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Browse Beef Feet products for sale at a store near you. Schedule Delivery or Pickups Online. Subject to Availability.

Beef Feet - Products for Sale | Loblaws

An ideal cut for slow cooking, beef heel muscle offers a deep, savoury character. As it cooks, the connective tissue renders down, making the meat exceptionally tender and enriching any sauce or broth. Use it as the base for a hearty beef stew or shred the fork-tender meat for sandwiches. Simmer it low and slow in a flavourful liquid for a rewarding meal.

Beef Heel

<ol><li>Known for its tenderness andflavour, this is often used in barbecue and smoking due its marble liketexture. This boneless cut is easy to cook and serve. Use in dishes such asstir-fry, stew or even grilling.</li> </ol>

Beef Rib Finger Meat Boneless, Cryovac 

Beef Brisket Portion

Sliced Beef Chuck Rolls, Frozen 

Free From Grass Fed Australian Angus Beef, Boneless Stewing Beef, Aged to a minimum of 28 days

Free From Boneless Stewing Beef

Navel Beef, 4LB

Cut from Canada AA or higher. Stew meat pieces are pre-cut, lean chunks of meat such as beef, lamb, or poultry. Stewing helps to tenderize the meat and brings flavour to your soups, stews, or curries. Use stew meat to make beef and barley stew or a spicy goat curry.

Stewing Beef, Club Pack

Beef Stewing Cubes, Boneless

Beef shank is cut from the front or rear leg. It has a firm texture and full-bodied flavour, and tastes best when it's cooked slowly in water or broth. Try braising beef shank in red wine with mushrooms, or grinding it up and using it in a chili.

Beef Shank Centre Cut Bone In

Cut from Canada AA or higher. Beef short ribs (or back ribs) are rectangles of beef containing layers of fat, meat, and rib bone. They are usually taken from the chuck and short plate cuts of the cow. Short ribs are best enjoyed braised and slow cooked with liquid to produce tender meat and flavourful au jus.

Grilling Beef Back Ribs

Seasoned beef filling in a golden pastry

Jamaican Style Beef Patties, Mild

Beef short ribs (or back ribs) are rectangles of beef containing layers of fat, meat, and rib bone. They are usually taken from the chuck and short plate cuts of the cow. Short ribs are best enjoyed braised and slow cooked with liquid to produce tender meat and flavourful au jus.

Beef Braising Short Ribs

Beef chuck steak delivers a deep, robust flavour ideal for slow cooking. Braise it whole for a classic pot roast or cube it for a savoury stew. Its tender, fall-apart texture makes it a satisfying centrepiece for a comforting family dinner. A great choice for hearty weekend meals.

Beef Chuck Steak, Club Pack

Blade steaks and roasts are flavourful, fatty cuts of beef with a tough texture that becomes tender with slow cooking. Try braised blade steak along with your favourite vegetables and use blade roast to make a classic pot roast.

Beef Bottom Blade Pot Roast, Boneless

Kosher beef cheek meat offers a rich, deep flavour perfect for slow cooking. Braise this cut for hours to achieve a tender, melt-in-your-mouth texture that shreds apart. It makes an excellent centrepiece for a special meal or adds a robust flavour to stews and tacos.

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