Top quality meat

Angus beef

Angus beef is 100% Canadian beef, produced here since 1860.
Angus beef has stringent breeding conditions to ensure meat with abundant marbling and incomparable tenderness.

You can find Angus beef at the counter in the meat department.

Angus beef at a glance

  • Pronounced marbling which means there are thin strands of fat throughout the meat
  • Firm meat with a bright red colour
  • Aged at least 21 days
  • Meets quality standards

Cuts offered

  • Angus beef is available in most fine cuts on the market.
  • The butcher can custom cut your beef as thick as you like - perfect for the barbecue.
  • Angus beef is ideal for discovering gastronomic cuts like tenderloin, prime rib steaks, strip loin, or T-bone steaks.

Gourmet tips for enjoying Angus beef

  • Rub a dry marinade into steaks before grilling. Choose a versatile recipe combining dry mustard and paprika, or an innovative recipe like a dry cocoa or coffee marinade.
  • Marinate beef flank steak in a simple blend of herbs and acidic ingredients. A mixture of oil, mustard, and soy sauce will do the trick!
  • Accompany plain steaks with a red wine sauce or a spicy demi-glace.

Cooking guide

Since Angus beef is known for its tenderness, it’s best to use a cooking technique that will highlight its texture. Don't be afraid to grill or fry it.

Basic cooking advice

  • Let meat sit at room temperature for about 30 minutes before cooking.
  • Preheat the skillet or barbecue to high before cooking so the meat browns nicely.
  • When cooking beef in a skillet, add fat so it browns well.
  • Add salt right before cooking to avoid drying out the meat.
  • Remove meat from the heat a little before reaching desired doneness because it will continue cooking for a while at room temperature.
  • Loosely wrap meat in aluminum foil and let it rest for ten minutes before cutting. This allows cooking juices to spread evenly through the meat, ensuring juicy, tender meat.

To determine whether your beef is well cooked, follow this chart:

Desired doneness Recommended temperature Visual indication
Rare 63°C (145°F) Yields lightly to finger pressure
Medium-rare 65°C (150°F) Pink juices visible on surface when cooked
Medium 70°C (160°F) Yields to finger pressure; cooking juice pearls on surface
Medium-well done 74°C (165°F) Firm to the touch, meat is pink inside
Well done 77°C (170°F) Firm to the touch, surface completely brown