From your METRO butcher's counter to your plate
You will find a large variety of beef cuts at your Metro butcher’s
counter!
Like all other types of meat, the choice of cut is integral to the method of preparation. Why pay for a particularly tender cut if your recipe calls for it to be stewed or braised for long periods’.
Always select meat that is firm, yet yields slightly to the touch, that is bright red and shows strands of white marbling if a more tender cut is desired.
In Canada, beef is classified in three grades:
- Grade A for lean meat.
- Grade AA for lean meat that is slightly marbled.
- Grade AAA for meat with the most marbling.
By checking the grades, you are assured that you will obtain the
best quality.
Marbling is the strands of collagen that run through lean meats and are responsible for increasing the flavour and tenderness. Because these strands melt during cooking, marbling makes the meat more tender, juicy and flavourful. The more marbling, the better! An excellent reason to look for the most tender and highest quality AAA GrilRouge Angus beef at your METRO grocery!
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, rib eye, strip loin, wing steak, porterhouse, top sirloin, sirloin tip, inside round
- Gourmet sirloin medallion
- Rib roast and shoulder roast
- Flap steak and marinated flank steak
- Sirloin cubes for kebobs, and stewing cubes
- Ground beef and ground beef patties
Cuts of Merite beef:
- Roasts: rib, filet mignon, strip loin, wing steak, sirloin tip, rump, outside round, cross-rib, blade and de-boned shoulder roasts
- French roast, top sirloin, tournedos
- Steaks : rib, fillet, rib eye, strip loin, wing steak, porterhouse, sirloin tip, double-leg loin, inside round, rump, bottom blade, cross rib, marinated flank, shoulder tip, tenderized sandwich steak
- Medallions of strip-loin, top sirloin and sirloin tip
- Blade roast and petite blade roast
- Rosette of boeuf
- Short ribs for stewing and back ribs
- Shank
- Queue
- Cubes for skewers, beef bourguignon, fondue, beef stew
- Beef strips
- Thinly-sliced Chinese fondue beef
- Extra-lean, lean, medium and regular ground beef
- Soup bone with marrow
Tender cuts excellent for grilling are:
- Rib
- Fillet
- Rib eye
- Strip loin
- Wing steak
Tender and medium tender cuts recommended for grilling or roasting:
- Sirloin tip and rump
- Sirloin fillet and strip loin roasts
- Double-leg sirloin steak
- Top sirloin
- Sirloin tip
- Flank steak
Medium tender and cheaper cuts that are excellent for braising, in stews and with sauces:
- Blade
- Bottom blade
- Cross ribs
- Interior round steaks
- Shoulder tip
- Shank
- Top blade
- Rump
- Stewing beef
Portions chart
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150 grams per individual serving
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For grilling cuts
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200 grams per individual serving
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For stews and sauce dishes
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375 grams per individual serving
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Bone-in roasts
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150 to 250 grams per individual serving
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Deboned roasts
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