Many find beef to be one of the richest tasting proteins. Not only is beef a great source of iron, but it is also a key ingredient in a lot of great foods, from stews and sauces to juicy and tasty burgers. The meat should be firm to the touch and dark red. This is the best sign that it is fresh. So I thought I would walk you through How to Know Your Cuts of Canadian Beef!.
If you want to make a great beef dinner or plan your meals, you should know the difference between the different cuts of beef. Here is an intensive look at all the cuts of Canadian Beef you can get and enjoy!!.
Canada Beef makes a promise: every day, Canadian beef is raised and sent out with pride and tradition. As exceptional as the land on which it is raised, Canadian beef is excellence without compromise. We will do what is right.
Canadians love their beef almost as much as hockey. Beef brisket in particular enjoys popularity across the country, especially smoked low and slow for quintessential Canadian barbecue. But what exactly is beef brisket, and does it go by different names in Canada?
As a brisket devotee and barbecue enthusiast, I did some digging on this classic cut. Keep reading to learn all about beef brisket in Canada – common names, where it comes from, how it’s prepared, and why Canadians can’t get enough of its juicy, smoky flavor. Grab your tongs and get ready to brisket!
Overview of Beef Brisket
Beef brisket refers to the breast or lower chest portion of a cow. It’s one of the nine primal cuts into which beef carcasses are divided. Brisket contains both the pectoral muscles of the chest as well as abdominal muscles.
This large, rectangular cut weighs 8-12 pounds and contains a significant amount of connective tissue. Brisket is generally divided into two sections – the flat cut or first cut and the point cut or second cut. The latter contains more fat.
Names for Beef Brisket in Canada
In Canada, beef brisket most commonly goes by:
- Brisket
- Whole brisket
- Packer brisket
- Fresh brisket
- Raw brisket
Sometimes the flat cut or point cut are specified:
- Flat half
- Point half
- Deckle
Other less common names include
- Front rib plate
- Bib
- Boneless brisket
So if you’re looking for brisket in Canada, checking for all of the above terms will serve you well.
Where Beef Brisket Comes From on the Cow
Beef brisket comes from the lower half of the cow’s chest or pectoral region. It sits just above the front legs and extends from the chuck down to the plate.
As a hard-working muscle, the brisket contains lots of connective tissue. This must be cooked slowly to break down and tenderize the meat. The fat bastes the brisket during cooking, keeping it moist and flavorful.
How Canadians Cook Beef Brisket
Canadians have mastered cooking brisket low and slow to make it fall-apart tender:
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Barbecuing – The most popular preparation, smoked over low heat for 14-18 hours. A smoky dry rub and sweet barbecue sauce are added.
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Braising – Simmered in a flavorful liquid like broth, beer, or cola for several hours until fork tender.
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Roasting – Cooked uncovered in the oven at 250-325°F for up to 16 hours until very soft.
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Stewing – Cut into chunks and simmered on the stovetop with veggies until tender.
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Corned beef – Cured in a salt and spice brine to make the classic St. Patrick’s Day meal.
No matter how it’s cooked, Canadians can’t seem to get enough succulent, melt-in-your mouth brisket!
Why Canadians Love Beef Brisket
There are several reasons brisket is so beloved in the Great White North:
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Taste – Well-prepared brisket is incredibly flavorful and juicy.
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Texture – Properly cooked brisket shreds easily into tender strands.
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Fat content – All that fat keeps brisket unbelievably moist.
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Versatility – Shines smoked, braised, stewed, and more.
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Tradition – Long history in many regional cuisines.
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Cost – One of the more budget-friendly beef cuts.
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Satisfying – Nothing beats a hearty plate of brisket.
From smoked barbecue to simmered stews, brisket’s the perfect cold weather comfort food.
Where to Buy Beef Brisket in Canada
Fresh brisket can be found at:
- Butcher shops
- Supermarkets with a butcher counter
- Warehouse stores like Costco
- Specialty meat markets or delis
Look for brisket with a bright red color and visible marbling. The best quality brisket will have more generous fat deposits. Plan to cook fresh brisket within 4-5 days or freeze for longer storage.
Pre-seasoned brisket for smoking can also be ordered from barbecue companies. Or purchase corned brisket for a simple stovetop preparation.
How Much Does Beef Brisket Cost?
Beef brisket prices in Canada tend to range from:
- $6-9 per pound for choice grade brisket
- $9-12 for higher grades like AAA or Wagyu brisket
- $15-25+ per pound for ultra premium Wagyu brisket
Leaner flat cuts are often a dollar or two cheaper per pound than the fattier point cut. Prices also vary by region and retailer. Watch for sales around major barbecue holidays.
Perfecting Your Brisket Recipe
Cooking brisket can be challenging due to its high collagen content. Follow these tips for brisket success:
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Choose a high quality brisket with nice marbling.
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Trim off any excess hard fat but leave a good amount for moisture.
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Apply a dry rub at least 12 hours before cooking.
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Cook low and slow at 225-275°F until extremely tender.
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Allow ample resting time before slicing against the grain.
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Leftovers make amazing sandwiches, tacos, chili, soup and more!
With the right preparation, brisket’s robust flavor and luscious tenderness will make your tastebuds sing.
Enjoy Canada’s Favorite Barbecue Meat
Beef brisket holds a special place in the hearts and stomachs of Canadian barbecue fans. With its deep beefy flavor, succulent juiciness and mouthwatering aroma when smoked low and slow, it’s no wonder brisket earns praise across the country. Savor slice after melt-in-your-mouth slice and taste why Canadians are so smitten with brisket.
Inside Round Oven Roast
Inside Round Oven Roast
- More tender then other round roasts.
- Best oven roasted at low temperature.
- Carve into thin slices to optimize tenderness.
Eye of Round Oven Roast
- One of the leanest cuts with the mildest flavour.
- Cook to medium and then let rest.
- Cut across the grain.
Eye of Round Marinating Steak
- Mild flavour, moderately lean and tender.
- Marinate before grilling.
- Cook to medium doneness for best results.
Sirloin Tip Marinating Steak
- Strong flavour, moderately tender.
- Marinate for 4-12 hours.
- Cook to medium for best results.
Outside Round Marinating Steak
- Strong flavour, moderately tender.
- Marinate for 4-12 hours.
- Cook to medium-rare for best results.
Outside Round Oven Roast
- Lean and flavourful.
- Roast at low temperatures.
- Cut thinly across the grain.
Inside Round Quick Roast
- Lean and tender.
- Best cooked to medium rare.
- Slice across the grain thinly to maximize tenderness.
Eye of Round Quick Roast
- Alternative to eye of round oven roast.
- Carve thinly across the grain.
Sirloin Tip Oven Roast
- Moderately tender, strong flavour.
- Carve across the grain into thin slices to serve.
Round Marinating Steak
- Moderately lean and tender with a mild flavour.
- Marinate for 4-12 hours.
- Cook to medium rare for best results.
Sirloin Tip Rotisserie Roast
- Moderately tender, strong flavour.
- Marinate 8-12 hours.
- Barbecue or roast for best results.
Top Sirloin Premium Oven Roast
Premium Oven Roast
- Very tender and strong flavour.
Top Sirloin Cap Off Grilling Steak
- flavourful and very tender.
- Good for broiling, grilling or pan-searing.
Top Sirloin Grilling Steak
- Lean and tender.
- Pan sear, broil or grill.
T-bone Grilling Steak
- Tender and delicious.
- Fast cooking.
Center Cut Premium Oven Roast
- Soft and tender with a unique mild flavour.
- Ideal for Beef Wellington
Strip Loin Premium Oven Roast
- Exceptional tenderness and flavour.
- Very lean.
- Cooks faster than most roasts.
Strip Loin Grilling Steak
- Lean cut with exceptional flavour and tenderness.
- Also known as New York steak.
- Season well.
- Ideal for broiling, grilling and pan frying.
Top Sirloin Premium Rotisserie Roast
- This is one of the most tender rotisserie roasts, and it tastes great.
- Cooks evenly when done on the rotisserie.
Top Sirloin Grilling Medallion
- Tender and full of flavour.
- Easy to cook perfectly and serves up nicely.
Butt Tenderloin Premium Oven Roast
- Delivers an extremely tender and lean eating experience.
Strip Loin Premium Quick Roast
- Amazing tenderness and flavour.
- Roasted in less than an hour.
- Perfect for small families.
Porterhouse Grilling Steak
- Tender by nature.
- Fast cooking and convenient.
Short Tenderloin Premium Oven Roast
- Extremely lean and tender.
- Perfect for stir fry strips, kabobs or fondue.
Sirloin Grilling Steak
Oh Canada Brisket
FAQ
What is beef brisket in Canada?
What is brisket called in the grocery store?
What cut of beef is chuck in Canada?
What is top round beef Canada?
What is a beef brisket?
The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle.
What is a full cut of brisket called?
The full cut of brisket is often referred to as the packer brisket. This packer brisket is one entire brisket, cut from the left or right breast of the cow. This packer brisket can be broken down into two separate muscles separated by a layer of fat, the deckle. After the separation the two cuts are called the flat and the point.
What is the classification of brisket?
So, we know the classification of brisket, being any meat coming from the primal cut: brisket. Now we can look at what other names this piece of meat has gotten over the years. While it’s most commonly, traditionally, and famously referred to as brisket, it can come in a few different cuts and in many different styles.
What is a flat cut brisket?
The flat cut is one of the two muscles which make up the full brisket. The flat can be identified by it’s “flat” appearance, compared to the point cut of brisket. It’s the muscle nearest the rib cage. Normally slightly more expensive and leaner, the flat cut of brisket cooks a bit more consistently than the point cut.