Beef

Moderately tender with good beefy flavour, Sirloin Tip is a leaner, more frugal option than premium oven roasts.

Marinating and Indirect-heat Barbecue Roasting (ALTERNATE)

1. Pierce roast all over with fork. Place in large sealable freezer bag with 2 cups marinade (such as teriyaki sauce); seal bag and refrigerate for 4 to 12 hours. Discard marinade and pat meat dry before cooking.
2. Filldrip pan part way with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).
3. Insert oven-safe meat thermometer into centre of roast. Place roast fat side upon grill over drip pan; turn off burner under drip pan.
4. Close lid and cook removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
5. Transfer to cutting board. Cover with foil and let rest for 15 minutes before carving across the grain into thin slices.

From your favourite cuts of beef to new ones to try, beef has so much to enjoy! Explore all beef has to offer with recipes plus cook-along videos and nutrition info for every cut.

Clean – wash your hands, and kitchen food prep surfaces and utensils well.

Chill – keep perishables cold and refrigerate at 40°F (4˚C) at the most. Check the temperature with a refrigerator thermometer. Avoid packing your fridge – cold air must be able to circulate.

Separate – Don’t cross-contaminate. Keep cooked foods separate from raw foods, especially raw seafood, meats/poultry and eggs.

Cook – Cook foods to proper doneness. Temperature rules for beef doneness:

A digital instant read thermometer is an essential tool for a great cook and can work on all beef cuts. A programmable oven-safe thermometer is a great tool to make Oven Roast Beef doneness easy to manage.

Ground beef should be cooked thoroughly to an internal temperature of 160°F (71°C). Test cooked burger patties with a digital instant read thermometer inserted sideways into each patty to know the patties are done. Never eat ground beef rare or raw.

Don’t rely on the ‘colour test’ to know when meats are done (especially burgers and meatloaves).

Beef steaks and roasts can be enjoyed cooked from 145°F (63°C) for medium-rare, 160°F (71°C) for medium to 170°F (77°C) for well-done. Steaks should be turned twice or more while cooking to ensure even heating. Test for doneness using a digital instant read thermometer.

Thermometer Know-How Rules of Thumb:

• Take temperatures of thin foods like burgers within 1 minute of removal from heat, larger cuts like roasts, after 5 to 10 minutes.
• Insert thermometer stem/indicator into the thickest part of the food, away from bone, fat or gristle.
• Leave thermometer in food for at least 30 seconds before reading temperature.
• When food has an irregular shape, like some beef roasts, check the temperature in several places.
• Wash the thermometer stem thoroughly in hot, soapy water after each use!
• Review manufacturer’s guidelines specific to the use of your thermometer or temperature indicator.

CANADA AA GRADE

A good value choice offering lower levels of marbling and typically fewer calories than Canada AAA and Prime Grades. Canada AA beef can be tender and flavourful and performs well with all popular cooking methods.

CANADA AAA GRADE

A great choice for high-quality beef. Canada AAA offers higher levels of marbling than Canada AA and is well suited for all popular cooking methods. Canada AAA will become a delicious family favourite when grilled, broiled, simmered or roasted to perfection.

CANADA AAA GRADE (TOP TIER)

Canadian beef brands that include only the most marbled (Top Tier) beef within the Canada AAA grade are an excellent choice for steakhouse-quality beef. These brands offer beef with the very best marbling, flavour and juiciness within the AAA grade.

CANADA PRIME GRADE

An extraordinary choice for exclusive steakhouses, hotels and serious home chefs. Canada Prime is selected for maximum marbling, flavour and juiciness and only available in limited supply.

This lean steak is good for pan-searing, broiling, or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.

Grilling (RECOMMENDED)

1. Pat steak dry with paper towel. Season all over with salt and pepper to your taste.
2. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C), turning at least twice with tongs. Cook until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.
3. Transfer to cutting board or plate and let rest for 5 minutes. Serve as is or cut across the grain into thin slices.