The highest standards consistently met.
Whether you are a good cook, or just want others to think you are, our Prince Edward Island Certified Beef™ is a sure winner and provides a thoroughly delicious eating experience.
Our Certified Island Beef™ measures up to the highest standards of raising, handling and processing. You will feel great about serving it to family and friends.
Prince Edward Island cattle maintain a peaceful, pastoral rural lifestyle, free to eat greens, be active and enjoy the brisk salt air. That’s why Prince Edward Island Certified Beef™ is in a distinct class of its own.
Our farm families believe exceptional quality beef is an important part of Prince Edward Island pride and heritage – and we safeguard it very carefully.
- Locally raised on small family farms
- Humane handling
- Highest quality grass and fodder, potato and selected feeds
- Raised without added hormones
Prince Edward Island Certified Beef™ is produced by farmers who are committed to quality, consistency and flavour, drawing on generations of experience. Most of them are generational farmers – they grew up farming and will pass their expertise on to their own children. Beef farming and processing has long been a staple of our Island heritage and they take it very seriously.
Our small herds and individualized attention speak to quality farming.
Healthy. Happy. Humane.
Canada AAA and Higher
| Code | Pack Size | Description |
|---|---|---|
| 600 | 3 | Boneless Blade |
| 601 | 5 | S/C Shoulder Clod |
| 602 | 16 | Chuck Tenders |
| 603 | 12 | Flat Iron |
| 604 | 4 x 4 | Chuck Tail Flat |
| 605 | 5 x 2 | 4 Bone Chuck Short Ribs |
| 606 | 6 x 1 | Brisket Point |
| 607 | 16 x 4 | Outside Skirt Meat |
| 608 | 3 x 1 | RTS Capless Rib |
| 609 | 12 | 123A 3 Bone Rib |
| 610 | 5 | Striploin 0x1 |
| 611 | 4 | Tenderloin PSMO 189 |
| 612 | 5 | Top Sirloin Butt |
| 613 | 7 | Peeled Tri Tip |
| 614 | 8 x 4 | Bottom Sirloin Flap Meat |
| 615 | 3 x 4 | Flank Steak |
| 616 | 3 | Inside Round |
| 617 | 4 | Outside Flat |
| 618 | 5 | Peeled Sirloin Tip |
| 619 | 10 | Eye of Round |
| 622 | 6 x 1 | Lean Ground Beef |
| 730 | 2 | Shortloin |
| 738 | 6 | Butt Tenders |
Canada AA and Higher
| Code | Pack Size | Description |
|---|---|---|
| 972 | 33 | Blade Eyes Boneless |
| 973 | 5 | S/C Shoulder Clod |
| 974 | 4 x 4 | Chuck Tenders |
| 975 | 12 | Flat Iron |
| 976 | 4 x 4 | Chuck Tail Flat |
| 977 | 5 x 2 | Chuck Short Ribs |
| 978 | 1 x 6 | Brisket |
| 979 | 8 x 3 | Outside Skirtmeat |
| 980 | 3 | RTS Capless Rib |
| 981 | 3 x 4 | 123A Shortribs |
| 982 | 5 | Striploin 0x1 |
| 983 | 4 | Tenderloin – PSMO |
| 984 | 5 | Top Sirloin Butt |
| 985 | 14 | Peeled Tri Tip |
| 986 | 2 x 4 | Bottom Sirloin Flap Meat |
| 987 | 4 x 3 | Flank Steak |
| 988 | 3 | Inside Round |
| 989 | 4 | Outside Flat |
| 990 | 5 | Peeled Sirloin Tip |
| 991 | 10 | Eye of Round |