Are some steaks just naturally tender?
Does aging beef increase tenderness?
Are Sterling Silver®Certified Tender steaks different from other steaks?
Which cuts can earn the Certified Tender label?
- Tenderloin: Also known as filet mignon, tenderloin is almost buttery in texture. It’s cut thick and can be wrapped in bacon for a smoky flavour boost.
- Strip Loin: Also known as New York strip, strip loin has a firmer texture than tenderloin, yet it’s tender and juicy.
- Short Loin: Also known as T-bone, or porterhouse when it’s cut thick, short loin gives you the best of both worlds. On one side of the bone you get a strip loin, on the other, a tasty tenderloin.
- Rib-Eye: One of the most prized cuts of beef, rib-eyes are well marbled, giving you an extremely juicy, flavourful and tender steak.
- Bone-In Rib: This is simply a rib-eye with the bone left in, which helps keep the meat next to it tender and juicy. This steak looks spectacular for entertaining.
Are grilling and pan-frying the best ways to cook a tender cut of steak?
Does cooking time affect tenderness?
Can you really certify tenderness?
Can I buy Sterling Silver® Certified Tender steaks in any grocery store?
*CBGA certiﬁes that this product meets process requirements for Certiﬁed Tender beef. For more information on Certiﬁed Tender beef visit CertiﬁedTenderBeef.ca