Select any of the outlined sections below to view more details about our products
Chuck
FSR#:13001
NAMP#: 114e
Quantity: 6 pc/case
The 114E Chuck Short Cut Clod, also known as the Clod Heart, is a dense, boneless muscle located deep within the chuck primal, trimmed from the larger shoulder clod.
Composed primarily of the triceps brachii, it is leaner than other chuck cuts but still offers strong beef flavour and a firm, structured texture. While not naturally tender, it performs well when marinated and cooked low and slow, or sliced thin against the grain after medium-rare grilling. Skilled trimming is essential to remove surface fat and connective tissue, leaving a uniform shape suitable for steaks, roasting, or value-added slicing.
It is commonly used in slow-cooked dishes, shaved beef sandwiches, or grilled and served with bold sauces. Menu ideas include grilled clod heart with smoked chili rub, braised clod roast with onions and herbs, or sliced roast beef served cold with horseradish aioli.
Its size, flavour, and versatility make it a smart option for high-yield, cost-effective beef applications.
FSR#:13008
NAMP#: 114D
Quantity: 8 pc/case
The 114D Chuck Top Blade, commonly known as the Flat Iron, is cut from the top blade muscle (infraspinatus) of the chuck primal, located just above the shoulder blade. It is one of the most tender muscles on the animal but requires precise preparation due to the heavy connective tissue, or seam, that runs through its centre. Skilled butchery is essential to remove this sinew cleanly and split the muscle into uniform, flat steaks without damage to the grain. When properly prepared, the Flat Iron delivers tenderness comparable to tenderloin with a deeper, beefier flavour. It performs best when grilled, seared, or broiled to medium-rare and sliced across the grain. Popular applications include steak frites, marinated grilled flat iron with chimichurri, or sliced flat iron served over composed salads or grain bowls. Its tenderness and versatility make it a strong performer on premium menus when fabricated correctly.
FSR#:13009
NAMP#: 114F
Quantity: 24 pc/case
The 114F Chuck Clod Tender, also known as the shoulder tender, teres major, or mock tender, is a small, cylindrical muscle found within the chuck clod near the shoulder blade. Though less known than the tenderloin, it offers impressive tenderness and fine texture when properly trimmed. It contains little connective tissue, but skilled preparation is essential to remove the silver skin and expose the clean muscle beneath. Often compared to tenderloin for its shape and eating quality, it performs well when grilled, seared, or roasted whole and then sliced. Its size and consistency make it ideal for individual steaks, medallions, or small plated features. Popular preparations include garlic-rubbed shoulder tender with roasted shallots, sliced teres major over root vegetables, or pan-seared clod tender finished with herb butter and sea salt. With the right handling, it delivers a refined eating experience at excellent value.
FSR#:13010
NAMP#: 115D
Quantity: 24 pc/case
The 115D Pectoral Meat is an extension of the brisket, trimmed from the deep pectoral muscle that lies beneath the chuck and along the outside edge of the rib and brisket primals. Coarse grained, rich in connective tissue, and deeply flavourful, this cut is well suited to slow, moist cooking methods that allow the collagen to break down and the meat to become tender. It requires careful trimming to remove excess fat and sinew, but once prepared, it delivers bold beef flavour with a texture similar to the point end of a brisket. Often used in value-added applications, it performs well in braises, smoked barbecue dishes, or as a component in rich beef stews and soups. Ideal menu uses include smoked pectoral burnt ends, slow-braised tacos with pickled vegetables, or shredded and served over polenta or rice with spiced jus. Its versatility and depth of flavour make it a smart choice for kitchens looking to maximize yield from secondary cuts.
FSR#:13011
NAMP#: 116A
Quantity: 2 pc/case
The 116A Chuck Eye Roll 0x0 is cut from the chuck primal, specifically from the longissimus dorsi and surrounding muscles that continue forward from the ribeye into the shoulder. Known for its similarity in flavour and structure to the ribeye, this cut includes the eye of chuck, the complexus, and parts of the spinalis, but requires skilled trimming to remove heavy connective tissue and fat seams. The “0x0” designation refers to its squared-off shape and fully trimmed specification, with no deckle, no lip, and no tail remaining. When fabricated properly, it yields tender, well-marbled steaks or roasts that can stand up to high-heat searing, grilling, or sous vide preparation. Though slightly more fibrous than true ribeye, it offers excellent flavour and value, especially when portioned into chuck eye steaks or used for dry-aged chuck roasts. Ideal uses include grilled chuck eye with peppercorn butter, roasted chuck roll sliced thin for beef sandwiches, or slow-roasted and basted for a rustic centrepiece dish.
FSR#:13012
NAMP#: 116G
Quantity: 16 pc/case
The 116G Chuck Flap, also known as the chuck flat, is a thin, fibrous cut located beneath the chuck eye roll in the shoulder section of the chuck primal. It consists of well-marbled, coarse-grained muscle with rich beef flavour and moderate chew, making it ideal for bold preparations that benefit from slicing across the grain. Though less tender than ribeye or striploin, it rewards proper handling and is often used in marinated or grilled applications. Skilled butchery is needed to remove excess fat and silverskin before portioning. This cut is commonly featured in Korean-style barbecue, Latin American asado, or thin-sliced stir-fries and tacos. Popular preparations include soy-marinated chuck flap grilled and sliced over rice, slow-cooked beef with chimichurri, or chuck flat fajitas with charred peppers and onions. Its flavour, versatility, and affordability make it a favourite in kitchens focused on whole carcass utilization.
FSR#:13002
NAMP#: 116B
Quantity: 8 pc/case
The 116B Chuck Tender, also called the mock tender or chuck filet, is a lean, conical muscle located in the shoulder area of the chuck primal. Despite its name, it is not naturally tender and requires specific handling to perform well. The muscle resembles a tenderloin in shape but contains dense connective tissue and a coarse grain that make it best suited for slow, moist cooking methods. When seamed out and trimmed properly, it can be braised whole, sliced into medallions for stews, or slow-roasted and thinly shaved for sandwiches. It responds well to marinating, low-temperature cooking, and slicing against the grain to reduce chewiness. Common menu applications include red wine–braised chuck tender with root vegetables, slow-cooked beef tips with gravy, or sliced and served on rustic bread with caramelized onions and horseradish cream. With careful preparation, this economical cut delivers deep beef flavour and satisfying texture.
FSR#:13019
NAMP#: 123A
Quantity: 6 pc/case
The 123A Chuck Short Ribs are cut from the chuck primal, specifically from the first five ribs, but we use the first four because they are consistently meaty! These ribs are known for their deep beef flavour and meaty texture, with a balance of fat and collagen that renders beautifully during long, slow cooking. They can be cut in several styles depending on the application, whether it be flanken-style across the bone for grilling, or English-style between the bones for braising. While not as tender as rib short ribs from the plate, they offer superior flavour and hold up well in robust preparations. Chuck short ribs are ideal for low-and-slow methods, such as smoking, braising, or sous vide, where the meat becomes fork-tender and develops intense richness. Common menu options include red wine–braised short ribs with root vegetables, Korean-style galbi with a sweet soy marinade, or smoked chuck ribs served with house-made barbecue sauce.
Brisket
FSR#:13014
NAMP#: 120
Quantity: 3 pc/case
The 120 Beef Brisket (deckle-off, boneless) is taken from the lower chest of the animal and includes the flat (pectoralis profundus) and point (pectoralis superficialis) muscles with the hard deckle fat removed. With rich marbling in the point and a leaner, uniform grain in the flat, it delivers deep beef flavour and becomes tender and sliceable when cooked low and slow.
Brisket is naturally tough due to abundant connective tissue, so it rewards time and technique. It excels with long, moist cooking methods such as smoking, braising, or sous-vide, followed by a finishing sear. A steady low temperature allows collagen to render and the meat to remain juicy while developing a pronounced bark and smoke ring when barbecued.
Skilled trimming to remove excess surface fat and silver skin ensures even cooking and a consistent shape. After cooking, a proper rest is essential for clean slices. We like to split the top and bottom muscles since the grain runs in different directions for both. Always cut across the grain, especially through the flat, for the most tender bite, reserving the fattier point for chopped applications or burnt ends.
Common menu uses include Texas-style smoked brisket, Montreal smoked meat, pastrami or corned beef after curing, braised brisket with onions and herbs, and slow-cooked shredded brisket for sandwiches, tacos, and chili. The point yields juicy chopped brisket or burnt ends, while the flat provides neat slices ideal for plated service.
Its generous size, bold flavour, and versatility make the 120 Brisket a smart option for high-yield, cost-effective beef applications across barbecue, deli, and comfort-food menus.
Rib
FSR#:13006
NAMP#: 109B
Quantity: 24 pc/case
The 109B Boneless Rib Blade Meat, also known as lifter meat, is trimmed from the outer surface of the rib primal, lying above the ribeye roll and beneath the back ribs. This cut includes thin layers of muscle and connective tissue, offering deep beef flavour and a rich fat-to-lean ratio. While too coarse and fibrous for traditional steak cuts, it is prized for its use in high-quality ground beef blends, particularly for premium burgers where its bold flavour and juiciness elevate the eating experience. It is often trimmed, diced, or coarsely ground for applications such as prime rib grinds, gourmet meatballs, or flavourful chili bases. Its marbling and depth make it ideal for recipes where richness and character are essential.
FSR#: 13061
NAMP#: 190E
Quantity: 20 pc/case
The 109E Bone-In Ribeye Roll, also known as the Export Rib, is cut from ribs 6 through 12 and includes the ribeye eye (longissimus dorsi), ribeye cap (spinalis), and attached rib bones, with the chine bone and feather bones removed for easier slicing. This cut delivers exceptional marbling, bold flavour, and dramatic plate presence, making it a favourite for both roasting whole or portioning into thick, bone-in ribeye steaks. The bone adds flavour during cooking and enhances visual appeal, especially when dry-aged for added depth and tenderness. It is often featured as a centerpiece roast for special menus or sliced into tomahawk or cowboy steaks for high-end service. Ideal preparations include slow-roasted prime rib with herb crust and jus, thick-cut bone-in steaks seared and basted with garlic butter, or dry-aged and served with confit shallots and horseradish cream.
FSR#:13007
NAMP#: 112A
Quantity: 3 pc/case
The 112A Boneless 2x2 Lip-On Ribeye is cut from ribs 6 through 12 of the beef rib primal and includes the ribeye eye, cap (spinalis), and a trimmed portion of the lip muscle and fat, not exceeding 2 inches beyond the eye. This well-marbled, richly flavoured cut offers both tenderness and visual appeal, making it ideal for high-end applications. It is typically aged, then portioned into thick steaks or separated to feature the prized ribeye cap on its own. Best prepared with a reverse sear or high-heat cast iron finish, this cut responds well to herb basting and careful resting to highlight its natural richness. Its versatility suits classic presentations such as ribeye with pommes anna and red wine jus, or more creative dishes like rolled spinalis roast with charred onion or ribeye nigiri with citrus glaze.
Plate
FSR#:13015
NAMP#: 121
Quantity: 4 pc/case
The 121 Short Plate sits just below the rib primal, stretching from the brisket to the flank. It is a rectangular section, roughly 38 by 23 centimetres, packed with marbled muscle, connective tissue, and intercostal meat that carries deep, beefy flavour. This is where the skirt steaks live, both inside and outside, along with trim that holds up beautifully in grinding or braising. It is not a tender cut by nature, but it responds to time, heat, and technique.
What makes the short plate so valuable in a kitchen is its versatility. It breaks down into cuts that can be grilled hard, cooked low and slow, or minced for rich, high-fat ground beef. Every part of it carries flavour. The intercostals and trim do well in slow braises or rich sauces, and the whole plate can be cured and smoked for pastrami-style presentations. For kitchens focused on whole carcass use, this section is pure utility and reward.
FSR#:13016
NAMP#: 121C
Quantity: 18 pc/case
The 121C Outside Skirt is cut from the plate primal, just beneath the ribeye and along the diaphragm. It is long, wide, and open-grained, with generous marbling and a loose structure that takes beautifully to marinade and flame. Of the two skirt steaks, this is the one chefs reach for. It is more consistent in shape, naturally more tender, and easier to portion cleanly. Once trimmed of silver skin, it cooks quickly, holds heat well, and slices clean when cut across the grain.
This cut responds best to high heat. It does well over open flame, cast iron, or skewers, and delivers bold, smoky flavour with a buttery finish. It is ideal in dishes like wood-fired Korean beef, skirt steak tacos with charred scallion salsa, or sliced over warm flatbread with lemon, salt, and olive oil. Outside skirt is a hard-working cut, but when handled with care, it eats like something far more refined.
FSR#:13003
NAMP#: 121D
Quantity: 16 pc/case
The 121D Inside Skirt comes from the plate primal, taken from the inner abdominal wall just beneath the ribs. It is a narrow, elongated cut with tight grain, heavy marbling, and bold, unmistakable beef flavour. Compared to the outside skirt, it is thicker, more compact, and requires more precise trimming to remove the membrane and silver skin that can toughen the bite if left behind. This is a working muscle, so preparation matters. It does best when marinated to relax the fibres and cooked hot and fast to medium-rare, then rested and sliced thin against the grain.
While not as naturally tender as the outside skirt, it holds seasoning beautifully and delivers a punch of flavour that stands up to open flame, smoke, or acid. It is a go-to for carne asada, sliced Korean barbecue, or thin-grilled steak layered into a sandwich with sharp cheese and pickled onion. The trick with inside skirt is to respect its grain and never let it dry out; get that right, and it rewards with chew, character, and deep satisfaction.
FSR#:13033
NAMP#: 140
Quantity: 12 pc/case
The 140 Hanging Tender, often called the hanger steak, is a unique cut taken from the plate primal, specifically from the crura of the diaphragm. It sits deep in the carcass, anchored between the twelfth rib and the lumbar region of the spine. There is only one per animal, which makes it both rare and valuable. It hangs from the diaphragm muscle structure, hence the name, and is easily identified by the thick central seam of gristle that must be removed before service. Once that central sinew is taken out, the muscle splits into two long, flat strips with an open grain and deep colour.
This cut is known for its rich, almost mineral beef flavour and its loose texture, which accepts marinades well and grills quickly. It performs best over high heat, rested well, and sliced across the grain. The hanging tender holds a special place in traditional French cooking, often served as onglet with shallot sauce, but it also fits beautifully into Latin and Asian dishes that benefit from its robust flavour. Popular preparations include hanger steak with red wine jus and frites, marinated and grilled for tacos with lime and charred onion, or served warm over roasted mushrooms with a mustard herb dressing. It rewards those who prepare it with care and an understanding of its natural grain.
Loin
NAMP#: 180
Quantity: 4 pc/case
The 180 Boneless Striploin 0x1 is cut from the short loin primal and features the longissimus dorsi muscle, trimmed with precision for high-performance kitchens. The backstrap is removed, and the fat cap is left at one-quarter inch, providing just enough coverage for flavour and moisture without waste. This cut offers structure, consistent marbling, and a firm bite that holds up well under high heat. It is ideal for portioning into strip steaks or roasting whole for sliced service. With a clean grain and rich beef flavour, it delivers a balanced eating experience that sits comfortably between the richness of a ribeye and the delicacy of a tenderloin. In the kitchen, it is often grilled, seared, or roasted and served with jus, charred vegetables, or sharp condiments that cut through its natural richness. Menu ideas include pan-seared striploin with brown butter and thyme, sliced roast strip with horseradish cream, or steak frites with aged balsamic and watercress. It is a dependable centrepiece that brings both familiarity and refinement.
Sirloin
FSR#: 13042
NAMP#: 184
Quantity: 1 per bag, 6 pieces in a case
The 184 Top Sirloin, Cap Off, is a boneless cut taken from the sirloin primal after the top sirloin cap has been removed, leaving the gluteus medius as the primary muscle. This section is best known as the source of the baseball steak, a thick-cut, centre-portion steak prized for its round shape, clean grain, and bold beef flavour. While the muscle itself is lean and consistent, there is a dense gristle seam that runs through part of the cut, and it takes a practiced hand to work around it when portioning steaks. Once appropriately trimmed, the remaining portions can be cut into thick, uniform steaks or roasted whole for sliced service. It holds up well to grilling, pan-searing, or sous vide, followed by a hard finish, and it carries seasoning confidently without requiring heavy marinades. Menu ideas include seared baseball steak with garlic herb butter, carved sirloin roast with horseradish jus, or sliced top sirloin on flatbread with charred vegetables and mustard cream. With smart butchery and solid technique, this cut delivers excellent yield and reliable flavour across a range of plates.
FSR#:13056
NAMP#: 184d
Quantity: 6 pieces per case
The 184 Top Sirloin, Cap Off, is a boneless cut taken from the sirloin primal after the top sirloin cap has been removed, leaving the gluteus medius as the primary muscle. This section is best known as the source of the baseball steak, a thick-cut, centre-portion steak prized for its round shape, clean grain, and bold beef flavour. While the muscle itself is lean and consistent, there is a dense gristle seam that runs through part of the cut, and it takes a practiced hand to work around it when portioning steaks. Once appropriately trimmed, the remaining portions can be cut into thick, uniform steaks or roasted whole for sliced service. It holds up well to grilling, pan-searing, or sous vide, followed by a hard finish, and it carries seasoning confidently without requiring heavy marinades. Menu ideas include seared baseball steak with garlic herb butter, carved sirloin roast with horseradish jus, or sliced top sirloin on flatbread with charred vegetables and mustard cream. With smart butchery and solid technique, this cut delivers excellent yield and reliable flavour across a range of plates.
Tenderloin
FSR#:13031
NAMP#: 189A
Quantity: 6 pc/case
The 189A Tenderloin is one of the most prized cuts on the carcass, taken from the short loin and sirloin primals, running along the underside of the spine. It includes the psoas major muscle, which does very little work during the animal’s life, resulting in an exceptionally tender texture with minimal connective tissue. This cut is long, cylindrical, and tapers at one end, with the chain muscle and silverskin typically removed during trimming. Its lean profile and buttery texture make it a favourite for high-end menus and precise plating. The tenderloin is most commonly portioned into filet mignon steaks, centre-cut medallions, or roasted whole for chateaubriand-style service. In the kitchen, it is often seared and finished in the oven, or cooked sous vide for precision, then sliced and paired with rich sauces, purées, or compound butters. Menu applications include pepper-crusted filet with red wine reduction, herb-roasted tenderloin with mushroom duxelles, or sliced tournedos with truffle jus and soft polenta. Its clean flavour and tenderness allow it to carry both simple and elevated preparations with equal confidence.
NAMP#: 189B
FSR#: 13045
Quantity: 6 pieces per case
The 189B Tenderloin Butt, sometimes called the Tenderloin Head, is the thick, rounded end of the tenderloin, cut from where the psoas major connects into the sirloin near the hip. It is separated from the full tenderloin (NAMP 189) by first removing the entire muscle from the underside of the short loin and sirloin, then trimming off the chain, silverskin, and excess tissue. The butt portion is identified by its wider shape and deeper muscle seams, sometimes containing a small section of the iliacus. While it is often set aside in favour of centre-cut filets, the tenderloin butt delivers the same delicate texture and clean flavour at a better cost and with more options for portioning. It can be sliced into medallions, roasted whole, or cut into tips for sauté or tartare. Menu ideas include herb-crusted tenderloin butt with garlic jus, pan-seared tournedos served over wild mushrooms, or diced tenderloin tartare with shallot and caper. When handled with care, this portion brings both tenderness and value to the plate.
Top Sirloin
NAMP#: 184D
FSR#: 13056
The NAMP 184D Top Sirloin Cap is a boneless, crescent-shaped muscle taken from the sirloin primal, specifically the biceps femoris that overlays the gluteus medius and is removed when producing the 184 Top Sirloin, Cap Off. Known in Brazilian cuisine as picanha, this cut is deeply marbled, with a signature fat cap that renders slowly during cooking, keeping the meat tender and infusing it with rich, beefy character. The grain runs in a distinctive arc, which makes proper slicing, against the grain, essential to tenderness. When left whole, the cap can be trimmed lightly and roasted fat-side-up, skewered for churrasco, or cut into thick steaks that sear beautifully. Because of its generous marbling and firm texture, it responds well to open flame, cast iron, or rotisserie cooking, and pairs naturally with bold seasonings or classic salt-forward rubs. Menu ideas include skewered picanha with chimichurri, sliced sirloin cap roast with smoked sea salt and garlic, or char-grilled steaks served with yucca and farofa. With the right prep and presentation, this cut brings high impact to both casual and elevated menus.
FSR#:184B
The 184B Top Sirloin Centre Cut (boneless) is taken from the heart of the top sirloin butt and delivers a balanced combination of beefy flavour, moderate marbling, and a fine, uniform grain that eats tender when cooked properly.
With its lean profile and consistent thickness, it excels as steaks for grilling, pan-searing, or reverse-searing, and can also be roasted whole for an even, rosy interior. It’s a versatile cut that tolerates high heat while remaining juicy when not overcooked.
For best results, trim any exterior silverskin, season simply with salt and pepper or a coarse steak rub, and cook to medium-rare or medium. Rest before slicing to preserve juices and cut firmly across the grain to maximize tenderness.
Menu applications include classic top sirloin steaks with herb butter, reverse-seared centre-cut roast with chimichurri, steak frites, kabobs, and thin-sliced steak for sandwiches, tacos, or stir-fry. Its uniform shape makes portioning straightforward and yields consistent plating.
Offering strong value, reliable tenderness, and bold beef character, the 184B Top Sirloin Centre Cut is a smart choice for premium steak features, house roasts, and high-yield applications across casual and upscale menus.
Short Loin
FSR#:13055
NAMP#: 174
Quantity: 1 pc/case
The short loin, NAMP 174, is one of the most valuable primals on the carcass, located just behind the rib and in front of the sirloin. It contains both the strip loin and the tenderloin, divided by a T-shaped bone, and produces two of the most iconic steaks on any menu. When cut thick with a generous portion of tenderloin, it becomes the porterhouse. With a smaller section of tenderloin, it is known as the T-bone. The strip side offers structure and strong beef flavour, while the tenderloin side is prized for its delicate texture. The bone helps retain moisture and adds depth during cooking, while also delivering a classic steakhouse presentation. This primal is often dry-aged for added complexity, then portioned into large steaks that excel on the grill or in a hot pan, achieving a hard sear and proper rest. Menu applications include a porterhouse for two, carved tableside, T-bone steak with charred shallots and jus, or a bone-in strip and tenderloin sliced together over herb butter and roasted garlic. The short loin is a standout cut that brings both familiarity and finesse to the plate.
Bottom Sirloin
FSR#:13027
NAMP#: 185A
Quantity: 9 pc/case
The 185A Bottom Sirloin Flap Meat, often called bavette in French kitchens, is a long, flat, and highly marbled cut taken from the obliquus abdominis internus muscle of the bottom sirloin. Known for its loose grain and deep, beef-forward flavour, bavette is prized for its ability to take on marinades and perform beautifully over high heat. While it is sometimes mistaken for skirt steak or flank, it is thicker and more fibrous, with a texture that demands slicing across the grain after resting. It responds well to grilling, pan searing, or slicing for stir-fry and tacos, where its natural chew and bold flavour can shine. Bavette is a favourite for dishes like grilled steak with chimichurri, soy-marinated beef with scallions and rice, or charred and sliced with sea salt and lemon. When handled properly, it delivers both character and comfort, making it a go-to cut for chefs who know how to bring out the best in lesser-known cuts of steak.
FSR#:13029
NAMP#: 185C
Quantity: 16 pc/case
The 185C Bottom Sirloin Tri-Tip is a triangular, boneless cut taken from the bottom sirloin, specifically from the tensor fasciae latae muscle. It is well marbled, flavourful, and known for its signature shape, which makes it ideal for roasting whole or slicing into steaks. What sets the tri-tip apart in a chef’s kitchen is not just its balance of tenderness and flavour, but also the unique grain structure that shifts direction within the cut. To maintain tenderness, it must be sliced across the grain, which means paying attention to how the fibres run through each section. Most chefs either split the tri-tip where the grain changes or rotate the roast while carving to stay perpendicular to the muscle structure. It performs well with dry rubs, marinades, or simply seasoned and grilled over open flame. Menu applications include Santa Maria–style tri-tip with salsa and beans, smoked tri-tip sliced for steak boards, or thin-sliced tri-tip sandwiches on crusty bread with aioli and greens. With proper carving and mindful prep, the tri-tip delivers bold flavour and strong yield from a single, efficient cut.
Round
FSR#:13023
NAMP#: 171C
Quantity: 6 pc/case
The 171C Eye of Round is a lean, cylindrical muscle taken from the centre of the round primal, nestled between the top round and bottom round along the back leg. It is dense, uniform, and extremely low in intramuscular fat, making it one of the most economical roasting cuts available. While it lacks natural tenderness, its shape and consistency make it valuable in kitchens that know how to coax the best from lean beef. It is best suited to slow, gentle roasting, sous vide, or thin slicing after a hard sear. Eye of round performs well as the foundation for deli-style roast beef, shaved steak sandwiches, or thin-sliced beef tataki. It can also be braised in medallion form, sliced for stir-fry, or roasted whole with aromatics and carved across the grain. With tight control on cook time and resting, it delivers a clean bite, modest chew, and strong beef flavour, making it a reliable choice for volume cooking and composed plates where consistency matters.
FSR#:13022
NAMP#: 171B
Quantity: 3 pc/case
The 171B Outside Top Round is a large, boneless cut taken from the round primal, specifically the biceps femoris muscle along the outer portion of the hind leg. It is a firm, lean muscle with a defined grain and very little internal fat, making it ideal for slow roasting, thin slicing, or portioning into value-added cuts like minute steaks or roulades. While it does not carry the tenderness of middle meats, the outside round delivers clean, beefy flavour and dependable structure when handled correctly. In a high-performing kitchen, this cut is often slow-roasted and chilled for sliced roast beef, marinated and grilled for bistro steak plates, or braised in segments for stews and shredded dishes. Popular preparations include herb-crusted top round with horseradish cream, thin-sliced steak sandwiches with caramelized onion, or red wine–braised round served over mashed root vegetables. It requires slicing across the grain and benefits from moisture or acid, but when respected, this cut provides consistent yield and clean flavour at scale.
NAMP#: 169
FSR#: 13021
Quantity: 2 pc/case
The 169 Inside Round, Cap On, is a large boneless cut taken from the round primal, centred on the semimembranosus muscle along the inside of the hind leg. With the cap muscle left attached, it adds both volume and flexibility in portioning. Additionally, it contains a few lesser-known muscles that can offer excellent tenderness and flavour when appropriately prepared. These hidden sections are rarely highlighted but can outperform expectations when carefully trimmed and cooked. The cut as a whole is lean, firm, and benefits from slow roasting, sous vide, or braising, followed by slicing across the grain to maximize tenderness. It works well for in-house roast beef, carved meat service, or cutlets for hot sandwiches and grain bowls. Menu applications include garlic-rubbed inside round with beef jus, thin-sliced roast beef with pickled greens, or braised cap-on medallions with charred vegetables and mustard glaze. It is a dependable workhorse with more to offer than most give it credit for.
FSR#:13005
NAMP#: 167A
Quantity: 4 pc/case
The 167A Peeled Knuckle, also known as the peeled sirloin tip, is cut from the round primal and includes three main muscles: the vastus lateralis, rectus femoris, and vastus intermedius. This version is prepared with the ball tip (cap portion) still attached, offering a more complete knuckle with extended versatility. The cut is trimmed of surface fat and connective tissue, leaving a clean, boneless piece with distinct muscle groups that can be separated or cooked whole. While lean, the peeled knuckle holds up well when sliced thin for roasting, marinated and grilled, or used in slow-cooked preparations where moisture is retained. Its clean shape makes it ideal for slicing into tip steaks, stir-fry strips, or roasting whole for carved service. Menu applications include Montreal-spiced knuckle roast, seared sirloin tip steak with chimichurri, or shaved knuckle sandwich with grainy mustard and greens. The inclusion of the ball tip provides added value and cuts that adapt well across lunch and dinner service.
Shank
FSR#: 13057
NAMP#: 1713
Quantity: 20 kg box
Item 134, known as Pipe Bones or Marrow Bones, are most commonly taken from the femur of the hind leg, part of the round primal. These bones are long, straight shafts with both knuckles removed, exposing a clean column of dense bone filled with soft, buttery marrow. Though some processors may also harvest marrow bones from the humerus in the foreleg, femur bones are preferred for their consistent diameter, higher marrow content, and ease of presentation.
Once cut into uniform lengths, usually around six inches, they are ideal for roasting. The marrow softens into a rich, savoury spread that pairs beautifully with acid and crunch. In addition to plated service, these bones are used to build stock, yielding broths with deep flavour and natural gelatin.
Menu uses include roasted marrow bones with herb salad and grilled bread, marrow-laced demi-glace or pan sauces, or slow-simmered bone broth for ramen or consommé. When roasted or simmered with intention, pipe bones offer elegance, depth, and unmistakable richness.
FSR# 13058
NAMP#: 134A
Quantity: 20kg
Item 134A Knuckle Bones are the rounded ends of large beef leg bones, most commonly from the femur of the hind leg, though humerus ends may also be used. These are the joints trimmed off during the fabrication of pipe bones (134), leaving behind cartilage-heavy sections with exposed cancellous bone, ligaments, and some residual marrow. They are not suited for roasting like straight marrow bones, but they are deeply valuable in the stock pot.
Knuckle bones are loaded with collagen and gelatin-producing tissue, making them ideal for building broths and stocks with structure, clarity, and natural body. When simmered slowly, they yield a rich, sticky broth that sets beautifully and carries deep savoury character.
Ideal for kitchen prep where foundational flavour matters, they are often used in beef consommé, ramen broths, pho base, or as the backbone for demi-glace. A few hours of patient simmering turns these humble joints into liquid gold. For kitchens that make their own stock, 134A is essential.
NAMP# 171C
Without Digital Muscle
FSR# 13020
The 130 Boneless Hind Shank is taken from the hind leg of the carcass, just below the round primal. It is fabricated by removing the tibia bone and trimming the muscle clean of surface fat, sinew, and connective tissue, though internal seams and collagen remain throughout. This cut is made up of dense, load-bearing muscles with strong grain and rich connective tissue that melts into gelatin when cooked low and slow.
Naturally tough but deeply flavourful, the boneless hind shank excels in braised applications where time, heat, and moisture can transform it. When properly prepared, it yields fork-tender texture and a rich, glossy sauce thanks to the natural collagen breakdown. It is ideal for osso buco–style presentations without the bone, slow-cooked shredded beef dishes, or sliced crosswise and braised in wine or broth with aromatic vegetables.
Menu applications include red wine–braised beef shank with creamy polenta, pulled shank ragu over pappardelle, or slow-roasted and glazed with soy, ginger, and star anise. For kitchens focused on deep flavour and efficient use of tougher cuts, the 130 Boneless Hind Shank is a workhorse that delivers elegance when given time and care.
Upon Request
NAMP#: 117f
The 117F Boneless Foreshank is a richly flavoured, collagen-heavy cut taken from the front leg, consisting primarily of the triceps brachii muscles. Removed cleanly from the bone, this cut retains its dense structure and deep grain, with heavy connective tissue that transforms during slow cooking. Its high collagen content renders into silky gelatin when braised, making it a foundational ingredient in traditional dishes across many cultures. While often cubed for stew or ground, it excels when prepared whole and slow, whether for classic French beef bourguignon, Vietnamese pho, or slow-cooked Mexican barbacoa. Once cooked and sliced thin across the grain, it brings flavour and texture to soups, sandwiches, rice bowls, or sauced plates. The 117F offers excellent yield and a compelling flavour story, ideal for chefs who understand the value of patience, technique, and full animal respect.
Flank
FSR#:13032
NAMP#: 193
Quantity: 16 pc/case
The 193 Flank Steak is an extended, flat cut taken from the abdominal wall of the animal, specifically from the flank primal between the plate and the round. It is composed of the rectus abdominis muscle, which does a lot of work and develops strong grain and bold flavour. Flank is naturally lean, with little internal fat, and a tight, directional grain that makes a precise slicing technique essential. It should always be cut thinly across the grain to preserve tenderness. While not a luxury cut, flank steak is highly valued for its ability to absorb marinades and its ability to perform well over high heat. It grills quickly, sears well, and pairs perfectly with smoke, acidity, and bold spices. Menu applications include classic flank steak with chimichurri, marinated Korean bulgogi-style beef, or sliced flank over farro and charred greens. When cooked to medium-rare and sliced properly, flank delivers unmistakable beef flavour and a satisfying chew.
Other / Offal
FSR#: 13034
NAMP#: 1791
Quantity: 10pc per case
The 1791 Oxtail is cut from the tail of the animal at the base of the spine, broken into segments through the joints and trimmed of excess fat and surface tissue. Each piece contains a round section of bone surrounded by layers of rich meat, connective tissue, and gelatin-producing cartilage. Though it requires long cooking, the reward is deep, concentrated beef flavour and a silky texture that comes only from time and patience. In the kitchen, oxtail is never rushed. It is browned hard, then braised low in broth, wine, or aromatics until the meat pulls clean from the bone and the sauce turns glossy and full. This is a foundational cut for dishes like oxtail stew with root vegetables, red wine–braised oxtail over polenta, or Caribbean-style oxtail with allspice and thyme. It is a cut that transforms humble into unforgettable when cooked with care.
FSR#: 13040
NAMP#: 1703
Quantity: 24 pc per case
The 1703 Cheek Meat is a highly specialized cut taken from the facial muscles of the animal, located along the jawline. It is a small, compact muscle with intense marbling and high collagen content, which makes it exceptionally rich in flavour but very tough unless cooked properly. Due to its dense connective tissue, cheek meat requires long, slow braising or sous vide cooking to break down the collagen and achieve a tender, melt-in-your-mouth texture. When prepared correctly, it offers a silky, gelatinous mouthfeel and deep savoury flavour unmatched by more traditional cuts. Cheek meat is prized in global cuisines for its ability to absorb and enhance bold seasonings. Common applications include red wine–braised beef cheeks, barbacoa-style shredded cheeks for tacos, or slow-cooked cheeks served over creamy polenta or parsnip purée. With precise handling and time, this underutilised cut transforms into an elegant and richly satisfying centrepiece.
FSR#: 13035
NAMP#: 1728
Quantity: 24 pieces / case
The 1728 Kidney is an organ cut typically taken from the flank area, nestled against the inside of the backbone. It is most often harvested from younger animals for a milder flavour and finer texture. Beef kidneys are firm, lobed, and encased in a layer of suet fat that must be removed during fabrication. Once trimmed and soaked or blanched to temper their strong mineral character, kidneys offer a dense, slightly springy texture and a flavour that holds up well to bold cooking techniques. In the kitchen, they are often grilled, braised, or sautéed quickly at high heat to avoid toughness. Menu applications include classic steak and kidney pie with a rich red wine gravy, grilled kidney skewers with garlic and herbs, or sliced and served over lentils with mustard vinaigrette. When handled properly, kidneys add character and depth to menus built around the use of whole animals and traditional preparation methods.
FSR#: 13036
NAMP#: 1710
Quantity: 10pc per case
The 1710 Tongue is a whole-muscle organ cut taken from the head, typically processed with the root, membrane, and surface glands still attached. Once trimmed and cleaned, the tongue becomes one of the most tender and flavourful cuts available, offering rich beef flavour and a silky, almost buttery texture. It requires a slow simmer or sous vide to soften the outer layer and fully tenderize the interior. After cooking, the tough skin is peeled away, and the tongue is often chilled for slicing or seared for a finishing touch. In the kitchen, it performs beautifully across a range of cuisines, from traditional deli-style sliced tongue with mustard to tacos de lengua with citrus and onion, or thin-sliced tongue served warm with horseradish and pickled vegetables. Though often overlooked, tongue brings tremendous character, texture, and respect for full carcass use when handled with care and cooked with purpose.
FSR#: 13037
NAMP#: 1723
Quantity: 10 pc per case
The 1723 Heart is a dense, muscular organ taken from the thoracic cavity, trimmed of the outer fat, connective tissue, and major blood vessels during fabrication. Unlike other organ meats, beef heart is technically a working muscle, not a gland, which gives it a firm texture, deep red colour, and a clean, lean beef flavour with just a hint of minerality. It is extremely low in fat and benefits from either quick, high-heat cooking or slow, long braising to bring out its tenderness. In the kitchen, heart is often sliced thin and marinated, then grilled or seared quickly to preserve moisture and accentuate its meaty character. It also holds up well in skewered preparations, stews, or thinly shaved for sandwiches and salads. Menu ideas include grilled beef heart anticuchos with aji panca and lime, slow-braised heart ragù with tomato and rosemary, or thin-sliced heart carpaccio with arugula and capers. With the right technique, heart offers rich flavour, surprising tenderness, and strong yield from an often underused part of the animal.
FSR#: 13038
NAMP#: 1724
Quantity: 2 pc per case
The 1724 Liver is a large, lobed organ taken from the abdominal cavity and trimmed of connective tissue, bile ducts, and surface membrane before use. It has a smooth texture, deep red colour, and a distinct iron-rich flavour that sets it apart from muscle cuts. Liver is one of the most nutrient-dense foods in the entire carcass, packed with essential vitamins and minerals including iron, zinc, copper, and high levels of vitamins A, B12, and folate. In the kitchen, it is often sliced thin and cooked quickly over high heat to maintain tenderness and prevent bitterness. It pairs well with acidic, sweet, or creamy components that balance its richness. Popular preparations include classic liver and onions with pan gravy, seared liver with apples and sage, or pâté blended with brandy, herbs, and butter. When handled with care and cooked with restraint, liver delivers unmatched nutritional value, strong character, and a place on menus that honour traditional craft and whole animal use.
FSR#: 130003
NAMP#: 1774
Quantity: 20kg
NAMP 1774 Fat for Tallow is a broader category of raw fat collected from various parts of the carcass, including brisket, back fat, and seam trim. It is softer to the touch, more pliable, and often has a smoother, waxy texture with occasional yellowing depending on the animal’s diet. It does not have the dry, structured feel of suet but is well suited for volume rendering. This trim renders quickly and produces a rich tallow that can be used for deep frying, roasting, and even non-food applications like soap, candles, and skin balms. It is utility fat with strong yield, ideal for kitchens looking to turn trim into something useful and long lasting.
The 812 Suet Fat is the firm, crumbly fat found around the kidneys and loins of the animal, typically harvested during the breakdown of the carcass. It is cleaner and drier than exterior or seam fat, with a high melting point and neutral flavour, making it highly prized in both cooking and traditional food preparation. Suet is often rendered into tallow, which is shelf-stable and used for deep frying, roasting vegetables, or finishing grilled meats with added richness. In baking, particularly in British and European traditions, raw suet is chopped and folded into doughs for pastries, puddings, and crusts, where it contributes to tenderness and flakiness. It is also used in sausage making to balance lean meats, and can be blended into wild game grinds to improve moisture and cooking performance. Outside the kitchen, rendered suet is used for bird feed, candle making, and traditional soap production. In whole animal cooking, suet fat offers both culinary value and old-world craft utility when handled with care.
NAMP#: 138-65
FSR#: 13000
Quantity: 22kg wax-lined box (always frozen at the point of packaging.
NAMP#: 138-85
FSR#: 13000
Quantity: 22kg wax-lined box (always frozen at the point of packaging.
Full Carcass. Lean trim refers to boneless beef collected during fabrication, sorted by its lean-to-fat ratio rather than muscle or primal origin. 65 percent lean trim contains roughly 35 percent fat and is typically pulled from higher-fat areas like the chuck, brisket, navel, and flank. It delivers rich flavour, moisture, and texture, making it ideal for premium burger blends, meatballs, and sausages where fat carries the flavour and gives the final product its character.
85 percent lean trim is more commonly taken from leaner muscles such as the round, shank, or well-cleaned shoulder cuts. It produces a firmer, cleaner grind with less shrinkage and a tighter bite. While less juicy on its own, it provides structure and is often blended with higher-fat trim to create balanced grinds that perform well in a range of dishes.
In a kitchen that controls its grind, these two trims are the foundation for everything from gourmet burgers and meatloaf to dumpling filling and bolognese. A 70-30 custom blend might combine the richness of 65 percent trim with the structure of 85 percent to achieve exactly the right cook and mouthfeel. Lean trim, when sourced and handled properly, is not waste. It is the start of something built with intention.
All of our beef is CFIA certified, which means it can be delivered across Canada and internationally. We also cut with true Halal certification so our beef can be enjoyed by Canada's diverse population!
