Beef Basics 101

Co-op’s full-service meat counters are known for their quality meat products and old-fashioned customer service. Michael Spakowski, meat manager at the Red River Co-op’s Southdale store, inspires his staff with his commitment to making customers happy. “I really love dealing with people – customers are the backbone of our business. We take looking after our customers very seriously.”

“It’s like a family atmosphere,” Michael says of Co-op’s customer service approach. “I look forward to coming to work and seeing my customers. We’re trying to make them happy. Customers do feel like they’re at home. They have a lot of confidence in the products we’re selling and the people who are recommending them.”

Get to know your steaks

Co-op’s full-service meat departments can provide custom cuts for whatever event you’re preparing for or will help you find the right cuts. “(Co-op butchers are) always watching the trends, and know what is up and coming,” Michael says.

“Working muscles are leaner and contain more collagen,” Michael says. “Cuts from these areas of the animal – such as shoulder, brisket, rump – are working muscles, so they tend to benefit from longer, slower cooking, or from breaking down through enzymes in a marinade.”

Muscles at the centre of the animal – such as tenderloin, sirloin and ribs – do less work, contain less collagen and are therefore more tender. They’re more suited for grilling.

Popular steaks

• Tenderloin - The most tender cut – AKA the filet mignon, which is loosely translated to delicate, fine or cute filet.
• Top sirloin - Tender and lean steak best seared on the grill.
• Rib steak - Contains more fat than sirloin, which creates a juicy steak.
• Sirloin tri-tip - A very lean steak from the bottom sirloin. Can be grilled or roasted.
• Top sirloin cap steak - One of the most tender sirloin cuts, with lots of marbling and flavour. Can be grilled or marinated.
• T-bone steak - Lean bone-in steak containing both striploin and tenderloin.

Best burgers

Michael says ground chuck makes the best burgers, hands down. Chuck comes from the front quarter and is known to be extra juicy due to its marbling. It has a savoury, beefy flavour. “You can taste the difference. It has better flavour and texture and makes for a juicier burger”.

Many people grill year-round, but once winter turns to spring, everyone’s barbecues get fired up. The Co-op meat counter offers many options for your burger cookout:

• Fresh In-store Formed Beef Chuck Burgers
• Fresh In-store Formed and Seasoned Chuck Burgers (Montreal Steak Spice, Cracked Pepper, Mushroom Cheddar)
• Fresh ground chuck (for the DIY burger maker)
• Frozen In-store Made Burgers (Regular, Charbroil, Homestyle)
• Frozen CO-OP GOLD and CO-OP CENTSIBLES Burgers

Your butcher wants you to know:

• Co-op’s AA beef is Western-Canadian raised and 14-day aged.
• We can help with your meal planning to ensure you get exactly what you need with exceptional value.
• Ask us about custom cuts! If what you want is not on the shelf, we would be happy to custom cut for you.

Visit your local Co-op Food Store today and speak with one of our butcher experts for more helpful tips and advice.