Beef Cuts

Most Beef Cuts comes from Canadian livestock breeders and the meat industry ensure to provide the consumer with one of the highest meat and meat products quality standards in the world.

In other words, Canadian meat and meat products are amongst the best and safest in the world. However, once the meat and meat products leave the store it is up to the consumer to ensure that the quality of meat and meat products are maintained.

The Canadian Government announced last Friday (February 2, 2007) that it would begin accepting U.S. cattle without any bluetongue-related import requirements.

The Canadian Food Inspection Agency (CFIA) also announced it was reducing testing requirements for anaplasmosis, based on enhancements to diagnostic tests. Neither of these diseases pose a risk to humans which determen to be safe.

Side Cuts: leg cutsshank, heal of round, beef round, sirloin tip. rump, sirloin tip end, sirloin/hip

Chuck Cuts: cross rib, chuck short rib, blade, shoulder tip, neck

Side Cuts: hind quartershank, leg-shank portion, leg-butt portion, tenderloin

Side Cuts: mild sectionloin, flank, rip, breast, shoulder, shank, neck

Hind Quarter Cuts:hip, heel of round, rump, full round, sirloin, flank, long loin, top sirloin, shank, sirloin tip, short loin, wing, tenderloin/filet,porterhouse t-bone, t-bone, bottom sirloin

Front Quarter Cuts:foreshank, ribeye, prime rib, plate, neck, full prisket, cross rib,chuck short rib, brisket point, bottom inside blade,top blade, top blade portion, shoulder clod, short brassing rib,

Cross Section Cuts:top round inside, top round outside, top round eye removed, top round eye, strip loin, strip loin bone in.