Barbecuing beef
Beef has always been the
all-time favourite of every professional and amateur barbecue
chef!
- RibsT-bones
- Loins
- Tenderloins
- Tournedos ft and juicy. They can be grilled as is or with
herbs and spices on medium heat, turning only once midway through
cooking.
For less tender and more economical cuts like sirloin, the meat can be left to marinate for 6 to 24 hours in the refrigerator before grilling. The meat will be more flavourful and tender.
If you prefer, your METRO butcher will be glad to marinate any meat for you and even suggest the best marinade for the cut of meat you have selected!
METRO marinades for beef - Montreal style BBQ
- Mesquite
- Oriental
- Teriyaki
- Tex Mex
- Tomato and basil
- Three peppercorns
Of course when people start talking about barbecues, the first
thing that comes to mind is burgers! And making them with our
excellent GrilRouge Angus ground beef brings the simple burger to
new heights!
Of course, METRO also offers its famous Selection Merite frozen
burgers that come prepared six different ways: plain, with
peppercorn, steak spices, onion and garlic, cheese and bacon or
tomato and basil. They couldn’t be more practical, going directly
from freezer to grill!
Few ways you can prepare
burgers that you will be proud of!
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Meats
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Breads
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Cheeses
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Garnishes
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GrilRouge Angus ground beef
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Sesame buns
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Sliced Provolone*
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Dijon mustard, grilled onions, Boston lettuce and dried
tomatoes in oil.
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Tender and juicy ground beef patties*
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Flavoured bun
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Brie*
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BBQ Grilled sliced Portobello mushrooms, mayonnaise*, roasted
garlic and alfalfa.
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Onion and garlic seasoned beef burger patties*
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Poppy seed bread and buns
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Sliced Canadian Swiss*
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Bacon*, pickles*, harissa spiced ketchup* and baby
spinach.
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Tomato and basil burger patties*
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Onion bread or bun
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Goat cheese
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Black olives*, grilled peppers, basil pesto and curly
lettuce.
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* Metro recommends the Sélection Merite
brand.
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• Always cook meats as far away from the heat source as
possible.
• When using a gas barbecue, this can be done by lighting the
burner on one side to maximum heat and cooking the meat on the
unlit side, with the cover down.
• When using a charcoal barbecue, arrange the charcoal around the
sides and grill the meat in the center of the grill, with the cover
down.
• For beautiful markings on your grills, rotate the meat one
quarter turn clockwise midway through cooking each side.
• Before serving, always check the degree of doneness with a meat
thermometer, particularly hamburger and tenderized meats.
• Once the meat is cooked, it should be wrapped loosely in foil and
left standing for 5 minutes or so. This allows the fibres to relax
and the juices to circulate through the flesh for maximum taste and
tenderness.
Internal temperatures of cooked
beef
63° C (145° F) - Rare
70° C (160° F) – Medium pink
77° C (170° F) – Well done
70° C (160° F) – Ground beef
For more culinary tips and advice, visit the METRO butcher’s
Beef section at metro.ca.