The easiest place to buy Wagyu beef in Edmonton is by mail. There are a couple of decent mail order beef boxes in Alberta, they will deliver beef right to your door. The next best spot is a local butcher, if the butcher you like does not have wagyu, then ask them to bring it in. If we miss any local spots that sell wagyu, please let us know so we can add them to the listing.
Picanha is the top cap of the top sirloin and it is very popular in Brazilian cooking. Most often they do it Rodizio style, which is slow roasted over coals but we don’t all own that kind of smoker, so we mastered a way to make this beautiful cut of beef on your BBQ or smoker without the need for a rotisserie.
All cuts of steak come from the same animal, but they are not all created equal. So how do you select which cut of steak to make? It can come down to budget, fat content, flavour, tenderness, and availability. All of these will have an impact on what you are going to cook. Here is a rundown giving you a couple of tips on where each steak variety should fall on each of those scales.
We live in Alberta, so its no secret that we love steak. Over the years our team has consumed thousands of steaks. Learn about some of our tips and tricks to a perfect steak.
Beef plate ribs are the ones that everyone is after, because they have 1-2 inches of meat on top of the bones. When you get Beef ribs where all the meat is in between the bones and they have nothing on top, those are back ribs. Back ribs are delicious, but when I drool about beef ribs, those are lower on the rib and the meat is on top, so try and get the plate ribs if you can. Sometimes these can also be called Beef chuck ribs, so keep your eyes out for different names. The key indicator is the meat on the bone.
