Date published
June 17, 2026
Not all beef is created equal, and understanding marbling can help you choose the right cut for every meal while getting the best value for your money.
Beef marbling is the small streaks and flecks of fat found within a cut of beef. The more fat, or marbling, contributes to a more tender, juicy, and flavourful cut of beef. Comparing AA Only Alberta Beef to AAA Only Alberta Beef, you’ll notice the AAA cut has much more marbling throughout, while AA is leaner.
Each cut of beef naturally varies in the marbling. Eye of the Round is known for its minimal marbling, Sirloin typically has moderate marbling, and Ribeye is prized for having some of the highest marbling available.
In Canada, AA and AAA are grades given to beef based on the amount of marbling present in the cut. AAA cuts of beef have a high amount of marbling present. AAA Only Alberta Beef is best for grilling cuts such as ribeye or striploin. The marbling keeps the meat juicy and forgiving under high heat.
AA grades are given to beef that has less marbling and is overall leaner. These cuts are great for low and slow cooking methods and is a more budget-friendly option.
AAA beef is ideal for premium grilling cuts such as Ribeye and Striploin, where the extra fat helps keep the meat juicy and forgiving under high heat. It’s also an excellent choice for homemade burgers, Prime Rib, and other premium roasts where flavour and tenderness are the stars of the show.
AA beef, on the other hand, offers excellent value. Leaner cuts are perfect for stir-fries, fajitas, minute steaks, and other quick-cooking meals. AA beef also shines in low-and-slow cooking methods like pot roasts and pulled beef, where time and moisture do much of the work.
Grade matters less for wet cooking methods, such as braising and stewing. These recipes are great for more affordable cuts like Chuck Roast or Brisket.
Check out our selection of Beef Recipes to highlight any cut of beef.
Sous Vide is a fantastic tool to cook leaner and mid-tier cuts of beef, helping maintain moisture and tenderness. It can also transform tougher braising cuts into exceptionally rich and flavourful meals by minimizing moisture loss during long cooking times. However, sous vide is generally less suited to dry-aged beef, where traditional cooking methods better showcase its unique characteristics.
Ready to get cooking? Shop our selection of Only Alberta Beef.