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Cuts by Colour. No matter how you slice it, beef is a staple on menus across Canada. Buying & Cooking Canadian Beef, Enjoy! . Buying Guide. There is a lot to choose from when buying Canadian beef, with cuts that slow-simmer or others that are ready in minutes. Whatever your schedule, beef's got a cut to fit! Buying
Description of the beef cuts and recommended cooking methods. Chuck & Blade. This cut is often sold as Braising Steak. Fore Rib. Sold “Boned and rolled", “French trimmed" or “On the bone". Sirloin. This is typically sold boned and rolled. Rump. Silverside & Topside. Oxtail.
The fillet or undercut can be rolled into a joint or sliced into fillet steaks. Very lean and tender, with less flavour than cuts from the rump or sirloin but more expensive. The flank is what butchers usually trim of excess fat and use for cheaper beef mince. Skirt refers to various muscles near the flank, rump and inner thigh.

Check out our guide to the best beef cuts and their locations. Campbell's meat offers an excellent selection of delicious prime beef cuts to be delivered.
The cuts of beef: Fore ribs. One of the prime roasting cuts because the main lean muscle is nicely marbled and the whole joint is covered with a natural layer of fat. Sirloin. Topside, silverside and top rump. Fillet.
The tender cuts of meat, fillet and rib are most suited to frying, quick roasting or grilling, the less tender cuts e.g. neck and shin are most suited to slow cooking, braising and stewing. Chuck & blade - this cut is often sold as braising steak, a little tenderer than stewing
However you can always ask for some bones to roast the beef on top of. Fillet Roast. The ultimate in luxury roasts, fantastic flavour and very lean. Striploin. This is a basic boned sirloin. Rolled Sirloin. Rolled Sirloin with undercut. Rolled Rib Roast. Rib Eye Roast. Topside. Silverside.
Many different cuts of beef are available - which you buy depends on how you want to cook it. For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecote, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and
19 Jun 2014 Our guide to beef cuts in Argentina includes choice cuts as well as other more daring bits – offal and all – that you may or may not have the pelotas to try.

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February 2018