Primal Cuts
This primal cut is located at the front of the cow and includes the tougher cuts that are ideal for slow cooking or braising. These cuts come from muscles that do a lot of work.
What is the chuck?
What primal section is hanger steak located in?
What is the Plate?
This cooking method infuses beef with a smoky flavor, best for cuts like brisket and short ribs.
What is Smoking?
These cuts come from muscles that don’t do much work and are mostly for structure.
What are Tender Cuts?
Which nutrient is most abundant in beef and contributes to muscle building?
what is Protein?
This primal cut comes from the upper back section of the cow. It is known for its marbled cuts that are excellent for grilling or roasting, offering rich flavor and tenderness.
What is the Rib?
This cut is known for its marbling and flavor, and is best cooked using high-heat methods like grilling or pan-searing.
What is the ribeye?
This method uses dry heat in the oven, perfect for larger tender cuts like prime rib.
What is roasting?
Cuts like chuck roast, brisket, and round steak are categorized as these, requiring slow cooking to become tender.
What are Tough Cuts?
Beef is a good source of this mineral, which supports blood health and energy production.
What is iron?
Found in the rear section of the cow, this primal cut includes leaner muscles and cuts that are perfect for grilling, broiling, or stir-frying.
What is the round?
Known for its tenderness and often served at upscale restaurants, this cut is perfect for grilling or roasting and is best cooked to medium-rare.
What is the Filet Mignon?
Ideal for tough cuts like brisket and chuck roast, this method involves cooking at low temperatures for an extended period.
What is Slow-cooking/Braising?
This category includes meat, which comes from a variety of cuts and is processed for use in burgers or meatballs.
What is Ground Beef?
The highest grade of beef in Canada, known for its tenderness and marbling.
What is Canada Prime?
Located near the neck and chest, this primal cut includes tougher cuts that are best suited for slow cooking, braising, or smoking.
What is the Brisket?
This flavorful cut is often used for fajitas or stir-frying, and should be marinated for tenderness.
What is the Flank Steak?
This method involves cooking the meat at high heat in a pan to develop a crust, often followed by finishing in the oven.
What is Pan-searing?
This cut is typically lean and comes from the rear section of the cow, best cooked with methods like grilling or stir-frying.
What is Round Steak?
Ribeye steaks have a higher amount of this compared to leaner cuts like round steak.
What is Fat (or Marbling)?
This primal cut is located near the brisket and contains flavorful cuts often used for stews and braised dishes.
What is the plate?
This lean cut is often used for quick cooking methods such as grilling or pan-searing, though it is slightly tougher than a ribeye steak.
What is a sirloin steak?
This cooking method is best for quick, high-heat cooking on tender cuts like ribeye and T-bone steaks.
What is Grilling?
This cut is considered lean but flavorful and comes from the lower back portion of the cow.
What is Flank Steak?
Beef grading aims to predict this aspect of beef quality, ensuring consistency in texture, juiciness, and flavor.
What is quality grade?