Find roasts, ground beef, casseroles, BBQ, steaks, kid friendly and more.
Best-Ever Traditional LasagnaThis ground beef classic may seem fussy to make but using a béchamel sauce and medium ground beef makes this so much better than a purchased lasagna. Béchamel is easier than you may think and using oven-ready noodles saves prep and clean-up time. BONUS: This recipe makes about 2 cups extra meat sauce that you can package up and freeze to use as a speedy weeknight spaghetti dinner. Skillet Lasagna with SpinachTake pasta night to another level with this one skillet wonder. Use regular lasagna noodles (not oven-ready) for this recipe.Charcoal-Grilled Prime Rib Beef Roast for TwoThis prime rib for two features a method for charcoal grilling. Note: the recipe was developed and tested on The Big Green Egg brand of charcoal grill/smoker. Most charcoal grills are similar; vents and lids differ but have the same purpose. Always refer to the user manual for light up, heating instructions and indirect heat cooking for your grill. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.Recipe adaptation from the Canadian Beef Information Gateway https://gateway.cdnbeef.ca/ by Mel Chmilar Jr @darksideofthegrill Pan-Seared Beef Medallions with Masala CreamGaram masala is the Indian equivalent to chili powder in Tex Mex cooking. You can make your own from a blend of spices but now that garam masala readily available in the spice section of major grocery stores, exotic dishes like this one don’t have to be complicated. This recipe uses full steaks, but you could also cut the steak into stir-fry strips to provide more servings and reduce the cooking time. This recipe was adapted from Chef Joshna Maharaj’s original and modified, as necessary, for home cooks.Seared Steak and Potato Pancake with Salsa VerdeThis steak and potato recipe definitely has the chef’s touch – from the simple sauce with the pop of fresh from herbs, capers and vinegar to pique the tastebuds, to the twist on potato done rosti-style, and a pan-seared steak that’s comes down to technique to be at its best. This recipe was adapted from Chef Cory Vitello’s original and modified, as necessary, for home cooks.Swedish MeatballsThe fresh bread crumbs are easy to make with any stale bread and when soaked in the milk, become the secret to tender juicy meatballs – the panade. Meatballs are browned and cooked in the skillet before adding to the simmering cream sauce so they have good colour and flavour but don’t discolour the sauce. Stir in the sour cream just at the end so the cream sauce does not curdle or break. Serve over cooked potatoes or with buttered egg noodles. This recipe was adapted from Chef Alexandra Feswick’s original and modified, as necessary, for home cooks.Steak and Egg Breakfast Burritos with Pico de GalloThis is an interesting take on traditional steak and eggs for breakfast – a lighter, fresh version that’s terrific for a weekend brunch or breakfast and perfect for cottage-cooking.Any extra Pico de Gallo can be added to a vinaigrette dressing or stirred into mashed avocado for a dip. This recipe was adapted from ChefHayden’s original and modified, as necessary, for home cooks.Traditional Italian Meatballs in Tomato SauceA restaurant favourite known as “Polpette al Sugo”, tender, flavourful meatballs are simmered in a simple tomato sauce to enjoy with toasted garlic bread. Chef Ponzo prefers to use medium ground beef for these meatballs but lean works well, too.This recipe was adapted from Chef Ponzo’s original and modified, as necessary, for home cooks.Seared Steak with Fat Pasha Hummus and Salsa VerdeThis is a unique way to serve steak as either a main dish that is shared for two, or as an appetizer course or part of a buffet spread for 4 to 6 people. Pan-Seared Steak with Chimichurri Sauce and Garlic Brussels SproutsThis is a great recipe for two people. If you’d like to make a larger batch of Chimichurri Sauce double the ingredients and use a food processor to help with the chopping. If you have any leftover sauce, keep refrigerated in an airtight container for up to 3 days and use to top any other cooked meats, poultry or fish or stir into grain or pasta dishes. Add to some mayo for a yummy sandwich spread. Fresh chimichurri can also be frozen for up to a month if in a sealed container with a layer of olive oil covering the surface.Ginger-Miso Meatball and Vegetable Soup with BarleyGently poaching meatballs in a simmering broth has 2 benefits: it adds a meatier flavour to the broth and makes the most tender, juicy meatballs. Miso can be purchased in the refrigerated section in Asian grocery stores and keeps a long time in the fridge. Try using it as a rub for a steak as a for a flavour boost sometime. This recipe was adapted from Chef Buckett’s original and modified, as necessary, for home cooks.Classic Beef ChiliFinally, a down-sized chili that’s good for a small household. Make this for two – or for one – with enough to make quesadillas the next day from any leftover chili. Serve topped with some shredded Cheddar cheese, sour cream, sliced jalapeño and torn fresh cilantro. If you’re ambitious, bake up some cornbread to sop up the bowl.Beef Chow MeinLook for the fresh chow mein noodles in the refrigerated produce section of well-stocked supermarkets and at Asian grocery stores. This recipe was adapted from Chef Lui’s original and modified, as necessary, for home cooks.Mayai Mani (Beef and Egg Casserole)This Mayai Mani casserole, created by influencer Fareen Jessa, aka – Foodmamma, is quick to pull together with just a few basic ingredients and is reminiscent of Mexican Heuovos Rancheros.Kofta ShakshukaMade with lean ground beef koftas, this kofta shakshuka will step up your brunch game in the most delicious way. This delicious addition to your recipe repertoire was created by Chef Erica Karbelnik. Chef Erica competed in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize. Micro Meat LoafIn this recipe the title “Micro” does mean small, however this meatloaf is also cooked in the microwave! The microwave is an amazing time-saving tool in the kitchen for steaming veggies, melting chocolate, and, in this case, baking personal-size meat loaves for 2.Chinese Hot Pot at HomeTry this delicious recipe created by influencer Christina Chow. Check out our article on How to Create Chinese Beef Hot Pot at Home with the correct ingredients, tools, and equipment. The Cook Time is for the preparation of the broths ahead of time. The cooking time for the hot pot at the table is meant to be a social, leisurely time.Oven-Braised Beef CurryChef Rahil selected boneless beef short ribs from the Canadian Beef Information Gateway to make his version of a traditional braised beef curry. Aromatic but made with just a few basic pantry ingredients and standard braising technique so it’s not daunting for even ‘curry beginners’ to make. Beef short ribs are well marbled so the meat is moist and tender when braised and oh so flavourful!Speedy Gyro Beef SaladIf you love a classic Greek gyro, you’re going to love this speedy weeknight dinner for two! The star of the show is the delicious ground beef that is combined with gyro must-haves: feta cheese, tomato, Greek olives and cucumber dressing. The same great restaurant flavours, fast and easy at home!Skillet Beef GnocchiIt’s easy to turn store-bought potato gnocchi into pillows of goodness with this simple and speedy dish. And the bonus… this makes 4 portions and the welcome leftovers are delicious reheated for lunch another day!FAQs
CONCLUSION. In conclusion, the Canada Prime grade is virtually identical to the U.S.D.A. Prime grade, except that the Canadian grade does not allow dark coloured meat, yellow fat, older animals, or other off-quality characteristics. The Canada AAA grade is virtually identical to the U.S.D.A.
What is the highest grade of Canadian beef? ›
Canada Prime: The highest marbled quality beef carcasses are given the Canada Prime grade.
What is AAA Canadian beef? ›
Unlike Prime beef, AAA-grade beef has only a small amount of visible marbling. Yet, like Prime, the AAA grade is a high-quality category that will provide a juicy and tender cut of beef that is resilient to various cooking methods. Up to 50% of graded beef reaches AAA quality and status.
What cut of meat is brisket in Canada? ›
Beef brisket is a large cut of beef taken from the lower breast or pectoral muscles of the cow.
What is the number 1 beef in the world? ›
Wagyu beef originates from Japan and is considered by many the best beef on the planet. With the name meaning “Japanese Cow” (wa = Japanese, gyu = cow), it can be found in four different types of Japanese cattle.
Does Mcdonald's use Canadian beef? ›
100% of the beef used in our hamburger patties is sourced from Canadian farmers and ranchers and contains no artificial preservatives, flavours, colours or fillers. We proudly serve McCafé Premium Roast Coffee and espresso made with 100% Rainforest Alliance Certified Arabica beans, roasted in Canada.
What grade is Taco Bell meat? ›
Also, addressing a widespread rumor, Taco Bell beef is not grade D beef, according to the website. "We use the same quality beef used in all ground beef (like you'd find in the grocery store), only USDA-inspected, 100% premium real beef, period," the website says.
What grade is Costco beef Canada? ›
Costco Canada was the first company to exclusively sell AAA beef.
Is Canadian beef grass fed? ›
Grain-finished cattle eat a carefully balanced diet of grasses, grains such as barley or corn, and other plant materials in the feedlot for the last four to six months before being sold for meat. Grain finished beef is the most common type of beef available in Canada. Grass-fed cattle are also called grass-finished.
Does Burger King use Canadian beef? ›
Burger King currently buys 3 million kilograms of Canadian beef each year.
Geography changes taste
The meat is literally "pre-salted." With Canadian beef, he continues, western cattle will eat more barley, Ontario cattle eat a lot of corn, while P.E.I. cattle might munch on cull potatoes. The resulting taste and texture of the beef are different.
Why is Canadian beef so good? ›
Advanced breed selection, rigorous codes of practice for animal care, and balanced feeds from both grass and grains help to provide the best beef that Canada has to offer.
Why do Jews eat brisket? ›
Brisket was a favorite for holiday celebrations, such as Rosh Hashanah, Passover, Hanukkah, and Shabbat. Jewish communities first began to favor this cut because it comes from the breast of the cow, located in the front, which makes it kosher.
What is filet mignon called in Canada? ›
AAA Canadian Beef Tenderloin/Filet Mignon is the highest grade of beef available, expertly cut to ensure tenderness.
What is a chuck roast in Canada called? ›
Thank you for asking, because it's surprisingly had to find this information. I think what Americans call Chuck Roast (best for pot roast), we call Blade Roast.
Is Canadian beef the best in the world? ›
Internationally Recognized Livestock Genetics
Canada is recognized as a world leader in beef cattle production and we export genetics around the world.
Why is Canadian beef better? ›
Advanced breed selection, rigorous codes of practice for animal care, and balanced feeds from both grass and grains help to provide the best beef that Canada has to offer.
Is Canada beef good quality? ›
Canadian beef is quality beef, raised with expertise, pride and care, in every province across the country. The most marbled, Canada Prime has enhanced juiciness and flavour, while Canada AA is typically a leaner and more budget-conscious option. Want something in-between – it's Canada AAA.
Which country has the best quality beef in the world? ›
Argentine beef is widely regarded as the best beef globally, with its grass-fed and hormone-free farming methods resulting in leaner, healthier, and more flavorful meat.
