The TENDER Touch The TENDER Touch

Our Sterling Silver® Certified Tender steaks are so good, you won’t believe how easy it is to get juicy, delicious results every time. Just follow our simple steps.

5 Tender Cuts FOR THE GRILL

Visit the Foodland Meat Department and keep an eye out for the Certified Tender* shield. It means the meat has been certified by the Canadian Beef Grading Agency to be tender and aged perfectly, so you can count on delicious results. You’ll only find this label on Sterling Silver® premium cuts.

Bone-in rib
  • Simply a bone-in rib-eye
  • Bone helps keep meat juicy as it cooks
  • Spectacular for entertaining
Rib-eye
  • One of the most prized cuts of beef
  • Well marbled
  • Extremely juicy and tender
Tenderloin
  • Also known as filet mignon
  • Almost buttery in texture
  • Cut thick
  • Wrap in bacon to add smoky flavour
Short loin
  • Also known as T-bone, or porterhouse when cut thick
  • Offers best of both worlds: strip loin on one side, tenderloin on the other
Strip loin
  • Also known as New York strip
  • Juicy, with a satisfying, tender texture
Bone-in rib
  • Simply a bone-in rib-eye
  • Bone helps keep meat juicy as it cooks
  • Spectacular for entertaining
Rib-eye
  • One of the most prized cuts of beef
  • Well marbled
  • Extremely juicy and tender
Tenderloin
  • Also known as filet mignon
  • Almost buttery in texture
  • Cut thick
  • Wrap in bacon to add smoky flavour
Short loin
  • Also known as T-bone, or porterhouse when cut thick
  • Offers best of both worlds: strip loin on one side, tenderloin on the other
Strip loin
  • Also known as New York strip
  • Juicy, with a satisfying, tender texture
Learn more about Sterling Silver® Premium Beef

*CBGA certifies that this product meets process requirements for Certified Tender beef. For more information on Certified Tender beef, visit CertifiedTenderBeef.ca

Steak Prep TIPS

You've chosen the perfect cut. Now these techniques will help you get it ready for the barbecue.

You don’t have to bring steaks up to room temperature before grilling. It doesn't make much difference in how the meat cooks.

Pat off any surface moisture on steaks with a paper towel right before grilling — they'll brown better.

Many cooks stick to using only salt and pepper on their steaks. But seasoning blends and marinades can add lots of flavour.

Get More Steak!

There are lots of ways to add more steak to your summer.

GET THE RECIPES