From the wide range of cuts to the nuances of the aging process, this guide breaks down everything you need to know about beef. Learn the key differences in the cuts of meat, the difference between dry-aged and wet-aged beef, and more. Use this guide to help you choose, prepare, and enjoy beef with confidence.
Different Cuts of Beef
Did you know there are eight primal cuts of beef that are further broken down into over 80 cuts? To help you pick what is right for you, here are the five main cuts you’ll see in store most often.
Tri Tip
A tri tip cut of beef is a triangular cut located at the bottom of the sirloin. Named for its shape, it is considered an affordable option for grilling. The best ways to cook tri tips include a quick grill or a slow roast, which will result in big flavour and super tender beef.
Top Sirloin
This cut is thick, lean, flavourful, and super versatile. Located in the primal loin or sub primal sirloin area, it has less marbling and a firmer texture than other cuts, but this doesn’t mean it’s tough. Known for its innate tenderness and beefy flavour, the top sirloin is great for grilling or a quick pan-sear, and just as delicious sliced on top of salads, or tossed into stir-fries.
Prime Rib (Rib Roast)
Prime Rib is a show-stopping cut celebrated for its marbling, deep beef flavour and melt-in-your-mouth tenderness. Taken from the rib primal, it’s often slow-cooked to let the fat gently render and baste the meat from within. It can be served thick-sliced for a special occasion or carved tableside.
Ribeye
This cut is prized for its rich marbling, bold flavour, and exceptional tenderness. It thrives in high-heat cooking, like grilling or pan-searing, where the fat melts into the meat, for a juicy bite. Common steak varieties of this cut are boneless ribeye, bone-in ribeye, and tomahawk steak, which includes a French-trimmed rib bone left intact.
Tenderloin (Filet Mignon)
Often referred to as the most tender cut of beef, it is known for its buttery texture and refined, mild beef flavour. Cut from the tenderloin, this cut is lean and has minimal marbling, but it still delivers a tender bite. It’s great for quick, high-heat cooking, like pan-searing or grilling.
Different grades of meat: how to pick quality beef in store
Beef in Canada is graded by the Canadian Beef Grading Agency (CBGA) according to a set of standards determined by the Canadian Food Inspection Agency (CFIA). They are graded based on marbling, maturity, texture, colour, and yield. Beef grading showcases the overall quality of the beef you’re buying, but it also helps with product consistency. The top beef grades available are Canada AAA followed by Canada AA and Canada A. Sterling Silver Beef and Canadian Beef are choice picks to consider during your next shop.
Sterling Silver® Premium Beef is cut from Canada AAA beef and aged for a minimum of 14 days for optimum tenderness. Learn more about Sterling Silver Beef here.
What is Marbling?
What is Marbling?
Marbling refers to the white flecks and streaks of fat within the muscle tissue of beef. The more marbling patterns in the beef, the bigger the impact on the meat’s flavour, tenderness, and juiciness, as the fat melts during cooking.
What is Aging?
What is Aging?
Beef aging is the process of controlled aging of a cut of beef. Cuts of beef are placed in a refrigeration unit and aged for several weeks. This process uses natural enzymes and microbes to tenderize muscle fibres and concentrate flavour. This can result in a more buttery and tender bite. There are two different aging processes: dry-aging and wet-aging.
What is Dry-Aging?
Dry aging is when large cuts of beef are hung or placed on a shelf in a temperature and humidity controlled room for 14 to 60 days. The number of days will depend on the cut of the steak, the quality of the meat, and personal preference. Temperatures should be between 1-3°C, and humidity levels should be kept around 70%. The best cuts for dry aging include ribeye, strip steak, porterhouse, and tomahawk steak.
What is Wet-Aging?
Wet aging is a more modern technique of aging beef. The process involves vacuum-sealing cuts in plastic and refrigerating them, which allows natural enzymes to tenderize the meat in its own juices. Wet aging also needs to take place in a temperature-controlled room, and is typically aged for 4-28 days.
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