with recipes plus cook-along videos and nutrition info for every cut.
Bottom Sirloin Tri-Tip Grilling SteakWell-marbled with a coarse grain and robust, beefy flavour. A good choice for Asian or bistro-style recipes.
Bottom Sirloin Flap Grilling Steak (Bavette Style)Well-marbled with a coarse grain and robust, beefy flavour. A good choice for Asian or bistro-style recipes.
Cross Rib SteakOne of the best beef cuts for slow braising/simmering or cut into chunks for stew.
Clod Petite Tender MedallionFrom your favourite cuts of beef to new ones to try, beef has so much to enjoy! Explore all beef has to offer with recipes plus cook-along videos and nutrition info for every cut.
Eye of Round Marinating SteakEye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
Flank SteakFlank steak is lean with full beefy flavour and best marinated before cooking. Popular in Asian and Latin cuisine or as London Broil.
Frenched Rib SteakAlso called a Rib Grilling Steak (French Style) this signature long bone extra-thick cut (1-1/2 to 2 ") steak has an eye pleasing presentation.
Hanger SteakSimilar to skirt steak, Hanger Grilling Steak (Hanging Tender/Butchers Steak/Onglet) is a dark colour with intense beefy flavour. Best grilled and takes well to a marinade prior to grilling. There is only one Hanger Steak available in each harvest.
Inside Round Marinating MedallionThis lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Inside Round Marinating SteakThis lean marinating steak is conveniently thick-cut and portion-sized. No carving or cutting required.
Inside Skirt SteakShaped like a sash, Skirt Steak is long, thin and flat, with strong graining and bold beef flavour, similar to Flank Steak.
Outside Round Marinating SteakModerately tender with good beefy flavour. Pierce all over marinate 4 to 12 hours to maximize tenderness.
Outside Skirt SteakShaped like a sash, Skirt Steak is long, thin and flat, with strong graining and bold beef flavour, similar to Flank Steak.
Porterhouse SteakThis cut is characterized as having meat from the Strip Loin on one side of the bone and Tenderloin on the other. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.
Prime Rib Grilling SteakOne of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
Rib Eye Grilling Steak BonelessTypically highly marbled, this grilling steak delivers intense beef flavour and is among the most tender beef cuts.
Sirloin Tip Marinating SteakSirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
Strip Loin Grilling SteakA lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.
T-Bone SteakWith meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts. Deliciously cooked on the grill a perfect barbecue option.
Tenderloin Grilling SteakThe tenderloin filet or Filet Mignon is grilling steak that is a small medallion shaped steak, characterized as a soft textured steak, with less marbling than others. It delivers a unique flavour with an extremely lean and tender eating experience.
Tomahawk Style Grilling SteakThis 1-bone thick rib steak resembles a tomahawk with a long exposed bone, that is cleaned of meat (Frenched).
Top Blade Flat Iron Grilling SteakShaped like an old fashioned iron, this bistro favourite is extremely tender, well-marbled and flavourful. Best grilled.
Top Sirloin Cap Fast Fry SteakFast-fry Steaks are thin cut for fast and convenient cooking techniques. This may be labelled as Thin Cut and sometime without the word Cap.
Pan-fry as whole steak or turn into a grilled sandwiches, or cut into stir-fry strips add some veggies for a quick dinner solution.
Pan-fry as whole steak or turn into a grilled sandwiches, or cut into stir-fry strips add some veggies for a quick dinner solution.
Top Sirloin Cap Grilling SteakThis lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.
Top Sirloin Grilling SteakThis lean steak is good for pan-searing, broiling, or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.
