- 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.
- 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.
|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|
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