Steak - a slab of beef usually between ¾-inch to 3 inches thick. Steaks are classified into 3 categories, based on the cooking method best used. Grilling Steaks: Best cooked with high heat methods such as grilling or broiling. Try Porterhouse, T-Bone, Sirloin, Strip Loin, Rib Eye or Inside Round steaks. Marinating Steaks: slightly tougher in texture, these steaks benefit from marinating before grilling or broiling. Try Round Steak, Sirloin Tip, Eye of Round, Flank and Skirt Steak. Simmering Steaks: flavourful steaks that are best cooked over slow low heat to increase their tenderness. Try: Blade, Brisket or Cross Rib Steaks
Roasts - a piece of meat large enough to serve more than 2 people.
- Oven Roasts - best cooked to medium doneness. Try Sirloin Tip Round, Eye of Round Oven Roast, Outside Round, or Inside Round.
- Pot Roasts - suitable for slow cooking methods. Try one of the following roasts: Blade, Shoulder or Top Blade.
- Rotisserie Roasts - cut for the barbecue, cook roasts either on a rotisserie or directly on grill using indirect heat method. Try either Prime Rib Roast or Top Sirloin Roast.
Stewing beef - purchased already cut into cubes and it is best cooked using a slow, moist heat method of cooking.
Ground beef - usually browned in a skillet and the fat is drained from it before adding to other dishes. Grades of ground beef available are Extra Lean, Lean, Medium & Regular Ground Beef. The amount of fat varies for each grade level.