|
|
Chuck Boneless, 115 |
Foodservice cut |
Сut from the Chuck. Requires moist heat cooking to soften and tenderize. Robust beefy flavor.
|
vacuum |
chilled |
|
21 |
|
|
|
Top Blade, 114D |
Foodservice cut |
This roast is well-marbled, juicy and has excellent beef flavor. The difference between this and the flat iron, is that the connective tissue has not been removed.
|
vacuum |
chilled |
|
21 |
|
|
|
Under Blade, 116G |
Foodservice cut |
Juicy, flavorful and versatile cut. Generous marbling allows to grill or broil it being cut into Under Blade Steaks, as well as to roast it in whole.
|
vacuum |
chilled |
|
35 |
|
|
|
Short Ribs, 123 |
Foodservice cut |
Flavorful, juicy and meaty; can be cut long or short. A less tender cut. Take full advantage of its great taste by first braising. Then grill.
|
vacuum |
chilled |
|
21 |
|
|
|
Chuck Roll, 116A |
Foodservice cut |
Slow, moist cooking is best for this roast because it can be slightly tough. Can also marinate and use for kabobs.
|
vacuum |
chilled |
|
40 |
|
|
|
Shoulder, 114 |
Foodservice cut |
Robust, beefy flavor that does well when cooked in moist heat. Great for cutting into stew meat.
|
vacuum |
chilled |
|
40 |
|
|
|
Flanken Style Ribs |
Foodservice cut |
Kalbi/Flanken are short ribs that are cut across a 3 bone section of the short rib. These are perfect for making Korean Kalbi or traditional Jewish Flanken. The bones in the Kalbi not only add flavor, but act as a natural hand-hold.
|
vacuum |
chilled |
|
35 |
|
|
|
Chuck Tender, 116B |
Foodservice cut |
A flavorful and classy cut that can be roasted whole or cut into medallions; great taste and texture, economical.
|
vacuum |
chilled |
|
40 |
|
|
|
Clod, 114E |
Foodservice cut |
A flavorful and less tender cut from the heart of the shoulder clod, the shoulder clod roast is an economical cut.
|
vacuum |
chilled |
|
40 |
|
|
|
Rib Roast Ready, 109A |
Foodservice cut |
A Bone-In Rib. Rich, beefy flavor. Juicy and fine-grained with generous marbling throughout. Fine-grained and tender. Can be sliced to Ribeye Steaks.
|
vacuum |
chilled |
|
40 |
|
|
|
Ribeye Lip On, 112A |
Foodservice cut |
A Rib Roast minus the bone. Rich, beefy flavor. Juicy and fine-grained with generous marbling throughout. Fine-grained and tender. Can be sliced to Ribeye Steaks.
|
vacuum |
chilled |
|
40 |
|
|
|
Striploin, 180 PSO1 |
Foodservice cut |
The Striploin is a lean, tender and flavorful roast that is fine-grained with a sturdy texture. Can be sliced into New York Strip Steaks.
|
vacuum |
chilled |
|
40 |
|
|
|
Shortloin, PSO2 |
Foodservice cut |
The cut is made from the hindquarter after removal of the Round and the Short plate. The most gourmet steaks, such as T-Bone and Porterhouse, are sourced from it.
|
vacuum |
chilled |
|
40 |
|
|
|
Tenderloin Defatted, 190 |
Foodservice cut |
The Tenderloin is the leanest and most tender cut. The highest-quality beef roast. Fine texture and mild, yet succulent flavor. Can be prepared whole or cut into center-cut steaks.
|
vacuum |
chilled |
|
40 |
|
|
|
Topside, Inside, 169 |
Foodservice cut |
Economical, moderately tender roast from the top round. Marinate before grilling.
|
vacuum |
chilled |
|
21 |
|
|
|
Rump Roast, 171G |
Foodservice cut |
These large, round or loaf-shaped cuts require braising to tenderize. Firm texture can be coarse, dry and stringy if overcooked. Very economical.
|
vacuum |
chilled |
|
21 |
|
|
|
Knuckle, 167 |
Foodservice cut |
An economical, lean and flavorful cut. Can be cooked either whole or separated into certain muscles or portioned steaks. The meat requires tenderizing or long period cooking.
|
vacuum |
chilled |
|
40 |
|
|
|
Eye of Round, 171C |
Foodservice cut |
An economical cut that can be slightly tough and dry. A great dollar-stretcher that can be prepared in the slow cooker or braised for optimum flavor.
|
vacuum |
chilled |
|
21 |
|
|
|
Top Sirloin, 184 |
Foodservice cut |
Lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.
|
vacuum |
chilled |
|
21 |
|
|
|
Silverside, Gooseneck |
Foodservice cut |
Silverside consists of one large lean muscle. Contains a lot of connective tissue, therefore long period and low temperature cooking is preferred.
|
vacuum |
chilled |
|
21 |
|
|
|
Top Sirloin Butt, 184E |
Foodservice cut |
A very economical roast with an average size of 1.5 kilos. Comes from the top sirloin. Versatile cut with great flavor.
|
vacuum |
chilled |
|
21 |
|
|
|
Outside Round Flat, 171B |
Foodservice cut |
Flavorful and economical cut which is generally best cooked with moist heat methods such as stewing, braising, pot roasting, etc. Tenderizing is also a smart option with this cut.
|
vacuum |
chilled |
|
21 |
|
|
|
Top Sirloin Cap, 184D |
Foodservice cut |
This versatile, juicy and delicious roast is lean and full of flavor. Moderately tender and boneless, it’s available at an affordable every day price.
|
vacuum |
chilled |
|
21 |
|
|
|
Brisket Bone In |
Foodservice cut |
Rich, beefy flavor. A less-tender cut, it becomes tender and delicious with long, slow cooking.
|
vacuum |
chilled |
|
21 |
|
|
|
Brisket, Deckle Off, 120A |
Foodservice cut |
Brisket trimmed of fat. Great for slow cooking and also offered as a fresh cut or for corned beef. An excellent candidate for smoking.
|
vacuum |
chilled |
|
21 |
|
|
|
Shank Meat |
Foodservice cut |
Juicy cut with a rich, beefy flavor. Great for making stews or is excellent for making soup stock.
|
vacuum |
chilled |
|
21 |
|
|
|
Shank Bone In, 117 |
Foodservice cut |
Juicy cut with a rich, beef flavor. Great for making stews or is excellent for making soup stock. Contains a bone.
|
vacuum |
chilled |
|
21 |
|
|
|
Flank Steak, 193 |
Foodservice cut |
Versatile, lean and flavorful cut. Can be used in stir-fry dishes or just grilled and sliced across the grains.
|
vacuum |
chilled |
|
21 |
|
|
|
Inside Skirt, 121D |
Foodservice cut |
A Skirt Steak has deep, rich, beefy flavor. When slicing, cut across the grain. Can be grilled, but best to marinate first.
|
vacuum |
chilled |
|
21 |
|
|
|
Outside Skirt |
Foodservice cut |
A Skirt Steak has deep, rich, beefy flavor. When slicing, cut across the grain. Can be grilled, but best to marinate first.
|
vacuum |
chilled |
|
21 |
|
|
|
Chuck Tender, Portioned |
Portion cut |
A steak from a flavorful and classy cut. Great taste and texture, economical.
|
vacuum |
chilled |
|
21 |
|
|
|
Top Blade Steak, 1114D |
Portion cut |
This steak is well-marbled, juicy and has excellent beef flavor. The difference between this and the flat iron, is that the connective tissue has not been removed.
|
vacuum |
chilled |
|
14 |
|
|
|
Under Blade Steak, 1116G |
Portion cut |
A steak is sliced from a juicy, flavorful and versatile cut. Generous marbling allows to grill or broil it cut being cut into Under Blade Steaks, as well as to roast it.
|
vacuum |
chilled |
|
14 |
|
|
|
Shoulder Tender, Portioned, 1114F |
Portion cut |
A classy cut that looks like a filet when cut into medallions; has a similar taste and texture, economical.
|
vacuum |
chilled |
|
14 |
|
|
|
Vegas Strip Steak, 1100 |
Portion cut |
Vegas Strip Steak was discovered pretty recently. It tastes pretty similarly to New-York Steak, but it’s sourced from Chuck instead of Striploin.
|
vacuum |
chilled |
|
14 |
|
|
|
Chuck Eye Roll Steak, 1116D |
Portion cut |
Cut from the chuck eye roll; a good, low-cost alternative to the ribeye, though slightly less flavorful and tender. Marinate before grilling.
|
vacuum |
chilled |
|
14 |
|
|
|
Flat Iron Steak, 114В PSO4 |
Portion cut |
Well-marbled, tender and juicy; second in tenderness only to tenderloin and about half the cost.
|
vacuum |
chilled |
|
14 |
|
|
|
Back Ribs, 124 |
Portion cut |
Come from the sixth to twelfth ribs. Braise before grilling.
|
vacuum |
chilled |
|
35 |
|
|
|
Ribeye Steak Bone In, 1103 |
Portion cut |
A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts. Contains a part of a rib bone.
|
vacuum/gas |
chilled |
|
14 |
|
|
|
Ribeye Steak |
Portion cut |
A Ribeye is a rib steak minus the bone. Fine-grained steak. Rich, beefy flavorful. Juicy with generous marbling throughout. One of the most tender beef cuts.
|
vacuum |
chilled |
|
14 |
|
|
|
Cowboy Steak, 1103B |
Portion cut |
A Cowboy Steak is a bone-in Ribeye with longer rib bone. The steak is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout.
|
vacuum |
chilled |
|
14 |
|
|
|
Tomahawk Steak, 1103B, Long Bone |
Portion cut |
A Tomahawk Steak is a bone-in Ribeye with almost whole rib bone intact. The steak is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout.
|
vacuum |
chilled |
|
14 |
|
|
|
New York Steak, 1180-PSO5 |
Portion cut |
A New York Strip Steak is prepared from Striploin Roast. Lean, tender and full-flavored. Available boneless and bone-in. Quick-cooking. Fine-grained with sturdy texture.
|
vacuum |
chilled |
|
14 |
|
|
|
Porterhouse Steak |
Portion cut |
A Porterhouse combines two lean, tender steaks. Consist of both top loin (strip) and tenderloin steaks, connected by a tell-tale T-shaped bone. If diameter of tenderloin is larger than a golf ball, it’s generally considered a Porterhouse, otherwise the steak is called T-Bone.
|
vacuum |
chilled |
|
14 |
|
|
|
T-Bone Steak |
Portion cut |
A T-Bone Steak combines two lean, tender steaks. Consist of both top loin (strip) and tenderloin steaks, connected by a tell-tale T-shaped bone. If diameter of tenderloin is larger than a golf ball, it’s generally considered a Porterhouse, otherwise the steak is called T-Bone.
|
vacuum |
chilled |
|
14 |
|
|
|
Filet Mignon Steak |
Portion cut |
A Filet Mignon Steak is the most tender steak in the whole carcass. Lean yet succulent, elegant and convenient. Buttery texture, subtle flavor and compact shape.
|
vacuum |
chilled |
|
14 |
|
|
|
Hanging Tender |
Portion cut |
Not commonly found in the meat department; it is tender when properly prepared and has a beefy flavor.
|
vacuum |
chilled |
|
21 |
|
|
|
Flap Steak, 1185A |
Portion cut |
Similar to skirt or flank steak; very flavorful and finely textured, though slightly chewy; economical.
|
vacuum |
chilled |
|
14 |
|
|
|
Top Sirloin Steak, 1184 |
Portion cut |
A steak from a versatile, juicy and delicious roast. Lean and full of flavor. Moderately tender and boneless, it’s available at an affordable every day price.
|
vacuum |
chilled |
|
14 |
|
|
|
Sirloin Steak |
Portion cut |
Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.
|
vacuum |
chilled |
|
14 |
|
|
|
Sirloin Ball Tip Steak, 1185B |
Portion cut |
A very economical steak that is great for grilling. Best marinate before cooking.
|
vacuum |
chilled |
|
14 |
|
|
|
Rump Steak |
Portion cut |
A steak cut from the Rump. Require braising to tenderize. Firm texture can be coarse, dry and stringy if overcooked. Very economical.
|
vacuum |
chilled |
|
14 |
|
|
|
Tri-Tip Steak, 1185C |
Portion cut |
Steaks cut from a tri-tip roast (typically a 1.5-kilogram roast). Lean, tender and boneless. Rich beef flavor and great value.
|
vacuum |
chilled |
|
14 |
|
|
|
Top Side Steak, 1169 |
Portion cut |
Topside Steak is a perfect choice for those who’s looking for a flavorful cut for a reasonable price. However, to grill this steak, it’s better to use marinades to make it more tender.
|
vacuum |
chilled |
|
14 |
|
|
|
Brisket Bone In, Portioned |
Portion cut |
Portions of bone-in brisket. Rich, beefy flavor. A less-tender cut, it becomes tender and delicious with long, slow cooking.
|
vacuum |
chilled |
|
14 |
|
|
|
OSSO BUCO |
Portion cut |
Shank contains the highest amount of connective tissue comparing to other cuts. Requires long and low-temperature cooking.
|
vacuum/gas |
chilled |
|
14 |
|
|
|
Beef For Soup |
Offals |
Cubed pieces of meat and bones. Perfect for making soups.
|
vacuum |
chilled |
|
21 |
|
|
|
Trimmings 70/30, 138 |
Offals |
Trimmings, consisting of 70% of meat and 30% of fat.
|
vacuum/gas |
chilled |
14 |
21/10 |
|