Beef Products

Most of the beef sold in our market comes from Atlantic Signature Beef, a federally inspected processing plant located in Albany, PEI. The beef processed in this plant is produced by Atlantic Canadian Family Farmers!

Any sides, quarters or hinds of beef sold through our market are only exception to this, as these are cut to order. The Beef for these orders is specially selected from local farmers and slaughtered at a local, provincially inspected facility.

Beef Rollsbeef rolls1

A Summertime BBQ Favorite!
Inside Round Steak, stuffed with Meadowbrook Sausage and Peppers

Beef Short Ribs

Alternating layers of lean meat and fat, containing cross sections of rib bones.

Prepararation: Braising or cooking in liquid

Boneless Cross Rib Roast

A beef cross rib roast is cut from the shoulder area.

The layers of fat and meat make the roast juicy and flavourful when cooked slowly
beef cross rib1

Boneless Cross Rib Steak

Preparation: Braising, Roasting, Slowcooker, Simmering

Steak cut from the shoulder area. Ideal for marinating

Preparation: Grilling, Braising

Top Sirloin Beef Roast

A tender, flavourful, lean roast.

Preparation: Roast on low heat after searing, stove top, or slowcooker

Boneless Stew Beef

Beef for stew consists of lean meaty pieces cut into 1″ or 2″ cubes.

Preparation: braising, cooking in liquid, use in stirfrys
beef shank
Center Cut Beef Shank

Cut from the hind shank or foreshank perpendicular to the bone. Excellent for soups.

Preparation: braising or cooking in liquid

Eye of Round Steak

Steaks cut crosswise from the eye muscle. This is the smallest muscle and is round, elongated, and naturally boneless.

Preparation: braising, panbroiling, or pan frying

Beef Flank Steak

A boneless, flat-oval cut containing elongated muscle and very little fat.

Preparation: braising, broiling, or grilling

Inside Round Beef Steak

The most flavourful cut from the hip and a great choice for the beginner cook. Great sliced cold for sandwiches.

Preparation: braising, pan frying

Rib Eye Steakrib eye

Beef rib eye steak is cut from the large center muscle of rib. It has little or no fat cover.

Preparation: broiling, grilling, pan broiling, pan frying

Sirloin Tip Steak

Sirloin Tip is a boneless cut with only a slight amount of outer fat which comes from above the round steak and below the top sirloin. It is an economical cut with many uses. It is very lean and therefore can be dry and chewy. It is an great marinating steak.

Preparation: Broiling, grilling, pan broiling, or pan frying.

Strip Loin Steak

Cut from the short loin, the strip loin contains top loin muscle and backbone with an outside fat covering. A tender, flavourful steak that does not need marinating.

Preparation: Broiling, grilling, pan broiling, pan frying

Top Sirloin Steak.wing

A flavourful, somewhat tender steak great in fajitas, kabobs or steak sandwiches. Not as tender as steaks cut from the rib or loin, but not as pricy either and an excellent marinating steak

Preparation: broiling, grilling, pan frying

Wing Steak

A wing steak is basically a t-bone steak without the tenderloin portion.

Preparation: broiling, grilling, pan frying