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Lindos Beef

Buying beef can be a confusing prospect with the number of brands, cuts, and grades available on the supermarket shelf.

Lindos Beef-cab Lindos Beef-niman ranch Meats by Linz-logoAt Lindo’s stores, you can be sure our premium beef is a cut above the rest. We carry Certified Angus Beef®, Niman Ranch, and Meats by Linz – all well-known for their premium beef products – ensuring you bring incredibly flavourful, tender, juicy beef to your table.

You can always find the most popular cuts on our shelves, but if you are looking for something specific you only need ask – our friendly butchers can prepare any cut you request to exact specifications.

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We also recognize not everyone knows the difference between a flank steak and a New York strip steak, Or, what’s the best way to cook tenderloin or a cowboy steak? Which cuts are best for stew? Can this steak be marinated? Again, our qualified butchers can recommend the cuts and preferable cooking methods for the meal you want to serve. You can also refer to this handy reference chart from the folks at Certified Angus Beef®.

Lindos Beef-newNow that our weather is perfect for dining al fresco, it’s also the time to get the grill fired up. It’s also the perfect opportunity to try some beef cuts you’ve never tasted before.

Flat iron: This well-marbled steak is cut from the shoulder and it’s tenderness rivals a filet mignon. No kidding!  Great marinated or simply seasoned with salt and pepper. Cook over medium-high heat; about 4 minutes per side. Do not cover the grill. Let rest for 5 minutes, and then slice thinly, across the grain. Best cooked medium-rare.

Hanger Steak: Marinade, high heat, and quick cooking make this a great steak for throwing on the grill. Hanger steak gets its name from the fact it hangs down between the tenderloin and the rib. It is aromatic and has a beefy flavour but the coarse texture and long muscle fibers can make the meat shrink and dry out quickly if not cooked properly. So remember, wet, hot and fast is the way to cook this flavourful cut. Best cooked to medium-rare. Slice thinly, and across the grain for a more tender, satisfying chew.