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$6.95 for a 1lb package. $7.95 each. This popular cut is technically not a steak but has gained such a mainstream acceptance as one that the name has stuck. Flank steak is cut from the belly muscle of the cow and is thus a very lean cut of meat with no marbling. This makes for a very flavourful but also fairly tough steak no matter how you cook it. This can be remedied by braising it (cooking it in liquid) or marinating it before broiling or frying it. $9.95 each. $19.95 each. This cut is thick, tender and has a small wedge of bone in it. (The bone will add flavour to the steak!) It is best broiled in the oven or barbecued to enhance its delicious flavour. This large steak is suitable for families and parties. $9.95 each. $12.95 each. $19.95 $29.95 per packet of two. $19.95 each. $19.95 for a 3 lb roast. Cook pot roasts using moist heat, by either braising, pot roasting or simmering in a liquid. Cook pot roasts until fork-tender or well done. Consider the convenience of the slow cooking pot roast – it makes its own delicious sauce while cooking and can be made a day ahead, re-warming nicely in its own gravy. $17.85 for a 3 lb roast. $19.95 for a 3 lb roast. $13.90 for a 2lb bag. These fast-frying beef cutlets are cut from our lean and tender Round or Sirloin Tip steaks. Fry for a quick, easy meal or slice into stir fry strips for another hearty meal option. They are also perfect for sandwiches, wraps, fajitas, tacos.... anywhere your imagination can put them! $9.25 per package (approx. 5 slices per package).Ground Beef
You won't believe the taste of our lean ground beef. It is made from the offcuts of our other premium cuts, and it contains just enough fat to give it maximum flavour without making it at all greasy. Everybody raves about the burgers, sauces and chili they make from our naturally-raised ground beef!
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Blade Steak
Blade steaks are cut from the shoulder of the cow. This flavourful steak is usually a little tougher than other cuts. However, with marination, tenderization and/or braising you'll end up with mouthwatering texture and flavour. (Avoid overcooking or quick searing at high heat with this cut.)
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This is the same cut as a rib-eye steak. The difference is that rib steak still has a bone attached to it which enhances its flavour. This steak is well marbled and remains tender through cooking as long as it's not over-done. Most steak aficionados will tell you that this steak must be grilled! It is cut from the roast that sits at the top of the rib primal.
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The sirloin tip steak is a large steak making it suitable for families or parties. Sirloin steak is tender, delicious and great broiled or barbecued. It comes from the bottom tip of the sirloin section of the cow.
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This is one of the more prized steaks because it contains meat cut from both the tenderloin and the short loin. It doesn't require a long cooking time and benefits from hot and dry cooking methods (grilling or broiling). The bone left in the t-bone steak adds to the flavour of this exquisite cut.
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Tenderloin steak is also commonly known as "fillet mignon". Tenderloin cuts are the most tender type of steaks. The fillet is cut from the large end of the tenderloin. Tenderloin steaks are best cooked hot and fast.
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This cut is located first on the loin just behind the rib (it contains no tenderloin). It is best cooked hot and fast like other steaks from the loin. Fire up your grill for this one!
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Cross Cut Roast
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Short Rib Roast
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Stewing Beef
Our stewing beef is made up of the best lean offcuts from our steaks and roasts — left over from when our butcher cuts up a side of beef. It is the exact same all-natural, tender and delicious Angus beef that you know and love, just cubed into mouthwatering chunks for gourmet stewing.
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