Standard Cooking Instructions for Canadian Beef Cuts
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Standard Cooking Instructions for Canadian Beef Cuts—Developed by BIC—updated October 2007
Other Beef Cuts
Beef Grilling Back Ribs
1. Season rack of ribs.
2. Roast on rimmed foil-lined baking sheet in 250°F (120°C) oven for
2 to 3 hours until crispy and browned. Cool slightly; cut into individ ual
ribs.
3. Grill or broil ribs using medium heat for 5 to 10 minutes, brushing all
over with barbecue sauce and turning occasionally.
Stewing Beef
1. Coat beef pieces in mixture of flour, salt and pepper. In lightly oiled
Dutch oven or stockpot, brown meat in batches. Add onions and other
seasonings, as desired.
2. Add enough liqu id (such as broth, tomato juice or red wine) to just cover
beef.
3. Simmer, covered, on stove top or in 325°F (160°C) oven about 1 hour
until fork-tender. Add chunks of vegetables and cook an additional
30 minutes until vegetables are tender.
Soup Bones/Oxtails
1. Place bones/oxtail pieces with chunks of vegetables (such as carrots,
onions and celery) in lightly oiled Dutch oven or stockpot. On stove top,
brown over medium heat for 15 to 20 minutes, stirring frequently.
2. Season as desired and add enough cold water to cover bones/oxtail
pieces by 2 inches (5 cm). Bring to boil.
3. Simmer, covered, for 3 to 5 hours until meat is fork-tender. Strain,
reserving stock; chill and skim off surface fat. Meanwhile, remove meat
from bones, cut into bite-sized pieces and reserve; discard vegetables,
fat and bones. Add reserved meat to stock and use for beef soups or
stews.
Beef Kabob Grilling Cubes/Satay Strips
1. Season skewered beef kabob cubes or satay strips.
2. Grill or broil over medium-high heat 5 minutes per side until browned
but slightly pink inside. Beef is best cooked only to medium.
3. Serve with dipping sauce (such as Thai peanut) if desired.
Cuts
• Shank Centre C ut
• Shank Centre C ut
Boneless
• Shank Spur
• Simmering Short Ribs
• Simmering Short Ribs
Boneless
• Beef Stewing Cubes
Cuts
• Beef Marrow Bones
• Beef Neck Bones
• Beef Oxtails
Cuts
• Beef Back Ribs
Cuts
• Eye of Round Strips for
Satay
• Top Sirloin Grilling
Cubes
Note: Beef Marinating Cubes
cut from the hip CANNOT be
cooked by this method (see
page 6 of this document).
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