Choosing and Preparing Popular Cuts of Ontario Beef

COOKING METHOD CUT TIP
GRILLING: A dry heat method using direct heat; grill, broil or pan-fry using medium-high heat. Cook to desired doneness.  T-Bone, Porterhouse, Strip Loin, Rib Eye, Tenderloin, Top Sirloin, Top Sirloin Cap Steak, Rib Steak, Flank Steak, Bottom Sirloin Tri-tip, Wing. Fast cooking, convenient, these cuts are tender by nature.
BRAISING: A combination of dry heat followed by simmering liquid on stovetop, in oven, or slow cooker. Cross Rib, Bottom Blade, Top Blade, Brisket, Flank Steak, Short Rib. Slower cooking, these cuts are economical and best served stew-style.
STEWING: A moist heat method using smaller pieces of beef submerged and simmered in liquid. Simmering Short Ribs, Sirloin Tip, Shank Centre Cut, Shank Centre Cut Boneless, Stewing Beef Cubes. Slow simmer on stove-top or oven. These cuts work well in a variety of ethnic stews or one pot dinners.
STIR/FAST FRY: A dry heat method cooks beef strips quickly in a small amount of oil at high temperature. Inside Round, Outside Round, Eye of Round, Strip Loin, Sirloin Tip, Top Sirloin, Stir Fry Beef Strips. Thinly sliced, these cuts are built for speedy suppers.
ROASTING: A dry heat method.
QUICK OVEN ROAST: Season 1lb (500 g) roast and cook uncovered in oven at 350°F (180°C) for 50-60 minutes. Inside Round, Outside Round, Eye of Round, Sirloin Tip, Rib Eye, Strip Loin, Top Sirloin.
PREMIUM OVEN ROASTS – Crowd pleasing and perfect for an easy dinner at home. Prime Rib, Rib Eye, Strip Loin, Top Sirloin Roast, Tenderloin.
OVEN ROASTS – Roast these cuts slowly and carve into thin slices to serve. Inside Round, Outside Round, Sirloin Tip Roast, Top Sirloin Roast, Rump Roast.
ROTISSERIE ROASTS – Ideal for backyard barbeques, this type of roast is easy to manage and grill. Outside Round, Inside Round, Cross Rib, Top Sirloin, Prime Rib, Sirloin Tip.

Take the guesswork out of cooking by using a meat thermometer to cook your Ontario beef to preferred doneness.

Doneness:
Medium-rare 145°F (63°C)
Medium 160°F (71°C)
Well done 170°F (77°C)

Source: Health Canada, Safe Internal Cooking Temperatures