No matter what part of the animal it comes from, beef is made up of muscle, connective tissue and fat. Most of what you see is the soft, deep muscle. Cuts with large amounts of connective tissue tend to be tougher. Fat can appear in thick layers over muscles and also as fine marbling between muscle fibers. When finely marbled fat melts during the cooking, it enhances tenderness and adds succulence. Canadian beef is very nutritious and has 14 essential nutrients, Iron, B12 & Vitamin D. Beef does a body good!

General    Recipes
Food Safety    Sunset Stuffed Blue Cheese Burgers
Preparation of Cooking Area and Preparation of Beef   Easy Sunset Steak Marinade
How to Prepare Beef    Simmental Stroganoff
Marinades    Rosie's Stuffed Peppers "Toltottpaprika"
Rubs    Divine Sweet & Sour Meatballs
Cooking Methods    Meatloaf a la Matyasovszky
Selected Cuts    Sunset Sheppard's Pie
Cooking Directions    Divine Bovine Sandwiches Au Jus
     Kelly's Cabbage Rolls
     Lost Cowboy Lasagna
     Divine Bovine Souvlaki
     Matyasovszky Merlot
     Savory Sunset Ridge Roast

Food Safety
It is important to practice proper food safety when cooking with beef. Handling and storage, proper food prep and storing of leftovers are essential to ensure you are safe.
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Preparation of Cooking Area and Preparation of Beef
Make certain you use a separate cutting board that has been sanitized when preparing raw beef. Use different plates for raw meat and for other ingredients and cooked beef. Always cook or freeze beef on the day you buy it. Never thaw beef at room temperature. Thaw in the fridge, allowing 12 to 15 hours per lb. To avoid contamination, raw beef should be stored at the bottom of the refrigerator. Make sure to wash your hands before and after handling raw or cooked meat. Use separate utensils and cooking dishes for raw and cooked meats. Never cook burgers or hamburger meat to rare - always cook to 71ºC. Roasted meat should always be cooked at 325ºF. Keep hot foods hot on either a hot plate or in a warming oven. Don't leave beef sitting out at room temperature for more than 2 hours. Any leftovers should be immediately covered and put in the fridge. Make sure to re-heat leftovers to 165ºF throughout.
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How to Prepare Beef
The trick to getting good results when cooking beef is deciding at the beginning what sort of "treatment" the meat needs. Tender cuts can take dry, high heat. Steaks and other small, tender cuts take well to grilling and pan searing. Larger cuts like prime rib are ideal for roasting. Tougher cuts are generally prepared best with gentle, moist heat and lots of time, during which the tougher tissue breaks down to gelatin, giving the dish a nice texture. Long cooking stews and braises are ideal for cuts like beef brisket and short ribs. We always recommend fully thawing beef before using and using a marinade or a flavourful rub for steaks and tougher cuts.
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A marinade is a mixture of seasonings and liquids that add flavour to beef and can tenderize it as well. Cuts that we generally marinade include shoulder steaks and chuck, round steaks, sirloins and flank steaks. When you marinade steaks, it is best to do so for 6-8 hours, but no more than 24 hours. You will require approximately ½ cup of marinade each 2 lbs. of beef. More tender cuts of steak do not require a marinade for tenderizing but are used to enhance the flavour of the steak. Always marinade beef in the fridge and throw out marinade when done. Do not reuse marinade as you can contaminate other foods. If you wish to use a marinade as a basting sauce, reserve some as you make it in a separate dish. Always pat dry beef after marinating to reduce the chance of the steak steaming on the grill. We find the best marinades are ones that are acidic such as lemon or lime juice, vinegar, wine, beer, cola or fresh fruits. We use Epicure Selections Beef & Steak rub ( a lot during BBQ season at Sunset Ridge.
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A rub is a mixture of spices or seasonings that is rubbed onto the beef before cooking. Rubs can be used on steaks or roasts. Rubs add flavour and seal in moisture for a juicier roast or steak. Rubs however, generally do not tenderize meat. The best ingredients for rubs include oil, garlic, red pepper, lemon, peppercorns, mustard, soy sauce, rosemary or any other combination you may prefer. Rubs should be applied to beef 2 hours before grilling or cooking and selected cuts should be refrigerated during this time.
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Some more helpful hints when handling beef:
  • Do not over handle ground beef. Gently mix in seasonings until just blended.
  • Do not add oil to ground beef. As it cooks, it will release moisture. Fry on low setting to ensure ground beef does not become tough or cook too quickly.
  • Watch heat settings when cooking. If you cook too quickly, cuts will be done on the outside and be undercooked on the inside.
  • Do not add salt to beef until after it is cooked as salt draws moisture out of meat and it will dry out. Do not use as fork when turning cuts of beef. When you pierce it with a fork you will release juices out of the meat and make it tougher.

Cooking Methods
1. Dry heat
Dry heat is refers to cooking meat uncovered without adding any moisture. Dry heat methods include roasting, baking, broiling and grilling. Dry heat is generally used for tender cuts of beef.

2. Roasting
Roasting is cooking of meat by dry heat in the oven. Any tender cut of beef can be roasted. A heavy roasting pan should be used and large enough to allow air to circulate all around the roast for even cooking.

3. Grilling
Meat is placed directly on the ungreased BBQ or griddle. A moderate temperature is maintained and heat is transferred between the metal and the beef. Beef should only be turned once when grilled and a fork should not be used when grilling to avoid losing moisture and tenderness.

4. Pan Frying
Shallow pan frying or sautéing can be done with just enough fat or grease to keep the beef from sticking to the pan. Marinade cuts that have been tenderized (such as cutlets) can be floured and fried.

5. Moist Heat Cooking
Moist heat cooking includes techniques that involve cooking with moisture - whether it is broth, stock, water, wine, bouillon or some other liquid. Cooking temperatures are much lower, in the range of 140ºF to 212ºF because water and other liquids often don't get much hotter than that. Braising, stewing, boiling and simmering are all examples of moist heat cooking.

6. Stir Frying
Use a wok or a skillet to cook thin strips of beef, usually in oil, mixed with vegetables.
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Selected Cuts
Sirloin Steak
Sirloin Steak
The tenderest steaks are found in the center (loin) of the animal and are usually cooked over a dry heat such as a barbecue. These steaks include Porterhouse, T-bone, Strip loin, tenderloin, and top sirloin and rib eye. Less tender, but still flavourful steaks are found in the hind quarters of the animal and include the round steaks, flank steaks and sirloin tip steaks. These steaks can be cooked on a dry heat after being marinated for several hours. These steaks tend to be used for fast frying i.e.: stir fry.

There are several types of roasts: oven roasts, quick roasts, rotisserie roasts and pot roasts. The oven roasts are thicker roasts such as rib eye, or tenderloin and are generally roasts that are used for special occasions or entertaining. They are more expensive cuts. These roasts can be cooked on a dry heat. Quick roasts include sirloin tip, round roasts, top sirloin, strip loin and rib eye. Rotisserie roasts are generally sirloin tip, outside and inside rounds, top sirloin and prime rib. Pot roasts are blade, and cross rib.

Pot roasts are less tender. They generally require moist heating but the results are worth waiting for! It makes the beef very tender and savory. Slow cookers make these roasts a good fit for busy Canadian families during the week. All roasts can be moist heated if desired.

Rotisserie roasts are easy to do on the barbecue and require indirect heat and minimal supervision. If you do not have a rotisserie, you can always place the roast on a pan, and place on one side of the barbecue. Only have the heat element going on the opposite side of the barbecue.

Mini quick roasts are done by oven roasting and are smaller versions cut from traditional oven roasts. Cooking time is less.

Oven roasts are very easy and once they are in the oven require little attention.

Ground Beef
Ground beef is a parent's dream. It is easy, economical, quick to cook and versatile. It is used in all kinds of recipes from meat loaf, meatballs, and casseroles to cabbage rolls and burgers. Please note that ground beef can change colours when exposed to oxygen. If it is exposed, ground beef may appear bright red while the interior remains purplish-red. With extended exposure to oxygen, beef will take on a brown colour.

Beef Stew
A favourite at our farm, beef stew is a comfort food and a staple for us. It is simple and quick to make as it simmers in the slow cooker or on the stove. Beef stew is boneless and is usually pre-cut. If you prefer to cut your own, you can use any round steak except top round. It can be used in soups and stews.
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Cooking Directions:
1. Roasts:
It is important to choose roasts according to how they are going to be used. Please note that some fat is needed on roasts in order to keep the meat moist while cooking. Main types of roasts include: hip roasts, round roasts, sirloin tip and rump roasts. Premium roasts include: Top sirloin, prime rib, rib eye, strip loin and tenderloin. Oven temperature for cooking roasts should be 325ºF, or a crock pot can be used as well.

We recommend seasoning roasts with any spice blend you may prefer. Place a little oil in a frying pan and pan sear all sides of the roast to seal in juices, (or oven sear at 450ºF for 10 minutes). Place roast in a shallow roasting pan (no water required) with an oven proof meat thermometer positioned in the center. Roast at 325ºF until roast is cooked to desired doneness. Remove from oven and let sit for 10-15 minutes before carving. Remember roasts will continue to cook once they are removed from the oven so make certain that you remove the roast from the oven when the roast is done about 5ºF less in temperature from the doneness you like.

Average cook times depends on weight. Please follow link for cook times and more through instructions for cooking roasts.

2. Steaks:
Cooking time varies for steaks on the thickness of the steak and the preparation method, as well as the how well done you prefer. As a general rule, steaks being prepared on medium to high heat should be cooked the following times:
  Med-Rare Medium Well Done  
½- ¾" 3-4 minutes 4-5 minutes 5-6 minutes (per side)
1" 5-6 minutes 6-7 minutes 7-9 minutes (per side)
1 ½” 9-10 minutes 10-14 minutes 14-18 minutes (per side)
2" 11-14 minutes 14-18 minutes 18-22 minutes (per side)
** Please note that grilling times can vary depending on various factors.

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3. Ground Beef:
Ground beef is generally the easiest and quickly type of beef to prepare. It can be used in so many recipes. It is important to note that for best cooking results cook ground beef that has been completely thawed. Break ground beef up before cooking to save time. Heat up a frying pan large enough to hold the quantity of meat you have. Do not cook ground beef on high temperatures. Generally, the medium setting is sufficient, otherwise the meat may dry out. Stir occasionally. A small amount of liquid will pool. Keep cooking the meat until all of the liquid evaporates and no trace of pink is left.

For further information, please visit:

For making burgers: Follow your favorite hamburger recipe, using desired amount of ground beef and a patty maker (if available). Generally burgers are made ½" to 1" thick depending on what your preferences are.
Cook patties on the BBQ for 5-7 minutes per side (or longer depending on thickness), a grill or over medium-high heat. Burgers should be cooked until the internal temperature is 71ºC or 160ºF with no trace of pink.

For Further information or recipe ideas please visit:

4. Stew Beef:
Our stew beef comes with the bone removed for convenience. It is recommended that if you use stew beef with bone on that you remove the bone prior to cooking. Stew beef should be browned before using with vegetables etc… Follow your favorite recipe directions and make sure beef is simmered for at least an hour for tenderness.

For more cooking information, please see the following:

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We have included some of our family favorite beef recipes to try. If you try our beef and have a successful recipe that gets rave reviews from your family or friends and would like to see it on our website, please submit to us with your written permission to post and we will do so!

Sunset Stuffed Blue Cheese Burgers

  • 1 ½ lbs. ground beef
  • 2 t Worcestershire sauce
  • 1 t salt
  • ½ t pepper
  • 4 oz. of crumbled blue cheese
Gently break up the meat in a large bowl. Add the Worcestershire sauce, salt, pepper and gently mix with your hands. Wet your hands and shape the meat into 8 equal ½ inch thick patties. Make a slight indentation in the center of 4 of the patties to hold the cheese. Divide the blue cheese into 4 equal portions, shape into disks, and set a disk of cheese in each of the 4 indentations. Top the cheese with the remaining patties and gently but firmly seal the edges to completely incase the cheese. Refrigerate, uncovered for at least 20 minutes and up to 4 hours. Prepare a hot grill. Grill the burgers covered until nicely marked and cooked to your liking (5 minutes for medium-well, 6 minutes for well done etc...) Do not press down on burgers or you will lose the juice and tenderness.
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Easy Sunset Steak Marinade

  • ¼ cup of steak seasoning
  • 2 cups BBQ sauce (or create your own using ketchup, brown sugar and Worcestershire sauce)
  • 1T whole peppercorns
  • 2 bottles of beer
Mix all ingredients together. Pour over steaks of your choice. Let steaks marinade, covered and refrigerated for 12-24 hours).
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Simmental Stroganoff
Simmental Stroganoff
Simmental Stroganoff

  • 1 ½ to 2 lbs. of top sirloin steak, trimmed
  • 1 t salt
  • 1 t paprika
  • 1 t ground black pepper
  • 1 garlic clove
  • ¼ c butter, or as much as you like, we use lots
  • 1 t basil
  • 1 T all purpose flour
  • 1 c beef broth
  • 2 medium onions, quartered and sliced
  • 1 c sour cream, room temperature
  • ½ c cooking sherry or red wine
  • 4 c mushrooms, quartered
Cut beef into narrow 2" strips. Sprinkle meat with salt & pepper and dredge with flour. Melt 1/8 c of butter in a fry pan. Slowly fry beef. When still a little pink in the middle, remove and set aside. Add more butter, melt and slowly cook onions on a low temperature to caramelize. Add mushrooms, garlic and basil. Once reduced, add paprika, beef broth and wine. Let cook over medium heat until sauce thickens. Add sour cream and let cook for 5 minutes more, stirring occasionally. Serve over egg noodles or rice.
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Rosie's Stuffed Peppers "Toltottpaprika"
** Slow low cooking is the secret.

  • 8 medium sized green peppers
  • ½ lb. ground beef
  • ½ lb. ground pork
  • 1 raw egg
  • 1 cup washed rice
  • 2-28 oz cans of crushed tomatoes
  • (or 3 to 4 lbs. fresh peeled tomatoes)
  • 1 large white onion, chopped
  • 2 T Hungarian sweet paprika
  • 1 t salt
  • 2 T sugar (do not omit)
  • ¼ t black pepper corns
  • 2 whole Bay laurel leaves
  • 1 c water (only if needed)
Cut off the tops of peppers and reserve. Take out the seeds. In a mixing bowl, place the ground meat, raw egg, washed rice, salt and paprika. Mix well with clean hands.

Stuff peppers, using all the meat mixture. If you have some left over, make a few meat balls. Set peppers up-right in cooking pot.

Add tomatoes, sugar, and chopped onions. Place the tops of peppers over the stuffed peppers, toss in the black pepper corns and the bay leaves. Cover and slowly cook for about 1 ½ hours.

If it looks too thick, add a little water. Serves 4.
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Divine Sweet & Sour Meatballs

  • 2 pounds hamburger meat
  • 2 eggs
  • bread crumbs
  • seasoning salt
  • garlic salt
  • pepper
Preheat oven to 450ºF

Brown the meatballs in the oven. In the Meantime, add the following ingredients together, then cook in a medium saucepan: ** add ingredients before heating to avoid lumps.

  • 2 cups cold water
  • 3/4 c vinegar
  • ½ c soya sauce
  • 2 c brown sugar
  • 1 c ketchup
  • 1 t ginger
  • 1t garlic powder
  • 1t pepper
  • 2 T cornstarch.
Whisk while cooking. Heat until boiling and thick. Pour over meatballs and serve with rice.
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Meatloaf a la Matyasovszky

  • 1 lb ground hamburger
  • 1 lb ground pork
  • 2 beaten eggs
  • ¾ cup of stove top stuffing mix
  • 1 can onion soup
Mix all above ingredients together, put in a 13" X 9" pan or 9" X 5" loaf pan. Bake at 325º F for 45 minutes. Then mix together topping & pour on top of meatloaf and bake for 15 minutes more.

  • ¼ t dry mustard
  • 1T vinegar
  • ½ c ketchup
  • ¼ c brown sugar
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Sunset Sheppard's Pie

  • 1 lb. ground beef
  • 2 T French onion soup mix
  • 2 T steak seasoning
  • 2 T flour
  • ½ c beef broth
  • 1 ½ c frozen mix vegetables
  • salt and pepper to taste
  • 1.5 lbs. potatoes, cooked and mashed (with butter and milk to taste)
  • 1- 14 oz can tomato sauce
  • 1 clove garlic, crushed
Fry ground beef with garlic. Add in onion soup mix, steak seasoning, and flour. Stir for 5 minutes, cooking frequently. Stir in tomato sauce and beef broth. Bring to a boil. Add salt and pepper. Spoon into a 13" X 19" casserole dish. Top with mashed potatoes. Bake in a preheated oven at 350º F until potatoes are a golden brown, about 30-40 minutes.
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Divine Bovine Sandwiches Au Jus

  • 2 ½ lbs. boneless hip roast
  • 6 garlic cloves, peeled
  • 2 t course ground pepper
  • 1 large onion, thinly sliced
  • ½ cup beef broth
  • 10 kaiser rolls, split, toasted
  • 2 large tomatoes cut into 10 slices
Cut slices in roast. Insert garlic cloves. Sprinkle pepper over roast. Spray inside of slow cooker with non-stick cooking spray. Place onions in bottom of cooker; pour broth over onion, and place roast on top. Cover and cook on low for 6-8 hours. Remove roast and cut into thin slices. Return to cooker to moisten for about 1 hour. Fill each roll with beef, onion and one slice of tomatoes. Can also be served with horseradish if desired.
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Kelly's Cabbage Rolls

  • 1 lb. hamburger
  • 1 onion, sliced
  • 1 t salt
  • ¼ t garlic powder
  • ¼ t pepper
  • ¾ c instant rice
  • 1 egg
  • steamed cabbage leaves
Mix together hamburger, onion, garlic powder, pepper, rice and egg. Roll into balls and place 1 ball in center of each cabbage leaf. Put rolls into a buttered casserole dish. Top with: 1 can of tomato soup (mixed with 1 can of water first). Cover and cook @ 350º F for 1 hour. Serve with sour cream.
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Lost Cowboy Lasagna

  • ¼ t garlic powder
  • 1 lb. ground hamburger
  • 1 can tomato sauce
  • ½ t salt
  • ¼ t pepper
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 20 sliced mushrooms
  • 1 onion, diced
  • 8 oz lasagna noodles
  • ½ lb. sliced mozzarella cheese
  • ¾ lb. cottage cheese
  • ½ c grated parmesan cheese
  • 2 T Italian seasoning
Set oven to 375º F. Sauté red & green peppers, onions and mushrooms in a little oil. Set aside. Sauté garlic and hamburger. In a bowl, mix veggies, cooked hamburger, cottage cheese and tomato sauce. Cook noodles for 20 minutes in salted water until al dente and then drain. In a large casserole, layer alternatively noodles, cheeses, tomato/meat sauce & parmesan, ending with a layer of meat and parmesan. Bake uncovered for 30 minutes at 375º F.
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Divine Bovine Souvlaki

  • 1 lb. sirloin tip or inside round steak, cut into cubes
  • ½ t dried oregano or Italian seasoning
  • 1 t minced garlic or ½ t garlic powder
  • 1 t olive oil
  • ¼ c lemon juice
Combine oil & spices. Press firmly on steak. Toss with lemon juice. Let stand 5 minutes. Thread on skewers, Grill for 5 minutes. Combine sauce ingredients & serve with beef.

Sauce: ½ c plain yogurt, 1 t wine vinegar, ¼ t dill weed, ½ t garlic.
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Matyasovszky Merlot

  • 1 lb. stewing beef cubes
  • 2 onions, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • 2 T steak seasoning
  • 1 t pepper
  • 1 ½ cups red wine (dry)
  • ¼ c flour
  • 1 t salt
  • 1 T vegetable oil
  • 3 T butter
  • 2 T sugar
  • ½ c beef broth
  • 5 carrots, sliced
  • 1 c mushrooms (optional)
Combine stewing beef, onions, celery, garlic, bay leaves, steak seasoning, pepper and wine. Marinate in refrigerator for 12-24 hours. Remove beef from marinade and reserve marinade. Sprinkle beef with flour. Heat oil and butter in frying pan and pan fry until brown. Remove beef to a slow cooker. Add sugar and broth. Cover with marinade. Add carrots and mushrooms and stir. Cook on low for 8 hours.
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Savory Sunset Ridge Roast

  • 2 ½ lbs. blade roast
  • 2 T vegetable oil
  • ¼ t sea salt
  • 1 t cracked pepper corns
  • 3 c beef broth
  • 1 c tomato juice
  • ¼ package onion soup mix
  • ¼ c flour
  • 2 T Dijon mustard
  • 1 onion, sliced
  • 2 carrots, chopped
  • 2 t roasted garlic
  • 1 t parsley
  • 1 t chives
  • 1 t marjoram
  • 2 bay leaves
Heat oil in a frying pan. Season roast with salt, pepper, and onion soup mix. Place in pan and sear on all sides. Transfer roast to the slow cooker. In a mixing bowl, whisk together flour, and broth with mustard. Pour into hot pan. Add all remaining ingredient and bring to a boil. Once boiling, remove from pan and spoon over roast. Cover and cook in slow cooker on low for 10 hours.
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