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 want to make a great beef dinner. Here is an intensive look at all the cuts of Canadian Beef you can get and enjoy!!

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.

Inside Round Oven Roast

Hip & Rounds

Inside Round Oven Roast

• More tender than 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 flavor.
• Cook to medium and then let rest.
• Cut across the grain.

Eye of Round Marinating Steak

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

Sirloin Tip Marinating Steak

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

Outside Round Marinating Steak

• Strong flavor, 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 the eye of round oven roast.
• Carve thinly across the grain.

Sirloin Tip Oven Roast

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

Round Marinating Steak

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

Sirloin Tip Rotisserie Roast

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

 Top Sirloin Premium Oven Roast

Sirloin & Loin

Premium Oven Roast

• Very tender and strong flavor.

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 flavor.
• Ideal for Beef Wellington

Strip Loin Premium Oven Roast

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

Strip Loin Grilling Steak

• Lean cut with exceptional flavor 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 flavor.
• Cooks evenly when done on the rotisserie.

Top Sirloin Grilling Medallion

• Tender and full of flavor.
• 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 flavor.
• 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 Roast

Rib

Rib Premium Oven Roast

• Very tender.

Prime Rib Premium Oven Roast

• Tender and flavourful. Great in a leftover sandwich. 
• 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 flavor and is 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 flavor.
• Can be cut into cubes for stewing beef.
• Slowly simmer in the broth.

Blade Pot Roast

Chuck

Blade Pot Roast

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

Blade Simmering Steak

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

Boneless Short Ribs

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

Boneless Bottom Blade Pot Roast

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

Boneless Bottom Blade Simmering Steak

• Best for stewing or simmering beef.
• Slowly simmer in the broth.

Stewing Beef

• Rich and deep beef flavor.
• Slowly simmer in the broth.

Boneless Cross Rib Simmering Steak

• Great for stews or simmering 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 the 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 flavor.
• 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 flavor.
• 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 flavor.
• Perfect for stew.
• Best cooked as braising.

Lean Ground Beef

Ground Beef

Ground beef comes in different degrees of fat. 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.