Cuts by Colour
No matter how you slice it, beef is a staple on menus across Canada.
Buying & Cooking Canadian Beef, Enjoy!
No matter how you slice it, beef is a staple on menus across Canada.
Buying & Cooking Canadian Beef, Enjoy!
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.
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.
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.
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.
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.
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)
An alternative to Eye of Round Oven Roast, Quick Roast is cut to be about 1 lb, shaped like a Tenderloin. Oven roast in less than an hour. Taken from the lean round, carve across the grain into thin slices to optimize tenderness.
Inside Round Quick roast is an Inside Round Oven Roast that has been cut to be about 1 lb and shaped much like a Tenderloin. This lean cut can be oven roasted in less than an hour. More flavourful than Eye of Round and more tender than Outside Round. Best oven roasted at 275°F to at least medium-rare 145°F (63°C). Carve across the grain into thin slices to optimize tenderness.
Generally sold at an intermediate price, Round Steak is moderately tender and lean, with mild 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).
Sirloin Tip is a moderately tender Oven Roast sold at an intermediate price with good beefy flavour. To maximize tenderness, cook to medium-rare 145°F (63°C). Let cooked roast rest for 15 minutes (at least). Carve across the grain into thin slices to serve.
A Rotisserie Roast is an Oven Roast that is cut and tied to have an even shape so that it roasts easily and cooks evenly when rotisserie roasted. This roast is best pierced all over and marinated 8 to 12 hours before barbecue roasting. Sirloin Tip is moderately tender at an intermediate price with good beefy flavour.
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
This lean steak is good for pan-searing, broiling or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.
This steak is the standard grilling steak that most people reference – Cap Off means that the top Cap portion has been separated off, so this steak will be more consistent than a whole Top Sirloin Steak. Sirloin delivers great beef flavour and terrific tenderness at an intermediate price. This lean steak is good for pan-searing, broiling or grilling.
This lean steak is good for pan-searing, broiling or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.
This centre section of the whole tenderloin is also known as the Chateaubriand and is characterized as having a nice even shape that makes it ideal for making Beef Wellington. Tenderloin is a soft textured beef cut with less marbling and a unique mild flavour. As a premium Oven Roast, it delivers an extremely lean and tender eating experience at a higher price point.
Cut from the large end of the Short Loin the T-bone Grilling Steak is characterized as having meat from the strip loin on one side of the bone and tenderloin on the other. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.
This Oven Roast has a thinner flatter shape than most roasts, so it will cook in less time that many other roasts. Strip Loin is characterized as having an excellent blend of trim texture and fine marbling delivering exceptional flavour and tenderness.
The Strip Loin Grilling Steak has fine marbling, delivering exceptional flavour and tenderness. A lean cut, also known as the New York steak. Fast cooking and convenient, simply season and cook by grilling, broiling or pan-frying.
A premium Rotisserie Roast meaning it is cut and tied to have an even shape so that it rotates easily and cooks evenly when rotisserie roasted. Top Sirloin is one of the most tender Rotisserie Roasts with good beefy flavour.
This lean steak is cut steak-house style: thick cut, trimmed and tied in a medallion shape so it is easy cooked to perfection and serves up neatly on the plate, without any carving or cutting to serve. Top Sirloin delivers great beef flavour and terrific tenderness.
This tenderloin section is the larger end of the whole tenderloin and is characterized as soft texturized with less marbling that delivers a unique mild flavour. As a premium Oven Roast, this cut is luxury priced and it delivers an extremely lean and tender eating experience.
Strip Loin Quick Roast is a Strip Loin Oven Roast that has been cut to be about a 1lb and shaped much like a Tenderloin. It can be oven roasted in less than an hour and is perfect for small families. Strip Loin is characterized as having an excellent blend of firm texture and fine marbling delivering exceptional flavour and tenderness.
Similar to T-bone Grilling steak, this cut is characterized as having meat from the Strip Loin on one side of the bone and Tenderloin on the other – with the Porterhouse, the Tenderloin portion is larger. This cut can also be called a His and Hers Steak since there are really 2 types of steak here in the one cut – perfect for sharing. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.
This tenderloin section is the smaller tapered end section of the whole tenderloin and is characterized as having soft texture with less marbling and a unique mild flavour. As a premium Oven Roast, it delivers an extremely lean and tender eating experience at a high price point. With the tapered end, the thinnest portion can be used for excellent sit-fry strips or fondue/grilling kabob cubes.
This steak is the standard grilling steak that most people reference. Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.
Rib Roast is ever tender and flavourful. As a premium Oven Roast, this cut is luxury priced and delivers tender eating experience.
The favourite of the restaurant buffet and Sunday night roast beef dinner, the Prime Rib is ever tender and flavourful. As a premium Oven Roast, this cut is luxury priced and delivers tender eating experience.
Rib Steak is ever tender and flavourful and trimming off the Cap means there is less waste, so better value for your money. One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
Rib Roast is ever tender and flavourful and trimming off the Cap means there is less waste, so better value for your money. As a premium Oven Roast, this cut is luxury priced and delivers tender eating experience.
This boneless steak is cut from the centre of the Rib Steak and is considered one of the five most tender beef cuts. It has a reputation for being the most marbled and delivers intense beef flavour and tenderness. Fast cooking and convenient, grilling steaks are tender by nature and always delicious. Simply season and cook by grilling, broiling or pan-frying.
Deep rich beef flavour is the hallmark of Short Ribs. Best cooked by braising to make them fall-off-the-bone tender – slowly simmer in a seasoned broth in covered container, just like a stew.
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling. Medallions are steaks-house style cuts: thick-cut, trimmed and tied in a medallion shape so it is easy to cook to perfection and serves up neatly on the plate, without any carving or cutting to serve.
This boneless Oven Roast is ever tender and very flavourful. As a premium Oven Roast, this cut is luxury priced and delivers tender eating experience.
Deep rich beef flavour is the hallmark of Short Ribs. Can be cut into cubes as stewing beef. Best cooked by braising to make tender – slowly simmer in a seasoned broth in a covered container, just like a stew.
One of the best beef cuts for pot roast or cut into chunks for stew, slowly simmer/ braise in a seasoned broth in a covered container for optimal tenderness.
One of the best beef cuts for simmering steak or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
Deep rich beef flavour is the hallmark of Short Ribs. Can be cut into cubes as stewing beef. Best cooked by braising to make tender – slowly simmer in a seasoned broth in a covered container, just like a stew.
One of the best beef cuts for pot roast or cut into chunks for stew, slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
One of the best beef cuts for simmering steak or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
Cut from the Chuck, stewing beef cubes have deep rich beef flavour. Best cooked by braising to make tender – slowly simmer in a seasoned broth in a covered container.
One of the best beef cuts for simmering steak or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
Best marinated before grilling or pan frying. Quick tip: add 2 tbsp cornstarch to ½ cup marinade to maximize perceived tenderness.
The best beef for pot roast or pulled beef or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
The best beef for simmering steak or cut into chunks for stew. Slowly simmer/braise in a season broth in a covered container for optimal tenderness.
A lean flavourful beef cut, Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.
Deep rich beef flavour is the hallmark of Short Ribs. Best cooked by braising to make them fall-off-the-bone tender – slowly simmer in a seasoned brother in a covered container, just like a stew.
A lean flavourful beef cut, Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.
Works well when marinated, but can also be used as a Grilling Steak seasoned simply, grilled to medium-rare and thinly sliced across the grain; long visible grain, lean fully trimmed so no waste, full beefy flavour. Used in London Broil, Asian or Latin recipes with a moderate price. Season simply or marinate after piercing all over for 4 to 24 hours.
This is a long, think flat steak with strong graining – shaped like a sash. Cut from the plate or underbelly, Outside Skirt is in front of the Flank and has less fat chunks embedded into it but is more marbled and is smaller, thicker and a bit less strong thank Inside Skirt. Trimmed folded over or cut into manageable steak-size lengths. It performs much like Flank Steak but is more flavourful. Great used in Latin flavored dishes or Asian cuisine.
This steak comes from a long, thin, flat cut called Inside Skirt. This cut has strong graining and is shaped like a sash. Cut from the plate or underbelly – diaphragm. Inside Skirt is less marbled and is larger (wider) and thinner than Outside Skirt. Trimmed of silver skin and fat, it usually comes packed at retail as folded over or cut into manageably steak-size lengths. It performs most like Flank Steak but is more flavourful. Great used in Latin flavoured dishes and Asian cuisine.
One of the most flavourful beef cuts, Pot Roast needs to be slowly simmered/braised for optimal tenderness. Brisket can also be cooked slowly on the grill by indirect heat or it can be smoked or made into corned beef.
The thicker section of the brisket that is ideal for barbecue smoking and for turning into pulled beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. It is also good marinated and slow roast/pot-roast/braise.
Thinner section of the brisket that is ideal for corned beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. Also good marinated and slow roast/pot-roast/ braise.
Perfect for stew, this cut has a deep rich beef flavour. Can be cut into cubes as stewing beef. Best cooked by braising to make tender – slowly simmer in a seasoned broth in a covered container.
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.
INSPECTION
Canada’s inspection system helps to ensure Canadians have a safe
and wholesome food supply. The Canadian meat inspection stamp means the meat has met both Canadian and international standards for food safety. Inspection is mandatory.
GRADING
Grading is a quality designation based on several characteristics, including marbling. The top Canadian Grade with the most marbling is Canada Prime, found mainly at fine restaurants. Canada AAA is generally the premium grade followed by Canada AA and Canada A. Grading is not mandatory.
MARBLING
Marbling can enhance beef juiciness and flavour. It refers to the fine white flecks of fat that you see running through the lean beef. The amount
of marbling helps determine the grade of beef.
AGING
Aging can dramatically improve beef tenderness and flavour. It is a carefully controlled process where beef is held at specific temperature and humidity
for a set period of time. Beef is best aged at least 10 to 14 days.
Beef CANNOT be safely aged in a home refrigerator.
.
Receive our weekly blog posts, easy recipes, contests and more. Delivered right to your inbox…