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Canadian/USDA Prime Beef

p
Patrick Jun 7, 2006 12:21 PM

Does anybody know where in the GTA I can get Canadian or/and USDA Prime Beef or various cuts (Not Angus, Sterling, or other Branded Beef but actual Canadian Prime Beef).

Thanks,

Pat

  1. t
    The Macallan 18 Jun 7, 2006 02:46 PM

    Alberta Sterling Silver 'AAA' Canadian Beef is our equivilent to USDA Prime. So not sure what you really mean or what you are looking for.

    5 Replies
    1. re: The Macallan 18
      p
      Patrick Jun 7, 2006 05:55 PM

      Hi,

      Alberta Sterling Silver is NOT Canadian Prime Beef. Our equivalent of Canadian Prime Beef is USDA Prime and vice versa. Sterling Silver is a marketing name/brand used by Cargill Meats out of Wichita, KS to add a "premium" image to USDA Choice and Canadian AAA beef.

      Canada only produces about 1-2% of Canadian Grade Prime Beef yearly and according to the Sterling Silver Website it picks approx. The top 12% of cattle which primarily comes from USDA Choice and Canadian AAA, Thus not all (Or any) Sterling Silver beef can be considered Canadian Prime.

      If anybody else knows where I can purchase Canadian Prime or/and USDA Prime in various cuts let me know,

      Thanks,

      1. re: Patrick
        t
        The Macallan 18 Jun 8, 2006 12:02 AM

        Hmmm, never heard of it! What's the cost in comparison to Sterling or USDA? Would like to get a ribeye and see for myself.

        1. re: The Macallan 18
          p
          Patrick Jun 8, 2006 12:44 PM

          Hi,

          Cost is more expensive then Sterling (Which probably goes along the sames price points as Angus, $15-17 per pound of Rib Eye, $20 per pound for a Sirloin last I recall).

          The price of Canadian Prime is more along the lines of USDA Prime. Maybe a little cheaper then USDA but along those lines.... I know you can get Canadian Prime Rib eyes at Bruno's Fine Foods for $20cdn per pound and the USDA Prime NY Sirlion's run $40cdn per pound. But that is all I think Bruno's carries for Prime. I think they might carry Canadian Prime Beef Tenderloin at also $20 per pound (Not 100% sure on this) but that is about it, still looking for places that carry other cuts...


          Cheers,

          Pat

          1. re: Patrick
            m
            meathead Jun 8, 2006 05:35 PM

            And after reading the preceeding posts, I would be remiss not mentioning that Sterling Silver sold in Canada is beef raised in Canada. Yes the program is based in the US, but Canadian Sterling Silver is Canadian Beef. USDA Prime and Canadian Prime, as mentioned, are both equal in their quality, marbling and exclusivity,as is shown by the challenge in buying same.
            Here's the kicker - almost every single piece of prime beef produced in Canada is sold to the US as the US cannot meet their own domestic requirements. You might also try Cumbrea Farms Meats - On Wellington I think.

      2. re: The Macallan 18
        p
        Patrick Jun 7, 2006 05:55 PM

        Hi,

        Alberta Sterling Silver is NOT Canadian Prime Beef. Our equivalent of Canadian Prime Beef is USDA Prime and vice versa. Sterling Silver is a marketing name/brand used by Cargill Meats out of Wichita, KS to add a "premium" image to USDA Choice and Canadian AAA beef.

        Canada only produces about 1-2% of Canadian Grade Prime Beef yearly and according to the Sterling Silver Website it picks approx. The top 12% of cattle which primarily comes from USDA Choice and Canadian AAA, Thus not all (Or any) Sterling Silver beef can be considered Canadian Prime.

        If anybody else knows where I can purchase Canadian Prime or/and USDA Prime in various cuts let me know,

        Thanks,

      3. v
        V Jun 7, 2006 11:39 PM

        I believe Olliffe at Yonge and Summerhill has Canadian prime beef. Let us know if you have any success.

        1. f
          fai jay (fai jackson) Jun 8, 2006 06:56 PM

          I was just in Brunos at Avenue Road and Joicey (South of 401) and they have Canadian Prime (bone in and bone out Rib Steaks) and USDA Prime (Strip Steaks). I didn't speak to the butcher as he was busy, so I didn't find out if they get other cuts. The butcher here is excellent and very knowledgeable. Enjoy your steaks.

          A

          1. t
            Tom Jun 9, 2006 09:35 AM

            Take a look at the link below and you will see that the only real difference in beef grades is the fat content. These definitions are supposed to be harmonized with US grading standards.
            I think the best deal is still to shop regularly at Costco and you will soon be able to select beef that is as good as you will find at Bruno's, Cumbrae or any of the other specialty meat markets.

            Link: http://www.beefgradingagency.ca/grade...

            2 Replies
            1. re: Tom
              p
              Patrick Jun 9, 2006 01:03 PM

              Hi Tom,

              You are correct on the grading scheme saying that the only difference on paper is the amount of marbling on the steak, however that is only on paper....

              I'm sure anyone who has tried USDA/CDN Prime can say when you try it vs. a USDA Choice/CDN AAA there is BIG difference in texture and taste. Now whether the price difference is worth it is another question... ;p

              I guess depending on how much of a beef enthusiast one is, some will say there is very little difference but very expensive and not worth the price and other enthusiasts would say there is no comparision and the price difference is well justified... To each their own... :)

              Besides if Marbling was just a "small" feature in grading beef there wouldn't be such a high demand/price difference between Kobe/Matsusaka beef vs. all other types off beef. Even Waygu which is grown in the US/Canada has astrononmically higher prices then USDA/CDN PRIME, and the only major difference in the end product is the Marbling content.

              Marbling/Fat is important and argubly a large determining factor on the quality/grading and pricing of the beef on the open market.

              Cheers,

              Pat

              1. re: Patrick
                t
                Tom Jun 11, 2006 04:43 PM

                Absolutely. That was my point. With careful selection you can pick out the prime by examining the degree of marbeling. There isn't some other mysterious criteria.

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