Hi from the Great White North


 
It's possible they are getting ground up, but I would imagine the beef producers are just shipping them to other parts of the country where the populous buys them. There are very few supermarket meat departments that have hanging beef, so they only order the parts of the beef that sell. We (Sobeys) sell boxed beef such as boneless crossrib, boneless blade, rib, shortloin and striploin, boneless top butts, sirloin tip, inside, outside and eye of the round. The other parts like shank, brisket, shortribs etc we only would have if they were in the flyer for cheap. Then sometimes we don't even bring them in.

As an aside XL meats from Alberta sold to JBS which owns Swift, among others, so a lot of our beef and pork (Smithfield) is American. So any of the parts of the carcass that don't sell in an area, would get sold to someone else in either Canada or the States.
 
I talked to one of the meat guys at Lavergnes and he said most of the brisket in eastern Ontario and Quebec goes to commercial Montreal smoked meat places such as Dunns.
 
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