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Pork loin is the tender, lean meat from the back of the pig.
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Cut from Canada AAA. Top sirloin is a tender, flavorful cut of beef from the top loin muscle.
Average weight is 1.6 kg
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Ground meat is finely chopped, boneless, and skinless with varying amounts of fat lean (no more than 17% fat)
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Pork loin is the tender, lean meat from the back of the pig.
Pork belly is the flavourful, fatty meat from the underside of the pig.
Cut from Canada AA or higher.Outside or bottom round steak is a lean cut of meat from the large round (upper leg).
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Cut from Canada AAA. Top sirloin is a tender, flavorful cut of beef from the top loin muscle.
Cut from Canada AA or higher.Inside round and eye of round are tender, flavorful cuts of beef that are typically marinated before cooking.
Pork loin is the tender, lean meat from the back of the pig.
Cut from Canada AA or higher.Cross rib, or shoulder, roast is a lean cut of beef that becomes tender when slow-cooked.
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Cut from Canada AA or higher.Blade steaks and roasts are flavorful, fatty cuts of beef with a tough texture that becomes tender with slow cooking.
Cut from Canada AA or higher.Eye of round is a lean cut of beef that looks like tenderloin but can be a little tough.
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Cut from Canada AAA.Rib steak is a tender, flavorful cut of beef that is marbled with fine white streaks of fat that keep it succulent during cooki...
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Cut from Canada AA or higher.Eye of round is a lean cut of beef that looks like tenderloin but can be a little tough.
Pork loin is the tender, lean meat from the back of the pig.
