Join Canada Beef as we chat, barbecue and learn more about different cooking techniques with Grillmasters and sisters Maddie & Kiki.
New episodes every month!
Sheet-pan fajitas have revolutionized traditional Mexican fajitas. The minimal cleanup and hands-off cooking method make this dish a quick, easy, and super tasty weeknight feast!🥩🌯 Maddie & Kiki show you how to use a Blade Simmering steak in this easy dinner solution.
Recipe adapted from the original developed by Maddie & Kiki.
No barbecue? No problem! We’re making Sheet Pan Ground Chuck Burgers!🍔 The prep for these square-shaped burgers is made easy by skipping the usual mixing and shaping steps and baking as one big burger on a sheet pan in the oven. With no flipping to do and minimal clean up, these are super-simple for a quick meal!🥰👏
Recipe adapted from the original developed by Maddie & Kiki.
Let’s kick off the New Year with a quick and easy recipe that is perfect to whip up on a busy weeknight! Air fried steak fingers with country-fried gravy dipping sauce is a combination that is delicious, simple, and a true crowd pleaser! Joining us for Ravenous Rewind is registered dietician, Karine Rekunyk @lovecdnbeef 🥩🔥👏 Check out the juicy info!🥩🤩 visit CDNbeef.ca for delectable recipes, instructional videos, and more!🔥
Recipe adapted from the original developed by Maddie & Kiki.
This week at the BBQ Bunker…🔥 Have you heard of Shoulder Clod Petite Tender? 🥩 It’s a delicious yet uncommon cut known for its tenderness and beefy flavour. It’s as succulent and tender as beef tenderloin but a bit easier on the ol’ pocketbook! 💰 We’re showing you how to make our Spiced Pecan-Crusted Petite Tender Beef Roast with fingerlings and cipollini onions.
Recipe adapted from the original developed by Maddie & Kiki.
Maddie & Kiki celebrated Halloween with the ultimate steak – a tomahawk! They actually celebrated with TWO tomahawk steaks to inject some extra Halloween fun into their day. Follow along as they walk you through the reverse-searing technique and how to make this delicious barbecue recipe. The flavour combination is really unique.
Recipe adapted from the original developed by Maddie & Kiki.
This traditional pub food recipe is enriched with iron and protein from beef skirt steak. Your pub food fave done better! DYK that beef skirt steak has close to the same amount of iron as beef liver? So if you’re not a fan of organ meats, but want an iron boost (+ crave a steak) – beef skirt steak is the beef cut for you!
And with close to 1/3 of Canadian women ages 19-50 years old, iron matters and is a nutrient of concern. Try beef skirt steak on the grill for an iron boost – without the liver!
Recipe adapted from the original developed by Maddie & Kiki.
Ever heard of Hanger Steak? Maddie & Kiki developed this amazing recipe with this unique cut! Bonus – Hangar is one of the top beef cuts for iron and it packs up well for lunches.
Recipe adapted from the original developed by Maddie & Kiki.
Just because the days of serving punch in a bowl are over, doesn’t mean the flavours have to end! This recipe is perfect for those nostalgic vibes, easy clean up, and a ‘set it and forget it’ meal in the summer time. Recipe adapted from the original developed by Maddie & Kiki.
Pro Tip: This BBQ sauce can also be frozen in small freezer-safe jars for future use, and pulled out whenever you need a little flavour boost!
When July hits, we often regret the spirited enthusiasm we had in early spring when we planted 9 or 10 zucchini plants. If you’re up to your eyeballs in zucchini and trying to figure out ways to use them (FYI to our future selves: one zucchini plant is normally PLENTY for a family of four!) then you’ll want to enjoy this recipe on repeat all July long!
If you have any of the whipped feta leftover (which is very unlikely, considering it’s irresistible right off a spoon!) it’s great as a dip for fresh vegetables! Recipe adapted from the original developed by Maddie & Kiki.
This is the type of salad to make for anyone who thinks they don’t like salads! It’s a stunning textural sensation that is both appealing to the palate and the eyes. Grilling the strawberries may seem odd, however it gives them an irresistible caramelized exterior that takes this salad from your classic Niçoise salad to the type of Niçoise salad you’d only find at a high-end restaurant!
Pro Tip: If you still have some of the dressing leftover, it will stay fresh in the fridge for up to a week and can be used in a creamy potato salad or pasta salad! It’s easy to cook for more people by simply throwing another steak on the grill and divide the salad ingredients among more plates!
There’s a reason why everyone loves a special steakhouse dinner — it’s a rich and satisfying meal. These fun skewers bring that steakhouse vibe right into your own backyard! Grillmasters Maddie and Kiki hosted Canada Beef for their LIVE show June 14 as they prepared ‘Steakhouse on a Stick’ Skewers.
With juicy chunks of steak, crisp asparagus, tangy onions and melt-in-your-mouth potatoes, these skewers are a less expensive way to treat the family to a high-end meal, right down to the fancy Gorgonzola cream sauce!
Grillmasters Maddie and Kiki hosted Canada Beef for their LIVE show May 3, serving up Greek-Style Stuffed Oven Roast Beef – a fancy meal for Mom you can make by dressing up Eye of Round. Served with a zesty glaze instead of gravy this is a lighter take on traditional roast beef dinner!
This roast is the perfect thing to serve on a laid-back Sunday when you want the delicious aroma to circulate your home and get your family excited about what’s for dinner! If you’re thinking of omitting the glaze…DON’T! It gives the roast a beautiful, sticky sheen and the perfect balance of tartness and sweetness with every bite. Serve with a salad, or steamed asparagus for a healthy, and satisfying dinner.
Just as shredded cheese is more expensive than buying a block of cheese, you can save more money per pound when buying beef if you put just a bit of work into it.
It’s not hard to do, and you don’t need any special equipment. Follow along as Mel Chmilar, “Dark Side of the Grill”, walks you through step by step how to cut a whole cut of beef into roasts and steaks and other cuts.
For more information on how to cook, nutrition, recipes and videos link here to the Canadian Beef Information Gateway.
Extremely flavourful, Brisket needs to be slowly simmered/braised. Can also be smoked or made into corned beef. There are two cuts from the whole Brisket – Flat and Point.
This thinner section of the brisket is ideal for corned beef. Tender when slowly cooked and thinly sliced.
(a.k.a. Deckle/Double Point) This thicker section of the brisket is ideal for smoking in the barbecue or slowly simmer as a braise for pulled beef.
Whole Rib Eye
Ever-tender and delivers a luxurious, very flavourful eating experience. Available in roasts and steaks.
Trim the whole Rib Eye and then cut into roasts or steaks as illustrated.
——- Illustrates carving direction.
Cut whole Rib Eye from A to B into oven roasts that are sized to best fit your needs.
Starting at one end, cut whole Rib Eye from A to B to make grilling steaks that are 1 1/4 to 1 1/2-inches (3 to 4 cm) thick.
Whole Bone-In Rib (Prime Rib)
Wonderfully flavourful, this cut can be broken down into a premium oven roast and grilling steaks.
Trim the whole Bone-in Rib and then cut into roasts or steaks as shown on the right side.
Cut whole Bone-in rib from A to B into oven roasts that are sized to best fit your needs.
Cut whole Bone-in Rib from A to B to make steaks that are 11/4 to 11/2 inches (3 to 4 cm) think. For boneless Rib Steaks, cut the bone out of each steak.
Extra tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it is ideal for Beef Wellington. The Tenderloin can be cut into 3 portions – Butt, Centre and the Tail.
Trim the whole Tenderloin and then cut into roasts or steaks as shown on the right side.
Either roast the whole Tenderloin as is or cut the Tenderloin from A to B into oven roasts that are sized to best fit your needs.
Starting at one end of the whole tenderloin, cut from A to B to make steaks that are 11/4 to 11/2 inches (3 to 4 cm) thick.
The Outside Round is well suited for slow cooking brining out its robust beef flavour. As this cut comes from muscles located in the leg used for movement, it can have additional connective tissue and reduced marbling.
Trim the whole Outside Round and then cut into roasts or steaks as shown on the right side.
Cut whole Outside Round from A to B into oven roasts that are sized to best fit your needs.
Starting at one end, carve whole Outside Round from A to B to make steaks that are 1-inch (2.5 cm) thick.
Follow along as Mel Chmilar, “Dark Side of the Grill”, walks you through step by step how to cut a whole Strip Loin into an oven roast and grilling steak.
Trim the whole Strip Loin and then cut into roasts or steaks as shown on the right side.
Cut whole Strip Loin from A to B into oven roasts that are sized to best fit your needs.
Starting at one end of the whole Strip Loin, cut from A to B to make steaks that are 1-1/4 to 1-1/2 inches (3 to 4 cm) thick.
With little to no waste, Eye of Round is a super lean cut that can help you stretch your beef budget. Cut the whole Eye of Round into steaks, roasts and even make your own minute steaks – a fast-to-cook cut that you can tenderize yourself with your meat mallet.
Trim the whole Eye of Round and then cut into roasts or steaks as illustrated.
Cut whole Eye of Round from A to B into oven roasts that are sized to best fit your needs.
Starting at one end, carve whole Outside Round from A to B to make steaks that are 1-inch (2.5 cm) thick.
Mel talks about Top Sirloin and how to break this lean cut into Cap Steaks + Roasts and more. And his food for thought: When buying food, consider the value of your investment to nourish. Are you paying for empty calories or investing in food that matters. Beef gives you ZIP – zinc, iron and protein. The bag of chips – just calories and really not much else.
Trim the whole Top Sirloin and then cut into roasts or steaks as illustrated.
Cut whole Top Sirloin from A to B to make two oven roasts (pieces 1 and 2)
This cut come from the Hip primal. This sub-primal can also be known as Beef Round Knuckle. The two most popular retail cuts for this sub-primal are the Sirloin Tip Oven Roast and Sirloin Tip Marinating Steak.
Trim the whole Sirloin Tip and then cut into roasts or steaks as shown on the right side.
Either roast Whole Sirloin Tip from A to B into oven roasts (pieces 1 and 2).
Cut pieces 1 and 2 from C to D, or E to F, to make steaks that are 11/4 to 11/2 inches (3 to 4 cm) thick.
For more information on how to cook, nutrition, recipes and videos link here to the Canadian Beef Information Gateway
Follow our colour-coding to learn more about where the main beef cuts are located and their descriptions.
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