Cuts by Colour
Follow our colour-coding to learn more about where the main beef cuts are located and their descriptions.
Check out the
Canadian Beef Information Gateway
Canadian Beef Grading Basics
Any cut of beef can be The Best Cut – it is most important to choose the right cut for the cooking method that you want to use.
For example, grilled on the barbecue as a kabob, Stewing Beef cubes may not be very tender . . . but slowly simmered in a savoury blend of broth and red wine and Stewing Beef can become one of the most tender, flavourful beef cuts.
Common Cuts | Hip / Round
Inside Round Oven Roast
Best oven roasted at low temperatures (275°F/135°C) to at least medium rare (145°F/63°C). Carve across the grain into thin slices to optimize tenderness. Taken from the lean round, Inside Round is more flavourful than Eye of Round and more tender than Outside Round.
Eye of Round Oven Roast
One of the leanest beef cuts with the mildest flavour, this cut is generally sold at a moderate price. To maximize tenderness, cook to medium doneness at most. let the cooked roast rest for 15 minutes and carve across the grain into thin slices.
Sirloin Tip Marinating Steak
Generally sold at an intermediate price Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to medium doneness at most.
Eye of Round Marinating Steak
Generally sold at an intermediate price Eye of Round is moderately tender and lean with mild beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to medium doneness at most.
Outside Round Oven Roast
Taken from the lean round, Outside Round is more flavourful than Eye of Round and less tender than Inside Round. Best oven roasted at low temperatures (275°F) to at least medium-rare 145°F (63°C). Carve across the grain into think sliced to optimize tenderness.
Outside Round Marinating Steak
Generally sold at an intermediate price, Outside Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare 145°F (63°C)
Alternate Cuts | Hip + Round
Common Cuts | Sirloin + Loin
Alternate Cuts | Sirloin + Loin
Common Cuts | Rib
Alternate Cuts | Rib
Common Cuts | Chuck
Alternate Cuts | Chuck
Common Cuts | Flank + Plate
Alternate Cuts | Flank + Plate
Common Cuts | Brisket + Shank
Alternate Cuts | Brisket + Shank
INSPECTION
Canada has a comprehensive Meat Inspection System in place to help ensure Canadians have access to a safe, wholesome food supply. Inspection is not related to eating quality or Grading.
Inspection can take place at the federal, provincial and municipal government levels
GRADING
Beef Grading can indicate the amount of marbling in the meat. Grading is a voluntary process for Canadian beef, but Inspection for safety is mandatory.
Canada’s Top Grades, ranging from most to least marbling are: Canada Prime (available mainly in restaurants), Canada AAA, Canada AA or Canada A.
Beef can be sold ungraded, but eating quality can vary. Grading has nothing to do with Inspection.
MARBLING
Marbling can enhance the juiciness and flavour of beef. It refers to the amount of fine white flecks of fat that you see running through the lean meat.
Beef Grading can indicate the amount of marbling in the meat.
AGING
Aging can dramatically improve beef tenderness and flavour. In the aging process, beef is held at controlled temperatures and humidity for a period of time. During this time, enzymes naturally occurring in the meat break down some of the connective tissue that contributes to toughness.
For enhanced eating quality, look for beef that is aged at least 10 to 14 days. Check with your meat counter representative for details about the aging policy of the beef they sell.
Beef CANNOT be safely aged in a home refrigerator.
Buying Guide
There is a lot to choose from when buying Canadian beef, with cuts that slow-simmer or others that are ready in minutes.
Whatever your schedule, beef’s got a cut to fit! 
Buying simplified: Ideally, each cut is organized by cooking method and has the Method as its middle name. For example, a Sirloin Tip Marinating Steak, should be marinated. This makes it easy to know how to cook and also how to swap one cut for another: Can’t find a Strip Loin Grilling Steak – then buy a Rib Eye Grilling Steak instead.
