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Canadian Beef Merchandising Guide

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Canadian Beef Merchandising Guide CANADIAN BEEF MERCHANDISING GUIDE Bottom Sirloin Tri-Tip Grilling Steak Shoulder Pot Roast Bottom Sirloin Boneless Tri-Tip Oven Roast Sirloin Tip Sirloin Tip Sirloin Tip Shoulder Pot Roast Oven Roast Fast-Fry Sirloin Tip Marinating Short Ribs Steak Rotisserie Roast Steak Simmering Short Ribs Simmering Short Ribs Boneless Bottom Sirloin Tip Bottom Sirloin Tip Marinating Steak Fast-Fry Steak Stewing Beef Beef Marinating Strips Eye of Round Beef Grilling Back Ribs Eye of Round Marinating Eye of Round Eye of Round Oven Roast Steak Fast-Fry Strips for Steak Satay Top Sirloin Cap Top Sirloin Cap Top Sirloin Cap Grilling Steak Fast-Fry Steak Fast-Fry Strips Top Sirloin Cap Grilling Cubes Cross Rib Pot Roast Boneless Cross Rib Shoulder Tender (Teres Major) Rib Eye Cross Rib Rib Eye Grilling Steak Simmering Steak Premium Oven Rib Eye Boneless Roast Outside Round Outside Round Top Sirloin Cap Fast-Fry Steak Oven Roast Marinating Grilling Medallion Outside Round Steak Outside Round Top Sirloin Cap Off Rotisserie Roast Fast-Fry Steak Grilling Steak Cross Rib Simmering Steak Cross Rib Pot Roast Top Sirloin Sirloin Prime Rib Premium Grilling Steak Top Sirloin Rib Premium Inside Round Inside Round Premium Top Sirloin Oven Roast Boneless Grilling Steak Rib Roast Prime Rib Oven Roast Inside Round Marinating Steak Oven Roast Premium Premium Oven Roast Rotisserie Roast Oven Roast Inside Round Inside Round for Rouladen Fast-Fry Steak Top Blade Top Blade Top Blade Flat Iron Pot Roast Simmering Steak Prime Rib Grilling Steak Prime Rib Premium Rib Cap Off Butt Tenderloin Oven Roast Grilling Steak Tenderloin Tenderloin Short Tenderloin Premium Oven Grilling Steak Roast Hip Fast-Fry Minute Steak Hip Marinating Standing Rib Round Cubes Prime Rib (Ribs 7 - 12) (Rib 6) Bottom Blade Bottom Blade Marinating Steak Hip Marinating Strips Pot Roast Boneless Simmering Steak Stewing Beef for Stir-Fry Boneless Strip Loin Strip Loin Grilling Steak Premium Strip Loin Oven Roast Strip Loin Grilling Strip Loin Medallion Fast-Fry Steak Blade Simmering Steak Blade Pot Roast Wing Premium Oven Roast Bone-in Strip Loin Grilling Steak Boneless Brisket Flank Marinating Flank Steak Seasoned Bottom Brisket Simmering Strips Steak Ground Beef - Sirloin Flap London Broil T-Bone Porterhouse Grilling Steak Grilling Steak Wing Fast-Fry Steak Inside Skirt Outside Skirt Porterhouse T-Bone Wing Centre Cuts Shank Spur Shank Centre Cut Skirt Stewing Beef Stewing Beef Stewing Beef Boneless Marinating Steak WHERE CUTS COME FRom … QUALITY GRADES Standards Used for Quality Grade Determination GRADING Grade Marbling* Maturity** Meat Colour Fat Colour Muscling Meat Texture Grading is a quality designation based on several character- CANADA*** istics, including marbling. The top Canadian Grade is Canada Prime Slightly Youthful Bright red White Good Muscling Firm only Prime, found mainly at fine restaurants. In stores, Canada AAA abundant only or amber or better is generally the premium grade, with the most marbling, AAA Small Youthful Bright red White Good Muscling Firm only followed by Canada AA and Canada A. only or amber or better AA Slight Youthful Bright red White Good Muscling Firm only MARBLING only or amber or better Marbling can enhance beef juiciness and flavour. It refers to A Trace Youthful Bright red White Good Muscling Firm only the amount of fine white flecks of fat that you can see running only or amber or better through the lean beef. The amount of marbling helps determine * * The Canadian marbling standards were changed in 1996 to mirror the copyrighted marbling standards of the United States. * * Maturity is based on approximate ages determined by physiological criteria. the grade of beef. * * * Standards as of September 2007 AGING The Yield Grades Aging can dramatically improve beef tenderness and flavour. It When a carcass qualities for Canada Prime or any of the Canada A grades a is a carefully controlled process where beef is held at specific prediction of lean yield is also made. Lean yield is not dressing percentage. temperature and humidity for a set period of time. Premium Estimated Yield (%) beef is ages at least 10 to 14 days. Beef cannot be safely aged Canada 1 (Y1) 59% or more in a home refrigerator. BUYING QUALITY BEEF Canada 2 (Y2) 54% to 58% BRAND-NAME BEEF Canada 3 (Y3) 53% or less INSPECTION A brand name on pack is a signal of quality and consistency. Three measurements are used to determine yield: Canada’s inspection system helps to ensure Canadians have a safe Each brand of beef will set specific standards for things such a) rib-eye length and wholesome food supply. The Canadian meat inspection stamp as the length of aging and amount of marbling. Buying a brand b) rib-eye width means the meat has met both Canadian and international standards of beef helps you enjoy the same flavour, tenderness and c) fat depth on the rib-eye for food safety. juiciness, time after time. These values are then inserted into a lean yield prediction equation. Yield grades 1, 2 or 3 are assigned in accordance with the lean yield percentages calculated. www.behindthebeef.ca Extra Lean Lean Medium Regular Extra Lean Extra Lean Extra Lean www.canadianbeef.info Ground Beef Ground Beef Ground Beef Ground Beef Ground Beef - Ground Beef - Ground Beef - Maximum Fat Maximum Fat Maximum Fat Maximum Fat Round Sirloin Chuck Disclaimer: This information has been compiled from sources and documents believed to be reliable. The accuracy of the information presented is not guaranteed, Content 10% Content 17% Content 23% Content 23% nor is any responsibility assumed or implied by the Beef Information Centre and their partners for any damages or loss resulting from inaccuracies or omissions. CANADIAN BEEF: BUYING & COOKING GUIDE OVEN ROASTS* POT ROASTS ROTISSERIE ROASTS* STEWING BEEF *INCLUDES PREMIUM OVEN ROASTS *INCLUDES PREMIUM ROTISSERIE ROASTS 1 S eason roast. Place on rack in shallow roasting pan. 1 S eason roast. In lightly oiled Dutch oven or stockpot, For Premium Rotisserie Roast, season roast or marinate for 1 Coat beef pieces in a mixture of flour, salt and pepper. Insert meat thermometer into centre of roast. Oven-Sear brown roast using medium-high heat. 2 to 4 hours. For Rotisserie Roast marinate for 4 to 12 hours. In lightly oiled Dutch oven or stock pot, brown meat in in preheated 450°F (230°C) oven for 10 minutes. To marinate: Pierce roast all over with fork. Place in large batches. Add onions and other seasonings, as desired. 2 R educe heat to 275°F (140°C); cook uncovered to 2 A dd 1 to 2 cups (250 to 500 mL) liquid (such as red wine, sealable freezer bag with 2 cups (500 mL) marinade (such as desired doneness, removing from oven when 5°F (3°C) broth, canned tomatoes or soup). teriyaki sauce or salad dressing); refrigerate. Discard marinade 2 A dd enough liquid (such as broth, tomato juice or red below finished temperature. (Bone-in roast can take 30 to before cooking. wine) to just cover beef. 45 minutes longer. Tenderloin can take 30 to 60 minutes 3 S immer (braised/pot roast), covered, on stove top or in less.) 325°F (160°C) oven for 3 hours or until fork tender. Add 1 P lace drip pan containing 1/2 inch (1 cm) water under 3 S immer (braise/stew), covered, on stove top or in 3 Cover with foil and let stand for at least 15 minutes before chunks of vegetables for final 45 minutes, if desired. Skim grill. Preheat barbecue to medium-high 400°F (200°C). 325°F (160°C) oven about 1 hour or until fork tender. Add carving into thin slices. fat from sauce and season to taste. To Cook with Rotisserie: insert spit rod lengthwise chunks of vegetables and cook an additional 30 minutes through centre of roast; secure with holding forks and until vegetables are tender. *ESTIMATED COOK TIME (HOURS) place roast over drip pan. To Cook without Rotisserie: WEIGHT MEDIUM-RARE MEDIUM TO WELL-DONE WEIGHT Place roast on grill over drip pan moved to one side; turn (KG) 145°F (63°C) 160°F (71°C) OR + (LB) heat off under just the roast. 1 1-3/4 to 2-1/4 2 to 2-1/2 2 1.5 2 to 2-1/2 1-1/4 to 2-3/4 3 2 I nsert meat thermometer into middle of roast avoiding 2 2-1/4 to 2-3/4 2-1/2 to 3 4 spit rod (if using). Cook at constant heat, in closed 2.5 2-1/2 to 3 2-3/4 to 4-1/4 5.5 barbecue, until thermometer reads 155°F (68°C) for *Cook Times are guidelines only and vary with oven and roast shape - roasts may be medium (about 30 minutes per lb (500 g). done up to 30 minutes sooner or later than estimated. Use a meat thermometer to know doneness. 3 R emove roast to cutting board; cover with foil for 10 to 15 TENDERNESS RATING minutes. Carve across the grain. HHHHH TENDERLOIN • PRIME RIB • STRIP LOIN • RIB EYE • TOP SIRLOIN • RIB HHH SIRLOIN TIP • RUMP • TRI-TIP TOP SIRLOIN • PRIME RIB • SIRLOIN TIP HH INSIDE ROUND • OUTSIDE ROUND • EYE OF ROUND BLADE • SHOULDER • CROSS RIB • BRISKET INSIDE ROUND • OUTSIDE ROUND • CROSS RIB SHort RIBS • STEWING BEEF • SHANK SAFE FOOD MINI QUICK ROASTS* SIMMERING STEAKS* HANDLING STORAGE CHART *INCLUDES PREMIUM QUICK ROASTS *INCLUDES SIMMERING STRIPS (FROM PACKAGES ON DATE OR 1 S eason roast. Insert meat thermometer lengthwise into 1 S eason steak/strips. In hot, lightly oiled skillet, brown all DATE FROM BUTCHER) the centre of roast so that shaft is not visible.
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