Frequently Asked Questions

	How do I prepare my beef?
	Where can I find a Cooking Guide for Steaks?
	Where can I get some preparation tips for cooking a Rib Roast?
	What is Marbling?
	What is Aging?
	Employment Opportunities
	Recommended Links

How do I prepare my beef?

Here are some cooking suggestions for delicious beef.

	First, choose quality beef cuts, like “The Original” Alberta Beef, that will be more tender and juicy than generic cuts.
	Choose a method of cooking that will work best with the cut you choose: for example, tender beef cuts like a Tenderloin Steak can be grilled or barbecued without marinating, while semi-tender cuts like an Inside Round Steak usually taste better if they are marinated before cooking.
	Before cooking you steak or roast, season with pepper, garlic, spices (no salt) or mixed herbs to taste. If you would like to use salt, wait until after cooking as salt can make your meat dry and tough.
	Always use tongs or a spatula to turn your meat during cooking instead of a fork. Because it actually pierces the meat allowing the natural juices to escape using a fork can actually make your meat drier and tougher.
	Grill steaks on a barbecue or under your oven broiler. You can also sauté steaks with butter or olive oil in a frying pan on medium-heat. Turn them once or twice during cooking.

Where can I find a Cooking Guide for Steaks?

	Minutes per Side
Thickness	Rare	Medium	Well-Done
1 cm (1/2 – 3/4 inch)	3 –5	5 – 7	7 – 9
2.5 cm (1 inch)	5 – 7	7 – 9	9 - 11

Where can I get preparation tips for cooking a Rib Roast?

	2 tsp. (10 ml) olive oil
	2 tbsp. (30 ml) mixed spices*
	1 tbsp. (15 ml) freshly ground black pepper
	1 clove of garlic, minced
	2 lbs. (1 kg) “The Original” Alberta Beef Rib Roast

Mix olive oil, spices, pepper and garlic. Brush mixture over rib roast, covering all sides completely.

Preheat oven to 160 C (325 F).

Place roast on a rack in an uncovered roasting pan. Insert a meat thermometer into the center of the roast, avoiding fat and bone.

Place the roast in oven. For a medium roast, cook for approximately 65 minutes (meat thermometer should read 70 C (160 F). For a rare roast, remove from the oven when the thermometer reads read 60 C (140 F).

Leave roast to sit for 15 – 20 minutes before carving.

Serving Suggestion

Serve roast with steamed baby carrots, mashed potatoes and turnips.

*Chef’s Tip: To make you own mixed spices, combine 1 tsp (5ml) of each of the following herbs: Thyme, Rosemary, Basil, Bay Leaf and Sage.

What is Marbling?

Marbling refers to the thin traces of fat visible within a cut of meat. This marbling serves as one of the best indicators of the meat’s quality – the more marbling visible, the more tender, juicy and succulent your cut of meat will be. And though exterior fat does increase the fat content, marbling does not significantly increase the fat content of meat.

What is Aging?

Like fine wine, good quality beef improves with age. If beef is aged in the right temperature-controlled setting under the proper humidity conditions for a minimum of 14 days, it becomes significantly more tender than beef that is not aged. That’s because, as beef ages, the tough connective tissue connecting the muscles begins to break down. Which means that you don’t have to worry about beef that is tough or hard to eat – whether or not you choose to marinate.

Employment Opportunities

Contact Human Resources for Employment Opportunities.

XL Human Resources
4240-75 Avenue SE
Calgary, Alberta T2C 2H8

Phone: (403) 806-3844
Fax: (403) 806-3849

Email: HR.Rep@xlfoods.com