Beef is made from the meat of a cow.
To Rob and your great staff:
My family has had your aged ribeye steaks twice before and they were unbelievable.
We decided to to take some to our friends in Bracebridge and eat them for Thanksgiving and our friends thought they were the best steaks they ever had. Everything we've purchased has been great.
We have just moved to Waterloo and are loving it because of people like you and your staff.
Cheers,
At Brady's we take pride in all the products we sell, especially our beef. Every primal cut we sell is aged for at least 28 days for optimal flavour and tenderness.
Popular cuts include:
Our best-selling steak is our Marinated Top Sirloin steak, drizzled with our own special blend of spices and a hint of pepper.
Other popular items include:
Looking for hard-to-find beef products like oxtails or beef liver? We can order it for you on short notice!
We are proud to be an authorized retailer of Certified Angus Beef! Certified Angus Beef is the best of the best AAA-grade beef, specifically chosen for it's marbling, texture, size, appearance, and tenderness.
Florence Meats in Oakville, Ontario specializes in South African cuts which are hard to find elsewhere.
Norpac beef, processed in Norwich, Ontario (a small town about 15 minutes south of Woodstock), is free from antibiotics, growth hormones and the animals have a 100% vegetarian diet and low-stress living conditions, so the meat is tender, lean and high-quality. All of the cattle come from and are raised on small, family-owned Ontario farms.
Prince Edward Island Certified Beef comes to us fresh each week from family farms in Canada's smallest province, Prince Edward Island. The cattle at the P.E.I. Certified Beef farms are raised in a traditional way, eating a natural diet of grass, clover silage, hay, and potatoes (P.E.I. is famous for it's potatoes). As a result, the beef is very rich in flavour and is well-marbled.
Brady's is proud to be one of the first butcher shops in Canada to sell Certified Island Beef!
By popular demand, Brady's now sells natural Wagyū beef! The breeds of cattle that produce Wagyū beef are specially chosen for the marbling of the meat, which produces a unique taste discovered in Japan long ago (Wagyū, or 和牛, literally means "Japanese cow"). The most well-known of the Wagyū breeds is Kobe, which has become synonymous with Wagyū in the West.
We regularly stock Australian Wagyū beef every week, in the following cuts:
We can also order Wagyū A5 from Japan.
Natural beef is completely free from growth hormones and anti-biotics. We are proud to carry the product line from Atlantic Signature Beef from P.E.I. and Norpac Beef from Norwich, Ontario. We have all the cuts available fresh weekly.
We occasionally stock grass-fed striploins, ribeyes, and picanha fresh from Argentina. Call ahead to check availability!
We sell many different cuts, but there are some products that our community knows us for...
Try our now-famous steak! Baseball steaks are made from the centre cut of the Certified Angus top sirloin steak; aged for over 28 days for maximum tenderness. They're available in 6oz, 8oz, and 12oz sizes.
Biltong is a South African variety of seasoned, air-dried beef; similar to beef jerky. We carry both whole and shredded biltong from Florence Meats of Oakville.
Boerewors is a South African beef sausage with special spices. We occasionally make our own fresh boerewors, but always carry frozen boerewors from Florence Meats of Oakville.
At Brady's, we believe the bread should be around the burger, not in it! We offer burgers made from PEI Grass-Fed beef or Ontario beef. We regularly have all of the following varieties:
We also sell Pork burgers and Chicken burgers (see those pages for details)!
Call about our very own dry-aged beef. It's not always available, but when it is, it sure is worth the wait!
Most beef that you get in the supermarket has not been aged at all. But, chefs and foodies know that aged beef tastes much better — it has more flavour and melts in your mouth. A newer technique for aging beef, called wet-aging, involves vacuum-sealing the meat. The traditional way of aging beef, however, is to hang it until it is cut (dry-aging).
The original Brady's steak — tender Certified Angus top sirloin, lightly coated in our black-pepper marinade. You can cook it in the oven, but it's best on the barbecue!
This is a cut popular in Brazil and South America (and now in Waterloo!). Picanha is also known as a sirloin cap or coulotte. Over 20 years ago, many Canadian consumers didn't know the term picanha; but it became popular when a Brazilian customer of ours requested some!
Tomahawk steaks are also known as long, bone-in ribeyes. They are great for entertaining!
We were introduced to Brady's Meats about 1½ years ago. Among our favourites are Rob's Famous Lamb Sirloin steaks, Brady's Famous Marinated Top Sirloin steak and the striploin grilling steaks. We have never had meat that equals the consistent quality that we have been experiencing since shopping here. We highly endorse all your meat products as well as preparation advice, and your outstanding customer service.