Steak / Steak - 100% Canadian "AAA" Beef / Beef

"What is the difference between Canada Prime 
and Canada A, AA, and AAA?"

The difference between these grades is the amount of marbling only. All animals in these categories are "youthful". Canada Prime specifies marbling as slightly abundant, A as a trace, AA as slight, AAA as small. The Canadian beef carcass grading system utilizes these four levels of marbling.

Another aspect of the grading system usually not mentioned, is the yield grades which predict the amount of lean meat. This is useful when purchasing beef by the whole, half or quarter. Canada 1 means the carcass will have 59% or more lean meat, Canada 2, 54 to 58%, Canada 3, 53% or less. Canada 1 carcasses will contain 59% or more actual meat, the percentage of fat, bone and other waste will be less than the other grades.

The animal characteristics used in the grading process influence the quality. The age of an animal affects tenderness. Meat yield is influenced by the degree of muscling, more muscle, less fat, therefore better meat yield. The retail industry relies completely on the grading system as the marker for the product they purchase. The quantity is there but consistent quality is an issue. To help with this problem, "branded beef" has been introduced with some success, at least giving retail and restaurants a "name" they can promote as being superior to the "no name" beef products. Beef products are branded according to breed and/or grade but this just hasn't gone far enough, it's still a "mystery" as to where it comes from, the producer, feeding practices or feedlot management that produced the beef.
Source: my butcher / my butcher

butcher is commonly called "beef" beef, that is to say, the meat of the species "Bos taurus" : the beef itself, but also cow ...

hard to break the habit ask the butcher "a very tender steak" ...
Better learn to recognize the different pieces, their characteristics and

flavor:

Aiguillette, rump, faux Net-net, are the loin of beef, prized for its quality and tenderness. read can also be divided into steaks.

To fillet, steaks are most often treated as Chateaubriand or tournedos.

A little less tender than the net but much more flavorful, sirloin and rump give nice portions, more grilled than fried tasty.

Cooking ...

Do salt after cooking, so the meat will not lose its juice and keep its flavor. One can add pepper and herbs during cooking.
To prevent a steak shrink during cooking, simply cut slightly For meat, the long edges, do not forget to shear the sides of the steak slightly in the opposite direction of the fibers before cooking. Do not return the steaks that 1 time to avoid losing juices, avoid the use of forks, spatula prefer.

Steak grilled with cracked pepper

Steak with peppers,

wine sauce and shallots

Recipe Ingredients:

for 4 servings,

15 ml (1 tbsp) extra virgin olive oil with pepper steaks
4 2 cm (3 / 4 inch) thick and about 150 to 180 g each
30 ml (2 tablespoons) butter
2 shallots, minced
60 ml (1 / 4 cup) red wine
15 ml (1 tbsp) fresh rosemary
chopped 15 ml (1 tbsp) fresh thyme, chopped
125 ml (1 / 2 cup) 15% cream

Preparation:

Preheat grill to medium.
Oil the steaks and grill 3 minutes on each side.
Prepare the sauce in a skillet, melt butter and sauté shallots.
Deglaze with red wine.
Add the herbs and reduce to 1 / 4.
Add cream.
Season and simmer 1-2 minutes.

Suggestion Vin / Wine Pairing

Jarno Rosso Colline Pescaresi   Castorani

Jarno Trulli particularly appreciates great wines from Italy and is delighted with the wines which bear his name. 

"Ive always sought perfection in everything I do: in a racing car, where split seconds make the difference; and in the vineyard, where it has taken years of hard work to give our wine its special character and originality."

Grapes: 100% Estate grown Montepulciano d'Abruzzo

Taste:
This red wine shows characteristic rich, dark chocolate and slightly raisiny tones which are carried through to the full and spicy palate. Long, intense and persistent on the finish.

En Bouche:

This red wine shows characteristic rich, dark chocolate and a few shades of raisin, spicy palate, long, intense and persistent finish.