Cooking beef correctly will result in maximum tenderness and flavour. 

One of the main factors affecting tenderness is the cut itself. Cuts like the Shoulder Roasts would be considered less tender, whereas medium tender cuts like Sirloin Tip Roast come from muscle groups that are regularly exercised. Cuts like the Filet Mignon or Prime Rib come from muscles that get very little exercise and are considered the most tender and succulent on the Side. By understanding the inherent tenderness of each cut and choosing the appropriate cooking method for each, all cuts can be made tender.

Note: Times listed in the instructions below take into account the 20% less time required when cooking your beef. When using other recipes please remember to deduct 20% off the time to achieve the best results!

What	How	Cooking Instructions
TENDER CUTS - THE STEAKS: Rib, Rib Eye, Wing, T-Bone, Strip Loin, Filet Mignon(Tenderloin), Sirloin Steak and Ground Beef Patties	BROIL OR GRILL	Season with pepper but do not salt Place meat on cold broiler rack 4-5” (10-12cm) below heat or on a lightly greased grill Cook approximately: 4-5 min / side for rare; 6-7 min / side for medium for steaks ¾ - 1” (2cm) thick Salt steak before serving if desired
TENDER CUTS - THE ROASTS: Tenderloin, Rib Eye Roasts	ROAST	Place Roast, fat side up in an open roasting pan Do not add liquid, do not cover Season to taste Roast at 325F (160C) for approximately: 15 min/lb (35 min/kg) for rare 20 min/lb (40 min/kg) for medium 25-30 min/lb (50 min/kg) for well done Use a meat thermometer to accurately determine “doneness”
MEDIUM CUTS - THE ROASTS: Cross Rib, Blade Roasts	BRAISE	Place Roast, fat side up in a roasting pan Add enough liquid (water, wine, juice, broth) to cover bottom ½” (1-2cm) of the pan and cover with lid Cook at 325F (160C) for approximately: 15 min/lb (35 min/kg) for rare 20 min/lb (40 min/kg) for medium 25-30 min/lb (50 min/kg) for well done Remove cover for final 1/3 rd of cooking, more liquid an be added if necessary Use a meat thermometer to accurately determine “doneness” Back to Top
MEDIUM CUTS - THE ROASTS Inside, Outside and Eye of Round, Sirloin Tip Roasts	ROAST	Place Roast, fat side up in an open roasting pan Season to taste, do not add liquid, do not cover Roast at 275F (140C) for approximately 30 min/lb (75 min/kg): Use a meat thermometer to accurately determine “doneness”
MEDIUM CUTS - THE STEAKS: Inside, Swiss, Butterfly, Sirloin Tip, Cross Rib, Blade, Flank Steak	BROIL OR GRILL	Marinate for 6-8 hours or tenderize with meat mallet or tenderizer Season with pepper but do not salt Place meat on cold broiler rack 4-5” (10-12cm) below heat or on a lightly greased grill Cook approximately: 4-5 min / side for rare; 6-7 min / side for medium Do not cook past the medium state
MEDIUM CUTS - THE STEAKS: Inside, Swiss, Butterfly, Sirloin Tip, Cross Rib, Blade, Flank Steak	BRAISE	Season but do not salt and brown in lightly greased pan Add ½”- 1 cup (125-250ml) liquid (water, wine, broth) to the bottom of the pan Simmer covered until tender on low heat or Cook at 325F (160C) for approximately 40-50 min for a 1" (2.5cm) thick steak Back to Top
LESS TENDER CUTS - THE ROASTS Brisket, Short Rib, Shoulder and Arm Roasts	POT ROAST	Brown roast on all sides in a heavy pan Add approx. 1 cup (250ml) liquid (water, wine, juice, broth) and seasonings Cover and simmer on low heat until tender or at 325F (160C) for approximately 30 min/lb (65 min/kg): Add more liquid as is necessary Vegetables may be added for the final 1/2hour of cooking
LESS TENDER CUTS Short Ribs, Stewing Beef	STEW	Dip cubes in seasoned flour and brown on all sides in a lightly greased pan Add liquid (water, wine, juice, broth) to cover Add seasonings Cover and simmer on low heat until tender or at 325F (160C) for approximately 1 and 1/2 hours Vegetables may be added for the final 1/2hour of cooking Thicken gravy

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