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upw Nmnber in series MATTER OF FACT rvvv tfll ll1 v11uiihiiitl 11 in try it lll jittgryiniyi titrinityawignitrti iii7iiitttt ilji Hail ma it1ztftli=i itttltit£1itti rt ithTWri on 2lti it lit Haw i=5 i3i gt Steak is an alltime family favourite and Dominion would like you to have as much information as possible on buying storing and preparing it What to look for Check for steak that is bright red in colour and well marbled Marbling is the term used to describe the tiny veins of fat running through the meat This marbling is what helps keep the steak moist and tender while cooking Use your own judgement as to how much fat there should be around the edges You can usually tell if it is excessive Economical cuts All too often we stick solely to the more tender steaks such as Tbone wing and porterhouse while we neglect the less tender cuts However the key to using these lower cost steaks such as round chuck and blade more effectively is prOper prepara tion It is necessary to tenderize them in the precooking or cooking process You get the same high quality protein from these less expensive cuts as you would get from prime steaks Two precooking methods are pounding or treating the steaks with meat tenderizer You can also marinate steaks in blend of oil seasonings and food acids lemon or tomato juice vinegar or wine marinade can be reused several times provided you strain it after each use to remove meat particles Keep refrigerated To broil Washing meat prior to cooking is likely to result in loss of flavour Instead simply wipe meat with paper towel 71 5171 then season Cut the outside fat in several places to prevent fin curling during cooking However be sure you dont cut into the meat itself as juices will escape Place the steak on cold rack in your broiler pan to inches below proheated element Broil for half the required time on one side then turn For example 1inch thick steak requires 15 minutes minutes per side to be medium done If unsure steak is cooked to degree you desire cut into it about an inch to check Add additional seasoning if desired The distance from the heat source that steaks are cooked depends upon the thickness of the meat Thinner steaks should be done closer to heat and for shorter period of time Thicker steaks should be placed further from heat and left longer To pan broil Prepare meat as above Preheat heavy frying pan that has been lightly greased until If you have special question about the meat you buy write Joan ielden Dominion Home Economist co Dominion Stores Ltd 605 Rogers Road Toronto Ontario marked with red brand and is the only beef sold by CElflg Dominion individual Canada Grade carcasses represent the second level of Plectehs mg quality These are marked with period binaefigigl blue brand Once the beef has Changes akc place been graded the amount of fat covering is established Fat covering is divided into four categories Carcasscs with fat level are quite lean and yield large amount of lean meat Levels and have intermediate amounts of fat Fat level indicates carcasses with low yield of lean meat To determine the final grade the maturity and quality factors are combined with beef being graded as Al A2 A3 or A4 making the beef more tasty and tender At Dominion all our beef is naturally aged to ensure tenderness and your familys eating enjoyment Grading of beef Canada has one of the most advanced grading systems in the world Govemment graders evaluate each beef carcass handled in licensed packing plants Each carcass is examined for maturity quality and lean meat yield and then Domlmon poncy graded Beef from young EYerY Ounce 0f Steakyou animals has bright red Pay for tender as P0551ble tinegrained lean meat and 3mm Steaks mUSthaVc itgtzllpnlgce tirm white fat This is rated all excess bone removed and Canada Grade and the bone that remains must steak in pan and be no larger than the sear each Sldc for size of silver approx1mately one dollar Round minute to seal in leCCS steaks must be and monsture Lower heat sold boneless and cook until desired state FOLyour total of doneness turning once satisfaction Aging of beef meitfmm We often hear terms used in Domlmon is reference to meat and dont means the gtth for really understand them length of time quahtyv we and Aging is one of them As far the sides have hung tendemess or your as beef is concerned aging between dressing and money bad WE RESERVE THE NGHT TO UMlT QUANTITIES TO NORMAL FAMILY REQUIREMENTS DOMINION STORES UNIT