TORONTO - Buying beef - especially steaks - based on colour, how lean it is and price just doesn't cut it. Not when there are premium cuts for grilling or roasting and less expensive cuts for simmering or marinating.
About 10 years ago, Canada's retail nomenclature system was introduced to help consumers with the first critical step in beef buying.
To complement this system, many Canadian grocery stores divide their beef counter by cooking method. From there, shoppers can choose from a variety of cuts with each cooking method written on the package label.
"We are still trying to encourage retailers to adopt the system," says Joyce Parslow, home economist for the Beef Information Centre. "But they don't all do it and it's really a valuable tool for the consumer."
The label on the majority of packages of Canadian beef indicates cooking method within the cut name. For example, a top sirloin grilling steak would be perfect on the grill and a sirloin tip marinating steak should be marinated prior to grilling, she points out.
"There are seven categories consumers can choose from for beef preparation," Parslow says.
These are pot roasts, oven roasts, grilling steaks, marinating steaks, simmering steaks, stewing beef and quick serve beef. So within each category are a variety of healthful and nutritious cuts of beef, to fit any meal, all budgets and occasions.
Another tool the agency has introduced is a virtual meat counter online, says Parslow.
"This is a lot like going into a store and picking a cut. It takes the consumer down to what cut category it is, how to cook it and gives them all the information right there."
This resource can be found in the buying and cooking section at www.beefinfo.org. It helps with meal planning and provides cooking instructions for each category, making beef buying and cooking a cinch.
Parslow says if a shopper chooses a marinating steak, it can be marinated in a commercial salad dressing for eight to 24 hours.
"We found in studies that if you pierce them all over with a fork this gives an added tenderizing effect in itself."
She says a teriyaki marinade might be too salty and will dry out the meat.
"But the salad dressing already has oil in it to cling to the meat, a seasoning to give it flavour and an acid component as well."
To learn more about grilling steaks this spring and summer, for online video cooking lessons or to join the Make It Beef Club, visit www.beefinfo.org
Here is a recipe using marinating steak:
Mediterranean Medallions
2 beef marinating medallions or steaks about 350 g (12 oz) 2.5 cm (1-inch) thick
125 ml ( 1/2 cup) fat free Italian or Greek vinaigrette-style dressing
10 ml (2 tsp) olive oil
5 Kalamata olives, pitted and coarsely chopped
3 plum tomatoes, sliced
2 cloves garlic, minced
5 ml (1 tsp) finely grated lemon rind
2 ml ( 1/2 tsp) dried oregano
Salt and pepper
Pierce meat all over with fork. Place in sealable freezer bag with dressing; marinate in refrigerator for 12 to 24 hours. Discard marinade. Pat medallions dry with paper towelling.
Heat 5 ml (1 tsp) of the oil in heavy ovenproof skillet over medium-high heat; brown beef on both sides. Remove from skillet and set aside. Lightly toss together olives, tomatoes, garlic, lemon rind, oregano and remaining oil; season with salt and pepper to taste. Place in skillet used to brown beef. Place beef on top of tomato mixture.
