Cuts by Color
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!
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.
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