You’re about to embark on a fiery mission to perfect your grill skills and beef smoking techniques. Watch every episode of Food Network Canada’s Fire Masters and be inspired with tips and tricks. Then, kindle those creative flames with beef tutorials, recipes, meal ideas and weekend menus.
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Grilling beef means endless choices: charcoal or gas; steaks or burgers; sauces or side dishes? Start with the basics and work your way up to grill master.
The low, slow method of smoking beef yields exceptional flavor that you customize. Smoke any cut of beef including these favorites: brisket, chuck flap and tri-tip.
A rib roast without the bones. Rich, beefy flavor; juicy and tender with generous marbling throughout.
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Versatile, flavorful and economical. Shape into burger patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.
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A rib roast without the bones. Rich, beefy flavor; juicy and tender with generous marbling throughout.
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A rib roast without the bones. Rich, beefy flavor; juicy and tender with generous marbling throughout.
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Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium donenes.
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Looking to find Certified Angus Beef ® near you? Find a Canadian retailer in your area and #BecomeAFireMaster too!
