Fresh & Frozen Beef Cuts

Canadian beef cuts sell into Asia on grade, and grade plus trim have to be specified together: a grade alone leaves fat cover open. Middle meats (striploin, ribeye, tenderloin) carry the premium and go to hotel, restaurant and premium retail. Chuck, brisket and trim serve foodservice, further processing and manufacturing on different terms entirely.

For middle meats, two terms are often assumed when they should be stated, and both move yield and price: bone-in versus boneless, and cap-on versus cap-off.

Chilled versus frozen is a logistics decision more than a commercial one. Chilled carries a shelf-life clock that dictates the route; frozen opens the sea route and a broader market. Establishment eligibility for the destination gates everything.