Beef Cuts

Beef Cuts

Best Sellers - Beef

Fresh beef should be a bright red colour and a darker purplish red if the meat has been vacuum sealed. Medium rare gives the best flavour and texture and will kill any bacteria present. Try to avoid cooking too many beef pieces of meat in the same pan at once; give each piece some space.

Note: Before cooking, bring your meat to room temperature. Cooking cold meat shocks it resulting in a tough finished product.

When serving cooked beef, allow the meat to rest for 5 minutes before serving. This will allow the juices time to redistribute throughout the meat guaranteeing a delicious, juicy cut. If you serve too early, you will have brown overcooked meat.

Ground beef is the only exception. It needs to be cooked thoroughly.

There are many ways to cook beef. Below is a list of styles and techniques!


Grilling Icon

Grill

Season your meat, and cook by grilling on a BBQ on medium-high heat, turning it twice or more to sear each side.

Common Cuts: Tenderloin, sirloin, rib, t-bone, rib eye

Ground Beef Icon

Ground Beef

Ground beef is one of the most flexible types of meat. You can shape it into burgers or meatballs or pan fry it for soups, casseroles and meat sauces. Cook it thoroughly and drain the fat.

Common Cuts: Extra lean, lean and regular ground beef

Stir Fry Icon

Fast Fry

Beef stir-fries are delicious and a great way to add a lot of vegetables to your meal. You can also marinate for kabobs or next day dishes. Marinating the cubes or strips are common, but not necessary. You can season the same time you are cooking your dish.

Common Cuts: Rib, round, sirloin

Slow Cooker Icon

Stew & Soups

Slow cooker, instapot, stovetop, dutch oven are great kitchen tools for anyone who loves a hearty meat and veggies soup or stew. Cube up your meat and brown before adding the rest of the ingredients.

Common Cuts: Shank, chuck, ox tail, stewing beef

Searing Icon

Sear

Searing beef is when you pan fry the meat at a medium-high temperature in a frying pan. It turns out best when you pat dry the steak before cooking and add some seasoning and oil the pan. Don't overcrowd the pan.

Common Cuts: Steak tenderloin, sirloin, rib, t-bone, rib eye

Marinating Icon

Marinate

Suppose you have a tough cut, no problem! Marinate it overnight, and it will bring out the flavour and tenderize the meat. Pierce the meat with fork holes all over, season and place in the fridge overnight. Dump out any extra marinade sauce before you cook it. You can grill, broil, or panfry your marinated cut.

Common Cuts: Round, ribs, sirloin, flank

Braising Icon

Simmer

A great way to cook tougher pieces of meat is to braise it. Add some vegetables, seasoning, and enough liquid to cover the beef. Simmer the cut(s) of beef in a stovetop cast iron, deep pan or pot. You can also broil in the oven.

Common Cuts: Ribs, blade steak

Roasting Icon

Roast

Everyone enjoys a great roast! Season your roast in a lightly oiled dutch oven or roasting pot and brown it over high/medium heat. Add one or two cups of water, broth or other liquids and cover and cook in the oven! Many people enjoy adding vegetables to their roasts too.

Common Cuts: Brisket, rib, blade

Beef Cooking Temperatures

46°C/115°F Extra Rare
50°C/120°F Rare
55°C/130°F Medium Rare
60°C/140°F Medium
66°C/150°F Medium Well
71°C/160°F Well Done

Featured Beef Recipe

Three Chili Beef Chili

Three Chili Beef Chili

Ingredients

  • 2 ancho chiles
  • 2 dried New Mexico chiles
  • 3 dried chipotle chiles
  • 1 tbsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1 tsp yellow mustard seeds, toasted
  • 1 tsp dried thyme
  • 2 garlic cloves
  • 1 tbsp garlic, minced
  • 3 14.5oz cans peeled whole tomatoes, drained
  • 2 tbsp canola oil
  • 2 lbs ground beef
  • 1 large onion, diced
  • 6 oz meaty bacon, diced
  • 6 cups chicken stock
  • 2 cups stout beer
  • 2 cups brewed coffee
  • 1/2 cup crushed tortilla chips
  • 8 cilantro sprigs, coarsely chopped
  • Kosher salt
  • 3 15-ounce cans pinto beans, rinsed and drained


Directions

  • In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
  • In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
  • Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.