Hand-selected | Well-marbled | Aged to perfection
Premium Beef is cut from Canada AAA beef and aged for a minimum of 14 days for optimum tenderness. Its excellent marbling offers a tender, juicy steakhouse-style experience that's not only worthy of special occasions, but happily served for everyday meals. Exclusive to our banners
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The Top 2/3 of AAA. What does it mean?
The AAA label refers to the amount of marbling, the fat woven through beef that adds flavour and tenderness. Sterling Silver Premium Beef is cut from the top ⅔ most marbled AAA beef.
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What to look for:
Depending on your preferred doneness, the edges or entire surface of the beef grills to a deep brown. If you like pink in the middle, the meat should have some "give" when pressed. If it's firm, it's likely already at well-done.
Tip
Flipping steaks frequently can help with more even cooking and avoid over-searing. This can result in a juicier steak.
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What to look for:
Flat iron can appear pinker inside even at the same doneless level as other beef cuts. Try grilling flat iron to a lesser doneness than usual for maximum tenderness and flavour. Remove from BBQ at 63°C (145°F) for medium-rare or higher temperature, as preferred. Tent under foil to retain cut's ample juices.
Tip
Flat iron draws on expert butchery and is one of the most tender beef cuts available. It's regarded as second only to the tenderloin for tenderness.
Naturally agedPerfectly delicious
Why dry age?
In a word: flavour. The dry aging process naturally breaks down the fibres in the meat for an exceptionally tender texture. As the beef ages, much of the water inside evaporates, concentrating its rich, bold umami flavour.
Find Dry Aged Beef at the following locations:
- Sobeys Clayton Park, NS
- Sobeys Fredericton, NB
- Sobeys Stratford, PEI
- Sobeys Oxford & Wonderland, ON
- obeys Mumford, NS
- Sobeys Legacy, AB
Featured Cuts and Tips
Cross rib roast
Eye of round
Boneless blade pot roast
