Beef Cuts Chart

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Search Buying and Cooking Canadian Beef The Roundup

Buying Guide There is a lot to choose from when buying SIRLOIN / LOIN RIB CHUCK 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 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 BALL TIP Canada’s inspection system helps to ensure Canadians have a safe and wholesome food supply. The Canadian meat inspection stamp means HIP / ROUND 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. Top Blade Flat Iron Top Blade Flat Iron Grilling Steak (Rib Roast, Standing Rib Roast) (Delmonico, Entrecote) Inspection is mandatory. (Top Chuck Steak, Chuck Mock SIRLOIN TIP (KNUCKLE) Tender Steak, Oyster Blade) 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 Sirloin Tip Fast-Fry Steak Sirloin Tip Marinating Steak (US Prime) (US Choice) (US Select) (US Standard) CHUCK SHORT RIB OUTSIDE ROUND (BOTTOM ROUND) Butt Tenderloin Bottom Sirloin Bavette (Flap) MARBLING 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 Outside Round Short Tenderloin Centre Cut Tenderloin Tenderloin Bavette (Flap) Bavette (Flap) Bavette (Flap) AGING Oven Roast Quick Roast Premium Oven Roast Premium Oven Roast Grilling Steak Fast-Fry Steak Grilling Steak 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 controlled process where beef is held at specific temperature and humidity (Asian/Korean Style Short Ribs) 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 Grilling Steak Outside Round Outside Round Outside Round (Rib Roast, Standing Rib Roast) 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

N D

N Bottom Blade Bottom Blade Simmering N I Pot Roast Boneless Steak Boneless

Eye of Round Eye of Round Eye of Round Eye of Round O RIB CHUCK

O Marinating Steak Fast-Fry Steak Strips for Satay Quick Roast L

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

Type of Beef Refrigerator Freezer H

* Ground Beef 1 Day 2-3 Months Stewing Beef Blade Pot Roast Blade Simmering Steak Variety Meats 1-2 Days 3-4 Months FLANK PLATEBRISKET (i.e. liver, kidney, heart, etc.) SHOULDER CLOD Stewing Beef, Ribs, Whole Inside Round Inside Round Inside Round 2 Days 3-6 Months Oven Roast Stir-Fry Strips, Kabobs Quick Roast K Steaks 3 Days 6-9 Months Tenderness Tips N A • The further from the head, hoof or hip, the more Roasts 3 Days 9-12 Months H tender the meat. S • Tender cuts can be cooked at higher heat Cross Rib Petite Cross Rib Simmering Cooked Meats Cold Cuts 3-4 Days 2-3 Months 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 (Minute Steak, Sandwich Steak) Marinating Medallion for Rouladen (Blade Tender, Blade (Shoulder (clod) Steak, * 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 • Hard working muscles tend to be less tender Medallion Boneless Petite Tender, Teres Major) Chuck Shoulder Steak) film. Once opened use or freeze within 1 day. 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 FLANK STEAK HANGING TENDER SHANK Cubes Minute Steak 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

BEEF DONENESS TEMPERATURES For recipes and complete cooking lessons go to: Medium-Rare Medium Well COOKING GUIDE 145°F (63°C) 160°F (71°C) 170°F (77°C) www.canadabeef.ca

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. thermometer into middle of roast, avoiding TENDERLOIN • STRIP LOIN or tomato or mushroom soup, stirring 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 TOP SIRLOIN or on stovetop over low heat for about heat, in closed barbecue, to desired CUT OPTIONS: CUT OPTIONS: longer or until vegetables are tender. grill or skillet 5 to 7 minutes per side CUT OPTIONS: 3 hours or until fork-tender. Add 3 cups doneness. Move roast to cutting board GRILLING BACK RIBS CUT OPTIONS: until thermometer reads 160°F (71°C). 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 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 of tenderness (most to least) to taste. No Rotisserie? Use indirect heat to MARINATING STRIPS & CUBES TOP SIRLOIN STIR-FRY STRIPS BRISKET SIMMERING SHORT RIBS TENDERLOIN • PRIME RIB barbecue roast: place roast on grill over FLANK • SKIRT TOP SIRLOIN GRILLING CUBES a drip pan, that has been placed on one STEWING BEEF CUBES CUT OPTIONS: STANDING RIB • STRIP LOIN MARINATING SHORT RIBS FAST FRY STEAK • INSIDE ROUND CUT OPTIONS: side of barbecue, under the grill. Turn CHUCK TAIL FLAT RIB EYE • TOP SIRLOIN • RIB OUTSIDE ROUND • EYE OF ROUND GROUND SIRLOIN heat off under the roast. Cook in closed SHANK CENTRE CUT SIRLOIN TIP • RUMP BLADE • SHOULDER • CROSS RIB barbecue at constant heat of 400°F. EYE OF ROUND STRIPS FOR SATAY GROUND ROUND SHANK SPUR BOTTOM SIRLOIN TRI TIP TOP BLADE • CHUCK EYE RIB EYE GROUND CHUCK • EXTRA LEAN INSIDE ROUND • OUTSIDE ROUND BOTTOM BLADE BONELESS CUT OPTIONS: LEAN • MEDIUM • REGULAR EYE OF ROUND BRISKET BONELESS TOP SIRLOIN • SIRLOIN TIP INSIDE ROUND • OUTSIDE ROUND PRIME RIB • CROSS RIB

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