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Buying and Cooking Canadian Beef Search

The Roundup

Buying Guide
There is a lot to choose from when buying
Canadian beef, with cuts that slow-simmer
SIRLOIN / LOIN RIB CHUCK
or others that are ready in minutes. Whatever
your schedule, beef’s got a cut to fit!
Buying simplified: Ideally, each cut TOP SIRLOIN STRIP LOIN RIB PECTORAL
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 Top Sirloin Premium Top Sirloin Premium Top Sirloin Cap Grilling Steak Top Sirloin Cap Strip Loin Grilling Steak Strip Loin Grilling Medallion
another: Can’t find a Strip Loin Grilling Steak Oven Roast Rotisserie Roast (Culotte) Fast-Fry Steak (New York Strip, Delmonico, Strip)
Beef Marinating Strips Stewing Beef
- then buy a Rib Eye Grilling Steak instead.
Rib - Cap Off Beef Grilling Back Ribs Rib Cap
BONELESS
TOP BLADE
RIB EYE
Sirloin Top Sirloin Top Sirloin Cap Top Sirloin Strip Loin Strip Loin

Beef Basics Grilling Steak Grilling Steak Off Grilling Steak Grilling Medallion Premium Oven Roast Premium Quick Roast

BOTTOM SIRLOIN
INSPECTION
HIP / ROUND
BALL TIP
Canada’s inspection system helps to ensure Canadians have a safe
and wholesome food supply. The Canadian meat inspection stamp means Rib Eye Rib Eye Rib Eye Rib Eye
Premium Oven Roast Grilling Steak Fast-Fry Steak Grilling Medallion
the meat has met both Canadian and international standards for food safety. (Rib Roast, Standing Rib Roast) (Delmonico, Entrecote)
Top Blade Flat Iron Top Blade Flat Iron Grilling Steak
Inspection is mandatory. (Top Chuck Steak, Chuck Mock
Tender Steak, Oyster Blade)
SIRLOIN TIP (KNUCKLE)
Bottom Sirloin Bottom Sirloin Bottom Sirloin BEEF SHORT RIB
GRADING Ball Tip Tip Marinating Steak Tip Fast-Fry Steak
Grading is a quality designation based on several characteristics, including BOTTOM
marbling. The top Canadian Grade with the most marbling is Canada Prime, SIRLOIN TRI TIP
found mainly at fine restaurants. Canada AAA is generally the premium grade
followed by Canada AA and Canada A. Grading is not mandatory.
Sirloin Tip Sirloin Tip Sirloin Tip Sirloin Tip Top Blade Pot Roast
Rotisserie Roast Oven Roast Quick Roast Marinating Medallion (Chuck Eye Roast)
CANADA BEEF GRADES Simmering Short Ribs Simmering Short Ribs Short Rib Sliced
Bottom Sirloin Tri Tip Bottom Sirloin Bottom Sirloin Boneless (Korean Style Short Ribs)
(Aiguillette Baronne, Loin Tri Tip) Tri Tip Grilling Steak Tri Tip Oven Roast
Canada Prime Canada AAA Canada AA Canada A

TENDERLOIN Bottom Sirloin Flap OVEN READY RIB

Top Blade Simmering Steak Stewing Beef
Whole Tenderloin
(US Prime) (US Choice) (US Select) (US Standard)
Sirloin Tip Fast-Fry Steak Sirloin Tip Marinating Steak

CHUCK SHORT RIB

OUTSIDE ROUND
Bottom Sirloin Bavette (Flap)
MARBLING (BOTTOM ROUND) Butt Tenderloin
Premium Oven Roast (Bavette, Steak Tips/Tails)
Marbling can enhance beef juiciness and flavour. It refers to the fine white
Oven Ready Rib Prime Rib Boneless Rib Premium Rib Cap Off
flecks of fat that you see running through the lean beef. The amount Rotisserie Roast Oven Roast Premium
of marbling helps determine the grade of beef. Oven Roast

Bottom Sirloin Bottom Sirloin Bottom Sirloin

Outside Round Short Tenderloin Centre Cut Tenderloin Tenderloin
AGING Oven Roast
Outside Round
Quick Roast Premium Oven Roast Premium Oven Roast Grilling Steak
Bavette (Flap)
Fast-Fry Steak
Bavette (Flap)
Grilling Steak
Bavette (Flap)
Marinating Strips
Aging can dramatically improve beef tenderness and flavour. It is a carefully (Chateaubriand) (Filet Mignon, Beef Filet) Chuck Short Ribs Marinating Short Ribs
(Asian/Korean Style Short Ribs)
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. SHORT LOIN Prime Rib Premium Prime Rib Prime Rib
Beef CANNOT be safely aged in a home refrigerator. Oven Roast Grilling Steak Fast-Fry Steak Rib Cap Off CHUCK TAIL FLAT
(Rib Roast, Standing Rib Roast) Grilling Steak
Outside Round Outside Round Outside Round
Rotisserie Roast Marinating Steak Fast-Fry Steak
(Minute Steak, RIB STEAKS
Sandwich Steak)

Safe Food Handling EYE OF ROUND Wing Premium Bone-in Strip Loin Wing Fast-Fry Steak Porterhouse Porterhouse
Oven Roast Grilling Steak Grilling Steak Fast-Fry Steak
LOIN STEAKS Chuck Tail Flat Boneless Short Ribs
T-Bone Grilling Steak T-Bone Fast-Fry Steak
Prime Rib (Ribs 7-12) Standing Rib (Rib 6)
CHUCK ROLL

Whole Eye of Round Eye of Round T-Bone Grilling Steak T-Bone Fast-Fry Steak Porterhouse T-Bone Wing
Oven Roast
THERMOMETER PLACEMENT
SIRLOIN
ROUND

LOIN

Eye of Round Eye of Round Eye of Round Eye of Round RIB CHUCK Bottom Blade
Pot Roast Boneless
Bottom Blade Simmering
Steak Boneless
Marinating Steak Fast-Fry Steak Strips for Satay Quick Roast
P/

BEEF STORAGE (from packaged on date or date from butcher) INSIDE ROUND (TOP ROUND)
HI

Type of Beef Refrigerator Freezer

Ground Beef
*
1 Day 2-3 Months
Variety Meats
1-2 Days 3-4 Months
FLANK PLATE BRISKET Stewing Beef Blade Pot Roast Blade Simmering Steak

(i.e. liver, kidney, heart, etc.)

Whole Inside Round Inside Round
SHOULDER CLOD
Inside Round
Stewing Beef, Ribs, 2 Days 3-6 Months Oven Roast Quick Roast
Stir-Fry Strips, Kabobs
K

Steaks 3 Days 6-9 Months Tenderness Tips

SHAN

Roasts 3 Days 9-12 Months • The further from the head, hoof or hip, the more
tender the meat.
Cooked Meats Cold Cuts 3-4 Days 2-3 Months • Tender cuts can be cooked at higher heat Cross Rib Petite Cross Rib Simmering
Cross Rib Shoulder Cross Rib
Inside Round Fast-Fry Steak Inside Round Inside Round in less time. Shoulder Tender Steak Boneless
Marinating Pot Roast Pot Roast
* For ground meats with longer storage time, look for packs that have a “best before” date. These come in tube-like packs or deeper plastic trays sealed with a plastic (Minute Steak, Sandwich Steak) Marinating Medallion for Rouladen (Blade Tender, Blade (Shoulder (clod) Steak,
• Hard working muscles tend to be less tender Medallion Boneless
film. Once opened use or freeze within 1 day. Petite Tender, Teres Major) Chuck Shoulder Steak)
but very flavourful.

HIP
Grilling

Ground Beef FLANK / PLATE BRISKET / SHANK

Sauté / Pan Fry
INSIDE SKIRT OUTSIDE SKIRT BRISKET
EXTRA LEAN LEAN Boneless Hip Hip Marinating Strips
GROUND BEEF GROUND BEEF (Round) for Stir-Fry
Maximum fat Maximum fat
content 10% content 17%
(90% lean) (83% lean)
Oven Roasting
Outside Outside Skirt Fajita Strips Double / Point End / Deckle Flat End
Inside Skirt Inside Skirt Inside Skirt Skirt (Ideal for Pulled Beef (Ideal For Corned Beef)
Steak Fajita Strips and Barbeque Smoking)
Brisket Brisket Pot Roast Boneless

Hip Marinating Hip Fast-Fry

Cubes Minute Steak
FLANK STEAK HANGING TENDER SHANK Braising, Simmering,
MEDIUM REGULAR Stewing or Pot Roasting
GROUND BEEF GROUND BEEF
Maximum fat Maximum fat
content 23% content 30%
(77% lean) (70% lean)

Smoking
Round Marinating Flank Steak Hanging Tender Shank Centre Cut Stewing Beef Shank Spur Stewing Beef Shank Centre Cut Stewing Beef
Steak (Hanger Steak, Hanging Tenderloin, Onglet) Boneless

COOKING GUIDE
BEEF DONENESS TEMPERATURES

www.canadabeef.ca
For recipes and complete cooking lessons go to:

Medium-Rare Medium Well

145°F (63°C) 160°F (71°C) 170°F (77°C)

GRILLING STEAKS MARINATING STEAKS SIMMERING STEAKS / QUICK COOK, FAST FRY
OVEN ROASTS POT ROASTS ROTISSERIE ROASTS STEWING BEEF GROUND BEEF
& MEDALLIONS & MEDALLIONS STRIPS & STIR FRY

1. Season roast and place in shallow roasting 1. Heat 2 tbsp vegetable oil in Dutch oven Before cooking, season or marinate Top Sirloin 1. Season steak/medallion. 1. Pierce steak or medallions all over 1. Season steak/strips. Brown all over in hot 1. Cut meat into cubes if necessary. 1. Season beef. 1. Cook in non-stick skillet over
pan without water and lid. Insert oven proof or heavy stockpot over medium-high heat. or Prime Rib 2 to 4 hours. For all others, marinate with fork. lightly oiled skillet. Add sliced vegetables Coat with flour seasoned with salt medium-high heat 8 to 10 minutes,
thermometer into centre of roast, avoiding Season roast; brown all over in hot oil. 12 to 24 hours before cooking. To marinate: Pierce 2. Grill, broil or pan-fry using medium-high (such as onion, sweet green pepper and pepper; shake off excess flour. 2. Cook in hot lightly oiled non-stick skillet breaking into small chunks with
fat or bone. Remove roast; set aside. Add 1 cup diced roast all over with fork; place in sealable freezer heat, turning twice or more with tongs. 2. Place in sealable freezer bag with and garlic) if desired. In lightly oiled Dutch oven, brown meat using medium heat for 2 to 4 minutes back of spoon. Cook thoroughly
vegetables, such as carrot, onion bag with marinade. 1 cup (250 mL) marinade (such as in batches. Add minced onions and garlic; per side for steak, 1 minute per side and until browned.
2. Oven-sear by placing uncovered roast and garlic. Cook until lightly browned, 3. Cook to at least med-rare 145°F (63°C). teriyaki sauce or salad dressing); 2. Add enough liquid (such as canned soup cook to soften. for strips, or until beef is browned,
in preheated 450ºF oven for 10 minutes. adding more oil if necessary. 1. Place drip pan under grill; add some water refrigerate for 8 to 12 hours. or tomatoes, broth or red wine) to just but still pink inside. 2. Drain.
to pan; preheat barbecue to 400°F. cover beef. 2. Add enough liquid, such as broth, tomato
3. Reduce heat to 275ºF. Cook to desired 2. Stir in 1 to 2 cups liquid, such as CUT OPTIONS: 3. Discard marinade. Grill, broil or pan-fry juice or red wine, to just cover beef. 3. Remove from pan . For steak, serve 3. Add to pasta sauce, chili, casserole, etc.,
doneness. red wine, broth, canned tomatoes 2. Place roast on spit rod; insert meat using medium-high heat, turning twice or 3. Simmer, covered, in 325°F oven with steak sauce if desired. For stir-fry seasoning to taste.
or tomato or mushroom soup, stirring thermometer into middle of roast, avoiding TENDERLOIN • STRIP LOIN more with tongs.Cook to at least med-rare or on stove top approximately 3. Simmer, covered tightly, in 325°F strips, add sliced vegetables to skillet
4. Remove from oven, cover loosely with foil up browned bits. Return roast to pot. spit rod. Discard marinade (if using). BOTTOM SIRLOIN TRI TIP 145°F (63°C). 1-1/4 hours or until tender. oven or on stove top for at least and cook for 5 minutes. Add stir-fry
and let rest for at least 15 minutes. T-BONE • WING • PORTERHOUSE 1 hour or until fork-tender. Add chunks sauce and cooked beef strips back BURGERS: Cook 3/4-inch thick patties
3. Simmer, covered tightly, in 325°F oven 3. Cook roast over drip pan using medium of vegetables and cook 30 minutes to pan; heat through. using medium-high heat on lightly oiled
heat, in closed barbecue, to desired TOP SIRLOIN
or on stovetop over low heat for about
GRILLING BACK RIBS CUT OPTIONS: CUT OPTIONS: longer or until vegetables are tender. grill or skillet 5 to 7 minutes per side
3 hours or until fork-tender. Add 3 cups doneness. Move roast to cutting board until thermometer reads 160°F (71°C).
CUT OPTIONS: CUT OPTIONS:
vegetable chunks during final 45 minutes, and let stand 15 minutes before carving. RIB • RIB EYE SIRLOIN TIP • EYE OF ROUND BLADE • CROSS RIB
cuts are listed in order
of tenderness (most to least)
if desired. Skim fat from sauce and season Bottom Sirloin Bavette (Flap) INSIDE ROUND • OUTSIDE ROUND BOTTOM BLADE • TOP BLADE CUT OPTIONS: STRIP LOIN • SIRLOIN TIP
to taste. No Rotisserie? Use indirect heat to MARINATING STRIPS & CUBES BRISKET TOP SIRLOIN STIR-FRY STRIPS
TENDERLOIN • PRIME RIB barbecue roast: place roast on grill over SIMMERING SHORT RIBS
FLANK • SKIRT TOP SIRLOIN GRILLING CUBES CUT OPTIONS:
STANDING RIB • STRIP LOIN a drip pan, that has been placed on one STEWING BEEF CUBES
CUT OPTIONS: side of barbecue, under the grill. Turn MARINATING SHORT RIBS FAST FRY STEAK • INSIDE ROUND
RIB EYE • TOP SIRLOIN • RIB CHUCK TAIL FLAT GROUND SIRLOIN
heat off under the roast. Cook in closed OUTSIDE ROUND • EYE OF ROUND
SIRLOIN TIP • RUMP BLADE • SHOULDER • CROSS RIB SHANK CENTRE CUT GROUND ROUND
barbecue at constant heat of 400°F. EYE OF ROUND STRIPS FOR SATAY
BOTTOM SIRLOIN TRI TIP TOP BLADE • CHUCK EYE SHANK SPUR GROUND CHUCK • EXTRA LEAN
RIB EYE
INSIDE ROUND • OUTSIDE ROUND BOTTOM BLADE BONELESS LEAN • MEDIUM • REGULAR
CUT OPTIONS:
EYE OF ROUND BRISKET BONELESS
TOP SIRLOIN • SIRLOIN TIP
INSIDE ROUND • OUTSIDE ROUND
PRIME RIB • CROSS RIB

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© Canada Beef Inc, 2015. Printed in Canada. M01Y15-152156 CBBCG_v-P-0115