Beef Angus
The secret
of its quality and flavour
GrilRouge Angus beef is marbled yes, but with tiny threads of
collagen, which are not to be confused with the conjunctive tissues
found in other types of beef. Thanks to this collagen, which
softens during cooking, GrilRouge Angus beef has incredibly rich
flavour and unparalleled tenderness.
A prestigious seal
Triple A (AAA) grade Canadian beef enjoys an international
reputation for its exceptional quality. The excellence of GrilRouge
Angus beef can be attributed to the superior requirements of the
beef cattle selected to carry the GrilRouge Angus brand.
Only 20% of all the Angus cattle merit the GrilRouge Angus seal
and they obtain this prestigious seal because they have met the
imposed, stringent criteria on breeding, marbling, texture, colour
and aging of beef.
A little rest for a better meat !
As well as being meticulously selected, GrilRouge Angus beef is
carefully aged for 14 -21 days. The term ‘aging’ indicates the
length of time beef is kept under strictly-controlled temperature
and humidity levels before it is prepared for cutting. This period
of rest allows the natural enzymes present in the beef to soften
the conjunctive tissue, thereby enhancing the quality by 25%. Not
only does this dramatically increase the tenderness of GrilRouge
Angus beef, it also adds a great deal to its flavour!
The most
discerning chefs will be pleased with the available cuts of
GrilRouge Angus beef:
- Roasts: strip loin, wing steak, rib eye, strip loin, inside round, gourmet sirloin, rib roast, boneless shoulder roasts
- Steaks: rib, fillet mignon, rib eye, strip loin, wing steak, porterhouse, top sirloin, sirloin tip, inside round
- Gourmet sirloin medallion
- Rib roast and shoulder roast
- Flank steak and marinated flank steak
- Sirloin stewing cubes and brochette cubes
- Ground beef and ground beef patties
Always Top Quality Beef!
Did you know that Canadian beef is considered amongst the best in the world? This beef deserves its high standing, not only because of its incomparable flavour, but also because rigorous governmental inspection standards ensure that our beef is completely healthy and wholesome. In Canada, it is mandatory that all Canadian food suppliers meet the strict standards imposed by the federally-run Canadian Food Inspection Agency (CFIA) and Health Canada. These standards are enforced by highly-qualified staff responsible for conducting rigorous inspections before and after the beef slaughter. All beef are ear-tagged for identity and tracing purposes. In addition, Canadian beef is subjected to random tests to confirm the absence of antibiotic residue, pesticides or hormones. If the beef does not meet the standards, it is withdrawn.