5 mai 2025
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 Beef

Did you know...

  • Canadian beef is considered among the best in the world.

  • Quebeckers consume close to 30 kg2 (7, 240 lb) of boned beef per year, 16% more than all other Canadians. Grades

  • The highest grades of Canadian beef are " AAA ", " AA ", " A ". Look for these grades, your assurance of the best tasting meat. The difference between these 3 grades is in the degree of marbling. AAA has the most marbling and therefore the best flavour, because well-marbled meat is more tender, juicy and flavourful. It is the fat in meat that helps make it tender and tasty.

Buying tips


  • As for any meat, the cut is the most important element in your recipe. There’s no point in buying an expensive cut if you’re going to simmer it for hours.

  • Beef should be deep bright red. The meat should be firm and elastic, with a pleasing smell.

  • In addition to the degree of marbling, make sure the outside fat is firm and white.
Beef Raw weight
Steak 150 g/5 oz
Tournedos 150 g/5 oz
Chateaubriand 150à 200 g/5 to 6.5 oz
Rib steak 200 to 250 g/5 to 6.5 oz
Ribs 200 to 250 g/5 to 6.5 oz
Brochettes fondue bourguignionne 150 g/5 oz
Roast 150 g/5 oz
Stew (meat in sauce) 200 g/6.5 oz
Pot-roast 200 g/6.5 oz

Tips and advice

Aromatical complement


  • Beef takes well to a variety of seasonings.


Marinade


  • Less tender, cheaper cuts give good results when tenderized in a marinade.

  • Dry marinades flavour meat while the acid in liquid marinades (wine, vinegar or fruit juice) tenderizes meat.

  • For more tender, tasty meat, marinate at least 1hr. Marinating overnight gives even better results. The longer meat marinates, the more flavourful it becomes. Don’t exceed 24 hrs., or the marinade will cook the meat.


Flavoured butter


  • Seasoned butter is a classic accompaniment for grilled meat.


  • Cream butter with a wooden spoon.< BR>
  • Blend in the condiment of your choice(ex : chopped shallots lightly sautéed and reduced in red wine ; cool before adding to butter).

  • Roll up in plastic wrap.

  • Refrigerate until firm, then slice in rounds.

Cooking techniques

  • Like lamb, beef can be cooked to different degrees. It can be eaten very rare, rare, medium rare, medium or well done.

  • Remember that ground beef should always be eaten well-done (without any pink traces), because it could contain Escherichia Coli bacteria, whose toxin can cause food poisoning, serious health problems and event death for people at risk (children and the elderly).

  • The ideal cooking temperature depends on the cut. Low temperatures are recommended for less tender cuts. High temperatures cook tender cuts quickly.
Rib roast

Cooking method :

  • Heat oil in a roasting pan ; brown onions and a sprig of rosemary. Sear the meat 5 minutes on each side. Sprinkle with a mixture of dry mustard and flour (1 part mustard for 2 parts flour) add beef consommé. BR>
  • Roast ribs down in a preheated 180°C (350°F) oven 50 min/kg (25 min/lb) for medium cooked.

  • Baste occasionally with the drippings to keep from drying.

  • When almost done, insert a meat thermometer in the thickest part of the meat, not touching fat or bone.

  • Remove from the oven when done and cover with aluminium foil, making slits to release steam. Let stand about 15 minutes to allow the juices to settle for more tender meat. This method ensures uniform cooking.
Roast tenderloin

  • Trim the tenderloin. Brown onions and herbs in a casserole dish; sear the meat on all sides.

  • Sprinkle with a mixture of dry mustard and flour; add beef consommé.

  • Roast in a preheated 180°C (350°F) oven until done to tast

  • Baste often with the drippings to keep from drying.

  • For a 1.5 kg (3 lb) roast, allow 25 minutes at 180°C (350°F) for rare mea

  • Remove from the oven when done and cover with aluminium foil, making slits to release steam. Let stand about 15 minutes to allow the juices to settle for more tender meat. This method ensures uniform cooking. Grilling

    • This method is perfect for tender, lightly marbled meat such as ribs and cutlets, tenderloin strips, sirloin or T-bone that must be quickly seared to remain tender and juicy

    • To keep steaks from curling when cooking, lightly slash the edges without cutting into the meat

      Cooking method :

    • Oven broil or barbecue over medium heat, turning once while cooking.

    • Never prick the meat with a fork ; always use tongs.

    • Salt and pepper to taste only on the cooked side.

    • For cuts such as round, sirloin tips, blade, short ribs and flank, use a liquid marinade :

    • A liquid marinade helps tenderize meat. The marinade will work more quickly if you prick the meat all over before marinating 12 to 24 hrs. In the refrigerator. Allow about 250 ml (1 cup) marinade for 1 kg (2 lbs) meat.

    • Don’t exceed 24 hrs., or the marinade will cook the meat.

    • Oven broil at 180°C (350°F) or barbecue over medium heat, turning once while cooking.

    • Remove from the heat when done and wrap in aluminium foil, making slits to release steam. Let stand about 5 minutes to allow the juices to settle for more tender meat. This method ensures uniform cooking.

    • " Very rare " : the meat should yield to the touch and be red in colour with a slightly warm internal temperature.

    • " Rare " : the meat should be slightly resistant to the touch; firm and red in colour with an internal temperature of about 50°C (110°F).

    • " Medium " : the meat should be resistant to the touch with some blood on the surface ; it is firm and pink with an internal temperature of about 65°C (140°F).

    • " Well-done " : the meat is grey and very firm with an internal temperature of about 80°C (170°F).
    Braising

    • This method is perfect for cuts that must be cooked slowly in a liquid (wine, bouillon, or a blend of both). This makes the meat more tender and tasty. Allow 2hrs.30/kg (1hr.15/lb) cooking time at 160°C (325°F) for a boned rolled cut.

    • The following cuts are perfect for braising : short rib roasts, blade, shoulder, short ribs, brisket/round steaks, sirloin tip.

      Cooking method :

    • Brown the meat on all sides in a lightly oiled pan to keep the blood in for more flavourful meat. Season after cooking.

    • Add 250 to 500 ml (1 to 2 cups) liquid (wine, bouillon, or a blend of both) for a 1kg (2 lb) roast or 125 to 250 ml (1/2 to 1 cup) for a steak 5 cm (21/2 in) thick.

    • Add aromatic vegetables (onions, leeks, carrots, etc.) and a bouquet garni ; pepper.

    • Cover and simmer (or oven braise at 160°C/325°F) until the meat is tender.
    Beef stew

    • This method is perfect for stewing meat. Cubed beef cooked slowly in liquid makes a tasty stew.

    • Coat meat with a mix of flour, salt and pepper and brown in a small amount of hot oil in a casserole dish.

    • Add onions or other aromatic vegetables and season to taste. Mix well.

    • Add enough liquid to cover meat. 1 L/454g. (4 c./1lb.)

    • Simmer covered or braise in a 160o / 325o oven approx.11/2 hours. Add cubed vegetables (potatoes, carrots and mushrooms) and cook another 30 minutes.

Nutrient value

  • Beef is an excellent source of protein, potassium, zinc, niacin and B12.

  • It is also a good source of iron and phosphorus. BR>
  • Health Canada considers all beef cuts lean when the visible fat is trimmed with the exception of short ribs. However, depending on the cut, the cooking method and defatting, beef can become a high source of saturated fat and cholesterol.

Hygiene and conservation

  • Keep beef in its wrapper in the coldest part of your refrigerator, 4°C (40°F), separate from cooked meats.

  • Fresh beef cuts will keep about 3 days in the refrigerator and 6 to 12 months in the freezer, wrapped in plastic film and aluminium foil.

  • Ground or cubed beef will keep 2 days in the refrigerator and 3 to 6 months in the freezer.

  • Make sure that cooked meat has fully cooled before refrigerating wrapped in plastic film and aluminium foil. Wrapped this way, it will keep 4 to 5 days in the refrigerator. To freeze, wrap in plastic film and aluminium foil; it will keep 2 to 3 months in the freezer.

  • To freeze, wrap in plastic film and aluminium foil or use freezer bags or special freezer containers.

  • The best way to thaw beef is in its wrapper on a tray in the coldest part of your refrigerator. Allow 10 h/kg (5 h/lb).

  • Thawing in the micro-wave is not advised because the meat often thaws on the outside while remaining frozen in the centre. Should you decide to use this method, you must cook the meat immediately.
Cut Refrigerator
(40C/390F)
Freezer
(-180C/00F)
Variety meat 1-2 days 3-4 months
Cubed/ground 2 days 3-6 months
Steak/roast 3 days 6-12 months
Cooked leftover 3 to 4 days 2-3 months
 
 
 
LES ALIMENTS PRO-MARQUE INC.
11695, avenue Philippe-Panneton Montreal, (QC) CANADA H1E 4M1
Phone: (514) 881-9998 Toll Free: 1-888-576-9998 Fax: (514) 643-0885 info@pro-marque.com