Beef

Beef is made from the meat of a cow.

National Hug Your Butcher Week — Food Bank Fundraiser

On May 4th, the Food Bank of Waterloo Region is having a one day food drive "Dig In".

At Bradys, we will be celebrating National Hug Your Butcher week (Apr 30th—May 4th), so if Rob gets to hug 100 customers, we will donate 200 lbs of Grass-Fed PEI ground beef to the Food Bank!

Help us help others! We will have Food Bank bins in place to collect your donations!

Best Meats I've Ever Tasted

Hands down, the best lamb, beef sirloin, beef striploin, and prime rib I've ever eaten have come from Brady's. I've tried meat from several other butchers and restaurants, and none of them comes close to the flavour, tenderness, and consistent high quality that is status quo at Brady's.

On top of the quality of the meat, the service and friendliness of Rob Brady and the entire staff makes shopping here like visiting friends.

Thanks, Rob, for all the great meals.

Fred McLeod

Fantastic Baseball Steaks

Hi Rob,

Thank you again for recommending your baseball steaks for our church men's retreat. 170 hungry guys showed up last night to the smell of steaks on a charcoal grill. I checked with several tables during the meal and everyone I asked said their steak was fantastic. I particularly liked that with the baseball steaks, each steak is the same size, which made it easy for us to cook up 190+ steaks for the event. I appreciate the personal service and attention you guys give to make sure your customers are happy. Keep up the great work!

J. Austen

Rob Brady mentioned in a Brazilian business magazine

Recently one of our loyal customers, Leonardo Simon, was interviewed in a Brazilian business magazine named Epoca Negocios about his life as a professor at the University of Waterloo. Prof. Simon talked about his job and also gave a great introduction to the attractions and businesses of Waterloo Region. He also mentioned Rob, the only butcher in the area that knows how to cut beef picanha, a Brazilian roast and one of Prof. Simon's favourite meats.

Special thanks to Epoca Negocios, Editora Globo S/A and of course, Prof. Simon!

Standing Rib Roast

Description

A traditional way to prepare a beef rib roast.

Source

Marg Forwell

Yield
8 Servings
Preparation time
5 minutes
Cooking time
2 hours, 55 minutes
Total time
3 hours
Ingredients
4 pounds beef rib roast
  soy sauce (to taste)
  pepper (to taste)
  garlic (ground; to taste)
1⁄2 cup water
Instructions
  1. Rub roast with soy sauce, garlic and pepper over all surfaces
  2. Put water in the bottom of the roast pan
  3. Place roast, standing on the ribs, into the pan. Cover pan.
  4. Roast at 275˚F (135˚C) for 1+1/2 hours.
  5. Remove meat and wrap in heavy foil. Set aside on counter.
  6. Chill the juices for au-jus gravy later (you will need to remove the solidified fat when it has cooled)
  7. About an hour before serving (for large roasts, 1+1/4 hours for medium-rare or 1+1/2 hours for medium), remove the foil and return the roast to the pan. Cook uncovered at 350˚F (about 176˚C).
  8. Add any new juices to the gravy, reheat, and serve un-thickened
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Stuffed Filet of Beef

Description

An alternative way to prepare Beef Tenderloin.

Source

The book "Winning Tastes of Beef"; originally submitted by Janet Palmer, co-owner of Calories Bakery & Restaurant in Saskat

Yield
10 Servings
Preparation time
2 hours, 25 minutes
Cooking time
35 minutes
Total time
3 hours
Ingredients
2 sweet red peppers
10 ounces fresh spinach
1⁄2 pound chèvre goat cheese (Chèvre is creamy)
1⁄2 teaspoon rosemary (dried)
1⁄2 teaspoon thyme (dried)
1⁄4 teaspoon black pepper
3 pounds beef tenderloin (roast)
2 tablespoons olive oil
Instructions
  1. Broil or grill red peppers, turning often, for 20 minutes or until blistered and charred all over.
  2. Let cool; peel, seed and cut in half. Set aside.
  3. Trim spinach and rinse under water, shaking off the excess.
  4. In a saucepan, cook the spinach, covered and with just the water clinging to the leaves, over medium-high heat for 5 minutes or just until wilted.
  5. Drain and squeeze-dry the spinach leaves, then chop coarsely.
  6. In a bowl, combine spinach, cheese, rosemary, thyme and half of the black pepper. Place on waxed paper.
  7. Using the paper as a guide, roll into a log about the same length as the tenderloin. Refrigerate for about 2 hours, or until firm.
  8. Make lengthwise cuts almost all the way through the beef to form a pocket, leaving ends and opposite long side intact. Arrange red pepper in the pocket and top with cheese log, pressing to fit.
  9. Press beef over filling and add remaining pepper.
  10. Tie with butcher's string at 1-inch intervals.
  11. In a heavy roasting pan, heat oil over medium heat; brown beef on all sides (about 10 minutes).
  12. Place meat on rack in same pan; roast in 190˚C (375˚F) oven for 35 minutes or until meat thermometer registers 60˚C (140˚F) for rare.
  13. Transfer to cutting board, tent with foil, and let stand for 10 minutes.
  14. Cut into 1/2-inch (1 cm) thick slices, and arrange on platter.
Notes

Suggest serving it with rice, accented with sweet peppers and fresh herbs.

Submitted by Tracy Hare Connell of Waterloo, who suggests that gentlemen ordering the beef pre-cut check with their wife before ordering the beef.

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Family Beef Soup

Description

This versatile soup can feed the whole family, and freezes well.

Source

Eleanor Fairhead

Yield
12 Servings
Preparation time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes
Ingredients
2 pounds ground beef
1 corn (chopped)
3 tablespoons butter
28 ounces tomatoes (canned)
2 knorr beef cubes (dissolved in 6 cups of hot water)
1 package lipton onion soup (dissolved in 4 cups of hot water)
6 carrots (chopped)
1 cup celery (chopped)
1⁄4 teaspoon oregano
1⁄4 teaspoon thyme
1⁄4 teaspoon pepper
8 tablespoons pearl barley
Instructions
  1. Brown meat and onion in butter
  2. Drain well
  3. Combine all ingredients in a large pot
  4. Simmer for 2 hours
Product categories

Gyros Roast

Description

A Greek-inspired method of preparing lamb leg.

Source

Sueanne Taylor

Yield
8 Servings
Preparation time
15 minutes
Cooking time
1 hour, 45 minutes
Total time
2 hours
Ingredients
1 lamb leg (about 3+1/2 pounds)
2 1⁄2 pounds beef round (boneless)
1⁄4 cup oregano (leaves, dried)
2 teaspoons dill weed (dried)
2 teaspoons thyme (ground)
1 1⁄2 teaspoons salt
1 teaspoon black pepper
  olive oil (to taste)
Instructions
  1. Pound lamb and beef round steak on both sides with meat mallet until each piece of meat measures about 12 × 14 inches
  2. Combine herbs, salt and pepper, crushing with back of spoon until fine in texture, but not powdered
  3. Place lamb on cutting board; brush top lightly with oil and sprinkle with one third of the herb mixture
  4. Pound herbs into surface of lamb with meat mallet
  5. Lay round steak on top of lamb, brush top lightly with olive oil and sprinkle with one half of the remaining herb mixture
  6. Pound herbs into surface of beef with meat mallet
  7. Roll up meats as tightly as possible, starting at the short end; tie securely in several places with string.
  8. Brush outside of roast lightly with oil; rub remaining herb mixture into surface of meat
  9. Place roast in centre of the cooking grate and cook until internal temperature is about 66'C (150'F), about 1+1/2 hours, turning every 45 minutes. The outside of the meat should become very dark and crusty.
  10. Remove meat from cooking grate and let stand 10—15 minutes before slicing. Slice thinly.
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Bulgogi

Description

Bulgogi (불고기) is a popular Korean dish. The word means "fire-meat".

Yield
2 Servings
Preparation time
2 hours
Cooking time
30 minutes
Total time
2 hours, 30 minutes
Ingredients
1 pound top sirloin (thinly sliced)
5 tablespoons brown sugar
1⁄2 cup light soy sauce
2 cloves garlic (finely chopped or crushed)
1⁄4 teaspoon salt
2 tablespoons sesame oil
1 cup green onions (split)
2 cups carrots (julienned)
1 pinch black pepper
2 tablespoons sesame seeds (toasted; optional)
5 tablespoons mirin (or Sake; optional)
Instructions
  1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
  2. Grill or pan-cook over medium high heat until meat is just short of desired completion.
  3. Add carrots and cook for an additional 3 minutes.
Notes

Serve with rice.

This recipe was submitted by Matt.

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Thoroughly Enjoyed our Meat

Tom picked up our 2 pieces of Beef Tenderloin on Saturday for our Annual MacMillan Tire Christmas Party – we had the marinated one on the BBQ that evening... WOW Fantastic!!! We were all impressed and thoroughly enjoyed our meat from you once again.

Thanks Rob – Much appreciated.

Sincerely,

Ann, Tom, and Madeline MacMillan
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