Cuts by Colour

Follow our colour-coding to learn more about where the main beef cuts are located and their descriptions.

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

Eye of Round Quick Roast

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

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.

Round Marinating Steak

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 Oven Roast

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 think sliced to serve.

Sirloin Tip Rotisserie Roast

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.

Common Cuts | Sirloin + Loin

Top Sirloin Premium Oven Roast

This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.

Top Sirloin Grilling Steak

This lean steak is good for pan-searing, broiling or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.

Top Sirloin Cap Off Grilling Steak

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.

Top Sirloin Grilling Steak (Filet)

This lean steak is good for pan-searing, broiling or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.

Centre Cut Tenderloin Premium Oven Roast

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.

T-Bone Grilling Steak

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.

Strip Loin Premium Oven Roast

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.

Strip Loin Grilling Steak

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.

Alternate Cuts | Sirloin + Loin

Top Sirloin Premium Rotisserie Roast

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.

Top Sirloin Grilling Medallion

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.

Butt Tenderloin Premium Oven Roast

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 Premium Quick Roast

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.

Porterhouse Grilling Steak

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.

Short Tenderloin Premium Oven Roast

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.

Sirloin Grilling Steak

This steak is the standard grilling steak that most people reference. Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.

Common Cuts | Rib

Rib Premium Oven Roast

Rib Roast is ever tender and flavourful. As a premium Oven Roast, this cut is luxury priced and delivers tender eating experience.

Prime Rib Premium Oven Roast

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 Cap Off Grilling Steak

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 Cap Off Premium Oven Roast

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.

Rib Eye Grilling Steak

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.

Simmering Short Ribs

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.

Alternate Cuts | Rib

Prime Rib Grilling Steak

One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.

Rib Eye Grilling Medallion

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.

Rib Eye Premium Oven Roast

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.

Simmering Short Ribs Boneless

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.

Common Cuts | Chuck

Blade Pot Roast

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.

Blade Simmering Steak

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.

Boneless Short Ribs

Bottom Blade Pot Roast Boneless

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.

Bottom Blade Simmering Steak Boneless

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.

Stewing Beef

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.

Cross Rib Simmering Steak Boneless

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.

Marinating Short Ribs (Korean style short ribs)

Best marinated before grilling or pan frying. Quick tip: add 2 tbsp cornstarch to ½ cup marinade to maximize perceived tenderness.

Top Blade Pot Roast

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.

Top Blade Simmering Steak

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.

Cross Rib Pot Roast Boneless

A lean flavourful beef cut, Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.

Alternate Cuts | Chuck

Common Cuts | Flank + Plate

Flank Marinating Steak

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.

Outside Skirt Marinating Steak

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.

Alternate Cuts | Flank + Plate

Inside Skirt Marinating Steak

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.

Common Cuts | Brisket + Shank

Brisket Pot Roast Boneless

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.

Brisket Double/ Point End/ Deckle

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.

Alternate Cuts | Brisket + Shank

Brisket Flat End

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.

Shank Centre Cut Stewing Beef Boneless

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.

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.

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.

Tenderness Rule Of Thumb

The farther a cut is from hoof, horn and hip the more tender the meat. BUT less tender cuts often have more flavour!

Buying and Cooking Chart
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