Standard Cooking Instructions for Canadian Beef Cuts
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Standard Cooking Instructions for Canadian Beef Cuts—Developed by BIC—updated October 2007
Beef Roasts (cont.)
Rotisserie/Premium Rotisserie Roast
For Premium Rotisserie Roast, season roast or marinate for 2 to 4 hours. For
Rotisserie Roast marinate for 12 to 24 hours. To marinate: Pierce roast all
over with fork. Place in large sealable freezer bag with 2 cups (500 mL) marinade
(such as teriyaki sauce or salad dressing); refrigerate. Discard marinade before
cooking.
1. Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat
barbecue to medium-high (400ºF/200ºC).
To Cook with Rotisserie: Insert spit rod lengthwise through centre of
roast; secure with holding forks and place roast over drip pan.
To Cook without Rotisserie: Place roast on grill over drip pan that is
moved to one side; turn heat off under just the roast.
2. Insert meat thermometer into middle of roast avoiding spit rod (if
using). Cook at constant heat, in closed barbecue, until thermometer
reads 155ºF (68ºC) for medium (about 30 minutes per lb/500 g).
3. Remove roast to cutting board; tent with foil for 10 to 15 minutes.
Carve across the grain.
Quick/Premium Quick Roast
1. Season roast. Insert meat thermometer lengthwise into the centre of
roast so that shaft is not visible. Place on rack in ovenproof skillet or
shallow pan.
2. Cook 1 lb (500 g) roast, uncovered, in 350ºF (180ºC) oven for 50 to 60
minutes until thermometer reads 155ºF (68ºC) for medium.
3. Remove roast to cutting board; cover with foil for 5 minutes. Carve
across the grain.
Cuts
Premium Rotisserie
• Prime Rib
• Top Sirloin
Rotisserie
• Cross Rib
• Inside Round
• Outside Round
• Sirloin Tip
Cuts
Premium Quick
• Rib Eye
• Strip Loin
• Top Sirloin
Quick
• Bottom Sirl oi n Tip
• Eye of Round
• Inside Round
• Outside Round
• Sirloin Tip
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