From understanding different cuts to decoding the aging process, this guide is your go-to for all things beef. Discover what makes each cut unique, learn the difference between dry-aged and wet-aged beef,
and get the tips you need to choose, prepare, and enjoy it with confidence.
Tell me about the most common five cuts of beef in store
Fast fact: there may be just eight primal cuts of beef (chuck, rib, loin, round, brisket, plate, flank, shank), but those are further broken down into over 80 different cuts! To help you find what’s right for you, we’ve broken down the five most common in store, as well as other commonly available options.
What is the tri-tip?
Tri-tip roast is a versatile beef cut that’s boneless, lean and full of flavour. Tri-tip is great for grilling, oven roasting, broiling, or smoking. It's a great choice for those looking for lean cuts. While it is considered both a roast and a steak, it also slices like brisket!
What is top sirloin steak?
Top sirloin is a popular choice with beef lovers, known for its versatility and robust beefy flavour. Lean and tender, it's a favourite for grilling and does very well in marinades and sauces. And with the budget-friendly cost of this cut, you can make it a frequent addition to your menu.
What is the prime rib (rib roast)?
Also called prime rib (rib steak) without the bone, this cut is tender, thick, and juicy with generous marbling.
What is a ribeye?
Ribeye steaks come from the same section of the cow as prime rib. This means they share similar characteristics in that they’re tender, well-marbled and juicy. Where a prime rib roast benefits from a lower, slower cook, ribeye steaks can be fast-grilled on a hot cast iron pan or BBQ.
What is a tenderloin?
This prime beef cut has a buttery, mild yet succulent flavour. You can buy it whole or as a smaller, centre-cut piece. It’s relatively lean and compact, and delicious when roasted. Filet mignon is a prime cut from the tenderloin, prized for its tenderness and buttery texture.
More cuts of beef
What is strip loin steak?
This is a tender and lean cut, strip steak is great for grilling. Also referred to as a New York or Kansas City strip, it's a popular choice in steakhouses. If you want to experiment with steak beyond the grill, try cooking strip steak in a skillet or broiling it.
What is flank steak?
This is a thin, leanly muscled beef cut. As a tougher cut with a thick grain and more intense beef flavour, it takes well to marinades, grilling and fast frying. Best sliced against the grain when preparing.
What is top round steak?
This is a lean, muscled beef cut. Versatile, but best when slow cooked or broiled (but don't count out the grill or skillet!). As cuts from this part of the animal are used for movement, they are extra-lean; but don't let the lack of fat fool you - this is a very flavourful piece of beef.
What is a sirloin tip side roast?
This is a lean, muscled beef cut best for stewing or braising where the meat will tenderize nicely under a low and slow cooking environment. Among the most budget-friendly of lean beef cuts, the sirloin tip side roast offers a lot of flavour and flexibility to your menu for less cost.
What is a chuck roast?
This is a lean, tender and richly beefy in flavour cut from the shoulder area. It's a great beef cut for stewing, slow cooking or roasting in a pot, which allows it to tenderize.
Meat grading in Canada: how to choose quality beef in store
Beef is graded by a certified grader for tenderness, juiciness, flavour and yield after passing CFIA inspection. 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 Prime, Canada AAA followed by AA and A. Consider Sterling Silver Beef and Canadian Beef 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?
Marbling is thin streaks of fat in a cut of beef. It is your best indicator of flavour and tenderness; generally, the more marbling that’s present, the better. Why is that? As the beef cooks those streaks of fat melt, keeping the beef juicy and tender, while also adding flavour.
What is Dry-Aging?
Dry aging is when beef is placed under controlled refrigeration for several weeks to allow naturally occurring enzymes in the meat to break down some of the connective tissue, increasing the tenderness of the meat. Look for beef that has been aged for at least 14 days.
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