Choosing the perfect cut of beef, as well as preparing and cooking it properly, makes a world of difference in your final dish. We can help you find your perfect match.
OVEN ROASTS
Classic roast for the star of your table. Cook to desired doneness and carve into thin slices.
TENDERLOIN • PRIME RIB STANDING RIB • STRIP LOIN RIB EYE • TOP SIRLOIN • RIB • SIRLOIN TIP • RUMP • BOTTOM SIRLOIN TRI TIP • INSIDE ROUND • OUTSIDE ROUND • EYE OF ROUND
Simple Steps
Season roast and place in shallow roasting pan without water and lid. Insert oven proof thermometer into centre of roast, avoiding fat or bone.
Oven-sear by placing uncovered roast in preheated 450ºF oven for 10 minutes.
Reduce heat to 275ºF. Cook to desired doneness.
Remove from oven, cover loosely with foil and let rest for at least 15 minutes
TENDERNESS TIP
The farther a cut from the hoof, horn or hip of the animal, the more tender the meat. But less tender cuts often have more flavour.
