Canadian Ground Beef & Veal Merchandising Guide

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FRESH CANADIAN BEEF AND VEAL GROUND MEAT INSPIRATION GUIDE BREAK OUT OF THE DAILY GRIND WITH INNOVATIVE BEEF AND VEAL SPECIALTIES.

canadabeef.ca | cdnbeefperforms.ca CANADIAN GROUND BEEF & VEAL MERCHANDISING GUIDE

COOKING METHODS OVEN ROASTING BROILING GRILLING SIMMERING SAUTÉ / PAN-FRY SOURCE GRINDS ROASTS, LOAVES & STUFFED SPECIALTIES Drive sales through premium steak and primal cut trimmings. Re-imagine meat loaf with exciting shapes, exotic flavour profiles and convenient portion sizes.

EXTRA-LEAN LEAN GROUND BEEF LEAN GROUND BEEF LEAN GROUND BEEF GROUND BEEF BRISKET (85% LEAN) OR VEAL MUFFINS OR VEAL MEAT LOAF SIRLOIN (90% LEAN) Juicy, rich and flavourful (85% LEAN, SEASONED) (85% LEAN, SEASONED) Robust beefy flavours brisket trimmings. Quick, easy and delicious. Timeless classics offered in combined with firm textures. A perfect portion size for many portion sizes, price points quick roasting convenience and signature flavour profiles. and smaller families.

LEAN GROUND BEEF LEAN GROUND LEAN GROUND LEAN GROUND CHUCK (85% LEAN) BEEF RIB (85% LEAN) BEEF OR VEAL ROAST BEEF OR VEAL The chuck incorporates The rib offers bold beef (85% LEAN, SEASONED) STUFFED PINWHEEL richness in taste, texture and flavour, buttery textures Excellent in the meat case (85% LEAN, SEASONED) aroma to deliver a perfect and a juicy favourable finish or fully cooked in the Old-world butchery and delicious balance for premium burgers. in all product applications. deli takeaway section. flavour profiles combined with creative stuffing ingredients make these rolled steaks and roasts into show-stoppers.

CHOP STEAK, BLENDS & PATTIES GRILL STICKS, MEATBALLS & STUFFED SPECIALTIES Creative compositions, chunky textures, bold flavours. Explore the exciting world of textures and flavours for intimate dinners, family gatherings and sensational appetizers.

LEAN GROUND BEEF & LEAN GROUND LEAN GROUND BEEF LEAN GROUND VEAL (85% LEAN, MEDIUM BEEF (85% LEAN, OR VEAL GRILL STICKS BEEF OR VEAL OR COARSE GRIND) FINE, MEDIUM AND (85% LEAN, SEASONED) STUFFED SPECIALTIES Medium or coarse ground beef or veal COARSE GRINDS) Offering appetizer and main (85% LEAN, SEASONED) is a perfect choice for gourmet steak Custom blend particle course versatility, skewers bring Colourful, eye-catching and chop burgers, chili, stir-fry, ragout sizes and source trimmings fun, flavour and quick-cooking nutritious, these delicious stuffed or stew. Larger particle sizes will not to create signature ground convenience to the meat case. veggies are ready for individual break down as much as a fine grind, meat specialties. or shareable enjoyment. producing a moist and chunky texture rich in flavour for heartier recipes.

LEAN GROUND BEEF OR LEAN GROUND LEAN GROUND LEAN GROUND BEEF OR VEAL (85% LEAN, ASSORTED BEEF OR VEAL VEAL OR BEEF VEAL BLENDED PATTIES GRINDS, COMBO BLENDS) SMASH BURGERS BLEND MEATBALLS (85% LEAN, SEASONED Surprise and delight with creative (85% LEAN, SEASONED) (85% LEAN, SEASONED) WITH VEGETABLES beef and veal blends passed Expand your burger offerings Offer new classics or AND LEGUMES) through the tenderizer/delicator with sensational seasonings celebrate tradition with Expand horizons and profit to create premium beef chop or veggie blends like chopped tried and true bestsellers. potential with an inventive infusion steakettes or veal chop cutlets. onions, mushrooms or peppers. of flavours and textures, fortified with vegetables and legumes. COS • C How-to-Cook Ground Beef • TA H S ILI ER • R P AG P U E P • D L or Veal Labelling Program A E F S F A G U T N S A

• Ground Beef CONSUMER • Many consumers new to the kitchen lack the skills or knowledge E P I Cook thoroughly in nonstick skillet, over I P Z

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H ¾ inch-thick patties. Grill, broil or pan-fry S labels provide simple and easy-to-follow cooking instructions. MARKETING SUPPORT S using medium-high heat for 10 to 14 minutes; turn over at least twice during cooking until digital thermometer inserted sideways into centre of each patty reads Clear-view labels are transparent and designed to let the at least 160°F (71°C). canadabeef.ca ground meat colour shine through. Canada Beef will provide the clear-view labels free of charge for a limited time; • COS CHIL • TA I • R RS AG ILI • RA E U • CH GU P • S • P L R LA E A PE S conditions apply. Label size: 2.125" (2-1/8 inches). P S P AG D A E N E G P N A F D • F A E M U • F T P F E S I U A Ground Beef Z • T T Z E Not interested in applying labels? Canada Beef will provide S L I Cook thoroughly in nonstick skillet, over A • Ground Veal O P

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into centre of each patty reads S using medium-high heat for 10 to 14 minutes; at least 160°F (71°C). turn over at least twice during cooking until canadabeef.ca digital thermometer inserted sideways your customers. Support includes text files for the Canadian into centre of each patty reads at least 160°F (71°C). canadabeef.ca Beef scale label cooking instructions and/or QR codes to link customers to the Canada Beef know-how online cooking lessons.

Case Ready Chubs FRESH CANADIAN Chubs offer a case-ready solution in a tube-like package and GROUND typically include a wide range of lean points, source grinds

Cook thoroughly in nonstick skillet, over and packaging sizes. Chubs offer an extended shelf life versus medium-high heat for 8 to 10 minutes, breaking into chunks with wooden spoon while cooking, BEEF until 160ºF (71ºC) throughout. Drain; season to use in tacos, pasta sauce, etc. in-store grinding and are convenient to freeze or portion-cut. Patties: Season and lightly mix. Shape into ¾ inch-thick patties. Grill, broil or pan-fry using medium-high heat for 10 to 14 minutes; Canada Beef will work with your supply partner to include KEEP REFRIGERATED turn over at least twice during cooking until digital thermometer inserted sideways into NET WT 48 OZ (3 LBS) 1.36 kg centre of each patty reads at least 160°F (71°C). preparation and food safety information on chub packaging.

FOOD SAFETY SYSTEMS Good Retail Practices and Ground Meat Management System at cdnbeefperforms.ca/retail GROUND BEEF & VEAL COOKING GUIDE All ground beef and veal dishes need to be cooked to a minimum internal temperature of 160˚F (71˚C) for food safety. Doneness should be tested with a digital instant-read thermometer. Meat colour is not a reliable way to judge doneness—ground beef/veal colour can be pink when fully cooked or brown when not fully cooked.

BROILING: Meat is placed under the heat of the top element of the oven (the broiler), cooking food quickly. Meat must be turned partway through cooking. If food is placed on a rack or broiler pan, the juices and/or fat can drip out and away from the meat.

GRILLING: Meat is placed on a hot grill surface with the heat coming OVEN OR BARBECUE ROASTING: Meat is placed in a heat-proof from below in a barbecue, or from both above and below in an electric dish/pan and placed into a hot oven or barbecue over an unlit burner, sandwich-type grill appliance. The meat should be turned at least twice while the other burner is on and the barbecue lid is closed. Meat must while cooking on the barbecue grill. The juices and/or fat can drip be turned at least twice during cooking. If meat is not on a rack, the out and away from the meat. meat will cook in accumulated juices/fat. PAN-FRY: Meat is placed in a hot shallow pan, with a bit of oil SIMMERING: Meat is placed in a heat-proof dish/pan with some to encourage browning. A piece of meat should be turned partway liquid in the pan, covered with a tight-fitting lid. Cook in preheated through cooking, or if cooking crumbled ground beef, break up the 325ºF (190ºC) oven or over medium-low heat on the stove-top. Keep at meat with a wooden or heat-proof spoon or spatula while cooking. a simmer not a boil, with small bubbles visible around the sauce at the Cook crumbled ground beef thoroughly and drain off excess fat edge of the pan. No need to turn the meat while cooking; it will cook or juices after cooking and before using in a recipe/dish. in the liquid along with accumulated juices/fat.

COOKING METHODS OVEN ROASTING BROILING GRILLING SIMMERING SAUTÉ / PAN-FRY

For more information about Canada Beef programs and services: Suite 146, 6715 – 8th Street NE Calgary, AB Canada T2E 7H7 Tel: (403) 275-5890 [email protected] canadabeef.ca / cdnbeefperforms.ca