What’s the Best Cut?
Any beef cut can be great, but you need to pick the cut that best fits the cooking method you have in mind. Below is a rough guide to the differences in each steak that we offer:

• Filet Mignon - The tenderest, lean, and more subtly flavored cut.
• New York (also called striploin steak) - The classic steakhouse cut: tender, flavorful and juicy.
• Rib Eye - Rich and buttery, greater marbling than most cuts.
• Top Sirloin - A good value, juicy and flavorful, medium tenderness, quite lean.
• Flank - Very lean, beefy flavor, with a coarse grain that absorbs marinades beautifully.
• Flatiron - A rich chuck flavor, 2nd most tender steak, somewhat thin.
• T-bone - Perfect for the indecisive customer who simply can't choose between tenderness and flavor.

Aging:

• Aging is a carefully controlled process that holds the meat at specific temperature and humidity levels for a set period of time. This allows naturally occurring meat enzymes to break down some of the connective tissue. Proper aging of beef can dramatically improve tenderness and flavor.
• Hopcott Beef is aged from 20 to 21 days. *Note:* Beef CANNOT be safely aged in a home fridge.

Marbling:

• Marbling refers to the amount of find white flecks of fat that you see running through the meat. Marbling can enhance beef juiciness and flavour.

Grading:

• Grading is a voluntary process, done to help a customer purchase better beef. It is a quality designation unrelated to inspection. In grading, the meat is evaluated on several characteristics, including marbling. Canada’s top grades are Canada Prime, AAA, AA and A. Hopcott Beef is graded as AAA - AA.

Color:

• A bright red color is not always the best indication of freshness or quality. The best indicators of beef freshness are the “Packaged On” or “Best Before” dates on packages.
• The packing material, amount of aging, meat storage temperature & meat condition can all affect the meat color. For example, beef that has been well aged can be slightly darker in color.
• As beef is exposed to oxygen in the air, it turn cherry red. Meat not exposed to oxygen will remain dark. This is why ground beef can be red at the package surface, but dark purple in the centre. Likewise, beef in airtight packaging can be dark purplish color, even on the surface.
• Hopcott Premium Meats does not add any colorings, additives or preservatives to fresh beef, as it is prohibited by government regulations.

Cooking Tips:

• For more accurate cooking times and temperatures, allow your meat to come to room temperature for about 15 minutes before cooking.
• Hopcott beef tastes best eaten fresh, within 3-4 days from purchase. It can also be frozen for up to 6 months. Frozen meat should be thawed slowly in the refrigerator.
• Try the end cuts for braises and stews. These are generally more flavorful than the popular center cuts and simply require a slower cooking method. The taste is well worth the wait.
• When grilling beef for a large group, keep cuts that are done cooking hot by setting them on the side of the grill rack, not directly over the coals where they could overcook. You can also keep them hot in a warm oven (200 F).