At Maillard, you can get the best quality beef. We offer tenderness and flavour. So whether you like a good melting steak or you prefer juicy ground beef, or you desire the best beef roast there is, everyone will find what they're looking for.
Grade: AAA Canadian meat aged 60 days. The strip loin steak is a really tender cut located opposite to the tenderloin. Even though it enjoys abunda...
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Flank steak is now popular in Canada, if only for a few years, and the number of fans is ever increasing. People in France are very fond of this cu...
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This Boeuf Québec Tomahawk steak is the ultimate steakhouse experience... at home! Whether you want to strut thanks to its long bone and enormous s...
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Grade: AAA Canadian meat aged 60 days. Well-marbled and with more fat than other cuts, this steak is bursting with deliciousness and a subtle butte...
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Grade: AAA Canadian meat aged 60 days. Selection 1913 Manhattan steaks are carved out of the strip loin. Double-cut into thicker pieces, it is easi...
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Grade: AAA Canadian meat aged 60 days. Do you have a huge appetite? Have you been challenged? Or, do you need a dish you can share with a friend? L...
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Guaranteed tenderness! Tenderloin or filet mignon is probably the least active muscle in beef. Even though it’s very lean, it is the tenderest cut....
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If you are a fan of beef flap meat steak (or bavette), you will be pleased with this one. Its three peppercorn marinade gives it the steakhouse fla...
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Grade: AAA Canadian meat aged 60 days. Flat iron or top blade steak is an underrated cut that deserves to be tasted. Now gaining momentum, its fans...
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Grade: AAA Canadian meat aged 60 days. Rib-eye steak is a boneless rib steak that enjoys more marbling than other steaks, which makes it probably t...
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Striploin steak certified Boeuf Québec aged 21 days. This AA+ meat comes from Ferme Boeufs des Patriotes located in St-Jean-sur-Richelieu. The ...
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Rib steak certified Boeuf Québec aged 21 days. This AA+ meat comes from Ferme B. et L. Desrosiers located in Mirabel. The Boeuf Québec program is...
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