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Home » Everyday ideas » How to Know Your Cuts of Canadian Beef

How to Know Your Cuts of Canadian Beef

April 10, 2018 by Tara Noland 14 Comments

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How to Know Your Cuts of Canadian Beef

Many find beef to be one of the richest tasting proteins. Beef is not only a great source of iron, but it is an amazing key ingredient in many things from juicy and delicious burgers to stews and sauces. The best way to know that you are purchasing fresh beef is when the meat is firm to the touch and dark red. So I thought I would walk you through How to Know Your Cuts of Canadian Beef!

It is important to know the difference between different cuts of beef, especially if you are meal planning or wanting to make a great beef dinner. Here is an intensive look at all the cuts of Canadian Beef you can get and enjoy!! 

How to Know Your Cuts of Canadian Beef

At Canada Beef they have a promise: Each and every day, Canadian beef is produced and delivered with pride and tradition. As exceptional as the land on which it is raised, Canadian beef is excellence without compromise. We will do what is right.

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Inside Round Oven Roast

How to Know Your Cuts of Canadian Beef

 

Hip & Rounds

Inside Round Oven Roast

  • More tender then other round roasts.  
  • Best oven roasted at low temperature.
  • Carve into thin slices to optimize tenderness.

Eye of Round Oven Roast

  • One of the leanest cuts with the mildest flavour.
  • Cook to medium and then let rest.
  • Cut across the grain.

Eye of Round Marinating Steak

  • Mild flavour, moderately lean and tender.
  • Marinate before grilling.
  • Cook to medium doneness for best results.

Sirloin Tip Marinating Steak

  • Strong flavour, moderately tender.
  • Marinate for 4-12 hours.
  • Cook to medium for best results.

Outside Round Marinating Steak

  • Strong flavour, moderately tender.
  • Marinate for 4-12 hours.
  • Cook to medium-rare for best results.

Outside Round Oven Roast

  • Lean and flavourful.
  • Roast at low temperatures.
  • Cut thinly across the grain.

Inside Round Quick Roast

  • Lean and tender.
  • Best cooked to medium rare.
  • Slice across the grain thinly to maximize tenderness.

Eye of Round Quick Roast

  • Alternative to eye of round oven roast.
  • Carve thinly across the grain.

Sirloin Tip Oven Roast

  • Moderately tender, strong flavour.
  • Carve across the grain into thin slices to serve.

Round Marinating Steak

  • Moderately lean and tender with a mild flavour.
  • Marinate for 4-12 hours.
  • Cook to medium rare for best results.

Sirloin Tip Rotisserie Roast

  • Moderately tender, strong flavour.
  • Marinate 8-12 hours.
  • Barbecue or roast for best results.

 Top Sirloin Premium Oven RoastHow to Know Your Cuts of Canadian Beef

Sirloin & Loin

Premium Oven Roast

  • Very tender and strong flavour.

Top Sirloin Cap Off Grilling Steak

  • flavourful and very tender.
  • Good for broiling, grilling or pan-searing.

Top Sirloin Grilling Steak

  • Lean and tender.
  • Pan sear, broil or grill.

T-bone Grilling Steak

  • Tender and delicious.
  • Fast cooking.

Center Cut Premium Oven Roast

  • Soft and tender with a unique mild flavour.
  • Ideal for Beef Wellington

Strip Loin Premium Oven Roast

  • Exceptional tenderness and flavour.
  • Very lean.
  • Cooks faster than most roasts.

Strip Loin Grilling Steak

  • Lean cut with exceptional flavour and tenderness.
  • Also known as New York steak.
  • Season well.
  • Ideal for broiling, grilling and pan frying.

Top Sirloin Premium Rotisserie Roast

  • One of the most tender rotisserie roasts with lots of flavour.
  • Cooks evenly when done on the rotisserie.

Top Sirloin Grilling Medallion

  • Tender and full of flavour.
  • Easy to cook perfectly and serves up nicely.

Butt Tenderloin Premium Oven Roast 

  • Delivers an extremely tender and lean eating experience.

Strip Loin Premium Quick Roast

  • Amazing tenderness and flavour.
  • Roasted in less than an hour.
  • Perfect for small families.

Porterhouse Grilling Steak

  • Tender by nature.
  • Fast cooking and convenient.

Short Tenderloin Premium Oven Roast

  • Extremely lean and tender.
  • Perfect for stir fry strips, kabobs or fondue.

Sirloin Grilling Steak

  • Tender and delicious.

 Prime Rib Premium Oven RoastHow to Know Your Cuts of Canadian Beef

Rib

Rib Premium Oven Roast

  • Very tender.

Prime Rib Premium Oven Roast

  • Tender and flavourful.
  • Perfect for Roast Beef.

Rib Cap Off Grilling Steak

  • Very flavourful and tender.
  • Good for pan searing, grilling and broiling.

Rib Cap Off Premium Oven Roast

  • One of the most tender roasts.

Rib Eye Grilling Steak

  • Intense beef flavour and very tender.
  • Grill, broil or pan fry.

Simmering Short Ribs

  • Fall off the bone tender.
  • Best for simmering in broth.

Prime Rib Grilling Steak

  • One of the most tender and flavourful steaks.
  • Pan sear, broil or grill.

Rib Eye Grilling Medallion

  • Very tender and flavourful.
  • Easy to cook and serve.
  • Broil, grill or pan fry.

Rib Eye Premium Oven Roast

  • Delivers a tender eating experience.
  • Boneless

Simmering Boneless Short Ribs

  • Deep and rich flavour.
  • Can be cut into cubes for stewing beef.
  • Slowly simmer in broth.

Blade Pot Roast

Chuck

Blade Pot Roast

  • Great for pot roast or stew.
  • Braise in a seasoned broth for optimal flavour.

Blade Simmering Steak

  • Great for stews or simmering steak.
  • Slowly braise or simmer in broth for optimal tenderness.

Boneless Short Ribs

  • Deep rich flavour.
  • Braise to tenderize.
  • Slowly simmer in broth.

Boneless Bottom Blade Pot Roast

  • Best for pot roast or stew.
  • Tenderize by simmering in broth.

Boneless Bottom Blade Simmering Steak

  • Best for stew or simmer beef.
  • Slowly simmer in broth.

Stewing Beef

  • Rich and deep beef flavour.
  • Slowly simmer in broth.

Boneless Cross Rib Simmering Steak

  • Great for stews or simmer steak.
  • Simmer slowly for best results.

Marinating Short Ribs

  • Also known as Korean Style Short Ribs.
  • Best marinated before grilling.
  • Use cornstarch in marinade to reach desired tenderness.

Top Blade Pot Roast

  • Best for pulled beef, pot roast or stew.
  • Braise/simmer in broth.

Top Blade Simmering Steak

  • Best for stews or simmering steak.
  • Braise/simmer in broth.

Boneless Cross Rib Pot Roast

  • Lean and flavourful.
  • Pot roast, should be simmered.

Chuck Short Ribs

  • Deep and rich beef flavour.
  • Braise for fall of the bone tender meat.
  • Simmer in broth.

Shoulder Pot Roast

  • Very lean.
  • Braised or simmer for best results.

Flank Marinating Steak

Flank & Plate

Flank Marinating Steak

  • Can be marinated or used as a grilling steak.
  • Grill to medium rare.
  • Slice thinly across the grain.
  • Used in Asian and Latin Cuisine.
  • Great for London Broil.

Outside Skirt Marinating Steak

  • Much like a flank steak but more flavourful.

Inside Skirt Marinating Steak

  • Much like a flank steak but more flavourful.

Brisket 

Brisket & Shank

Boneless Brisket Pot Roast

  • Flavourful cut.
  • Braise or simmer for optimal tenderness.
  • Can be cooked on the grill, smoked or made into corned beef.

Brisket Double/Point End/Deckle

  • Bold flavour.
  • Ideal for BBQ smoking.
  • Great as Pulled Beef.
  • Can also be marinated and slow roasted or braised.

Brisket Flat End

  • Bold beefy flavour.
  • Ideal for Corned Beef.
  • Slow cook and slice thin.
  • Slow roast or braise.

Boneless Shank Center Cut Stewing Beef

  • Rich and deep flavour.
  • Perfect for stew.
  • Best cooked as braising.

Lean Ground Beef

Ground Beef

Ground beef comes in different degrees of fat. A very flexible meat, ground beef can be pan fried for meat sauces, tacos and casseroles or shaped into meatballs, burgers and more.

  • Extra Lean Ground Beef
  • Lean Ground Beef
  • Medium Ground Beef
  • Regular Ground Beef

It is very important to be aware of the different cuts of beef before you purchase them. Beef is a fantastic source of protein and iron and if treated properly, will create a delicious meal for the entire family.

 

 

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Filed Under: Beef, Everyday ideas, How to Cook 101, Popular Posts Tagged With: beef, Canada Beef, Canadian Beef, cuts, cuts of beef, guide, how to

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Comments

  1. robin rue says

    April 11, 2018 at 4:34 pm

    I never knew what any of the cuts really were until I read this. I just know that I buy certain cuts because my family likes them.

    Reply
  2. Jeni Hawkins says

    April 11, 2018 at 5:47 pm

    I totally needed this! I never really knew what brisket was, and some other cuts – and now I know! I’m printing this and putting it on my fridge! Thanks!

    Reply
  3. Scott says

    April 11, 2018 at 6:48 pm

    Living in Iowa, they practically teach this in grade school! We’re all beef experts here!

    Reply
  4. Chrissy Taylor says

    April 11, 2018 at 7:30 pm

    This post has so much great information! I’ve pinned it to come back to later when I need to know which cut of meat to use when! Thank you for posting!

    Reply
  5. Lisa Favre says

    April 11, 2018 at 7:41 pm

    I don’t know my cuts well enough but this chart really is handy! I’m not used to cooking steaks so this would definitely be helpful for me.

    Reply
  6. krystal says

    April 11, 2018 at 8:46 pm

    This was very helpful because I never which cut to buy for certain recipes when I’m out shopping. Some of these were new to me!

    Reply
  7. janis @mommyblogexpert says

    April 11, 2018 at 11:33 pm

    Such a comprehensive guide to every kind of cut of meat. I learned so much from this post and will definitely be referring back to it when I’m working on my grocery shopping list.

    Reply
  8. Toni | Boulder Locavore says

    April 12, 2018 at 12:26 am

    This is a great guide and really awesome tips! I’ll definitely save this for future reference!

    Reply
  9. Allison Cooper says

    April 12, 2018 at 5:50 am

    Well this was eye opening for me! I don’t pretend to know my way around the kitchen like a pro so I learned a lot!

    Reply
  10. Claudia Krusch says

    April 12, 2018 at 12:13 pm

    Such a great post! So informative! I’ve never known there were so many different types of cuts! WOW!

    Reply
  11. Gary says

    February 11, 2021 at 2:03 pm

    Love the buying and cooking Canadian beef chart..one of the best beef cuts charts I’ve ever seen. When I download and print, the print is too small to read and increasing the chart size makes everything blurry. Do you have a readable sized chart I can purchase?

    Reply
    • Tara Noland says

      February 11, 2021 at 2:17 pm

      Hi Gary, I got that chart from Canadian Beef, maybe you could get in touch with them and they could help you out. https://canadabeef.ca/ Just mention my site and the chart that you want, I am sure they can help you out.

      Reply
  12. Andre says

    May 10, 2021 at 3:53 pm

    Too much advertising

    Reply
    • Tara Noland says

      May 10, 2021 at 3:56 pm

      Sorry Andre, I rarely get a complaint and it is how I get paid and support my family and pay my staff while working full time on my blog. You, fortunately, get it all for free.

      Reply

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