Beef
Purchasing
How to purchase beef in Manitoba?
- There are different grades of Canadian beef: Prime, AAA, AA, and A. These differ in the quantity of marbling found on the cut of beef; Prime has the highest amount of marbling. A higher degree of marbling offers a higher grade of Canadian beef; high marbling delivers a riche, juicy and tender cut of beef.
- Canada Prime is the highest grade of Canadian beef; it is sold to restaurants or exported throughout the world. To find a list of retailers and restaurants serving Manitoba beef visit the Manitoban beef buying guide.
- Canada AAA, AA and A beef can be found locally throughout Manitoba at your local beef counter butcher and grocery stores.
Key Beef Categories with Cuts and Cooking methods
| Type | Method of cooking | Cuts |
|---|---|---|
| pot Roasts | Dutch oven, stock pot | Blade, Shoulder, Cross Rib, Brisket |
| Stewing Beef | Dutch Oven, Stock pot | Short Ribs, Stewing Beef, Shank |
| Marinating Steaks | Grill, Broil, Pan-Fry (Marinate 4-12 hours) | Sirloin Tip, Eye of Round, Inside Round, Outside Round, Sirloin Tip, Flank, Skirt |
| Simmering Steaks/Strips | Skillet with Simmering Liquid | Blade, Brisket, Cross rib |
| Stir-Fry Strips/Steaks/Cubes | non-stick Skillet | Fast-Fry Steaks, Stir Fry Strips, Grilling Cubes |
| Ground Beef | non-stick Skillet | Ground Sirloin, Ground Round, Ground Chuck, Extra-Lean, Lean, Medium, Regular Ground Beef |
Majority of tough cuts of beef which require longer marinating times and low and slow cooking times deliver superb beef flavour.
Tenderness Meter: (***, **,*)
Relates to time required marinating and cooking method required for oven roasts, quick roasts, rotisserie roasts and marinating steaks.
| Type | Method of cooking | *** | ** | * |
|---|---|---|---|---|
| Oven Roasts | Dry heat, rack in shallow roasting pan | Tenderloin, Prime Rib, Strip Loin, Rib Eye, Top Sirloin, Rib | Sirloin Tip, Rump, Tri-Tip (Marinate 4-12 hours) | Inside Round, Outside Round, Eye of Round (Marinate 4-12 hours) |
| Mini Quick Roasts | Oven-proof skillet, shallow roast pan | Strip Loin, Top Sirloin, Rib Eye, Sirloin Tip | Eye of Round, Outside Round, Inside Round | |
| Rotisserie Roasts | BBQ spit OR indirect heat with drip pan under grill | Top Sirloin, Prime Rib, Sirloin Tip (Marinate 2-4 hours) | Inside Round, Outside Round, Cross Rib (Marinate 4-12 hours) | |
| Grilling Steaks | Grill, Broil, Pan-Fry | Tenderloin, Rib, Rib Eye, Strip Loin | Top Sirloin, Tri-Tip, T-Bone, Wing |
Storing, Preserving and Food Safety
Safely storing and handling beef in your Manitoba kitchens?
- Proper storage, handling and cooking of beef can ensure it is safe for consumption.
- After purchasing beef at your local market refrigerate within 30 minutes. If unable to make in home in 30 minutes, place in a cooler or make your last errand buying beef.
| Key Types of BeefRefrigerator 2-4⁰C (35-40⁰F)Freezer -18⁰C (0⁰F) or cooler | ||
|---|---|---|
| Stir-Fry Strips, Stewing cuts, Ribs | 2 days | 3-6 months |
| Steaks | 3 days | 6-9 months |
| Roasts | 3 days | 9-12 months |
| Fresh ground meat | 1 day | 2-3 months |
| Leftovers | 3-4 days | 2-3 months |
How to avoid freezer burn?
- Beef sold on trays wrapped in plastic should be transferred to a freezer bag, wrapped in wax paper and the air pushed out of the bag. This will decrease freezer burn, which is when beef has been damaged due to poor freezer packaging; that allowed air to dehydrate the beef.
- Vacuum packaged beef can be placed in the freezer in its original packing.
- When handling raw beef in the kitchen remember to handle carefully to minimize cross-contamination. Remember to keep raw meat at refrigerated temperatures to minimize possibilities of bacteria growth. After preparation always wash and sanitize utensils, cutting boards and knives.
Cooking Tips and Techniques
How to get beef cooked to your perfection
Ensure beef is cooked right always use a digital quick-read meat thermometer
| Cooking Beef Roasts and Steaks | |
|---|---|
| Med-Rare: Pink center, light brown on outside | 145°F, 63°C |
| Medium: Light pink center, brown on outside | 160°F, 71°C |
| Well Done: Brown centre, brown on outside | 170°F +, 77°C+ |
|
Ground Beef |
|
| No pink, brown center, brown outside | 160°F +, 71°C+ |
Nutrition
Canada’s food guide recommends 1 to 3 servings of meat and alternatives each day; beef is a lean and highly nutritious option Manitobans can enjoy daily.Pack the punch of key nutrients on your plate by choosing beef.
- Beef has an impressive amount of muscle building protein.
- Beef is packed with 125% of your daily needs of vitamin B12; which energize a healthy nervous system.
- Beef has an abundance of minerals, iron delivers a memory boosting and cell building mineral making beef an excellent choice for pregnant women.
One serving of 100 grams of cooked lean beef is an excellent choice as being a part of a healthy living lifestyle. More health and nutrition information can be found here.
Manitoba Beef – Heart Healthy
- Trim the fat from beef before or after cooking; this will significantly reduce the fat content.
- Use low fat cooking methods such as broiling, barbequing, roasting or stir-fry in non-stick pans.
- Use lean or extra-lean ground beef; add shredded vegetables for added moisture, fibre and nutrients e.g.: onions, carrots, and zucchini.
- Refrigerate stews, soups and chilies and remove any hardened fat that rises to the surface.
- When making stir-fry dishes and minute steaks, use non-stick pans with a splash of broth.
- Pair lean beef with colourful vegetables.
- Limit salt in your diet by cooking beef dishes from scratch.
More heart healthy information can be found here.