GRIFFINS RESTAURANT has special
diners are extended 50% savings on all dinner menu items from appetizers, mains and desserts between 4:30 pm and 6:00 pm daily.
There are thirteen (13) beef grades in the Canadian system. They are Canada A, Canada AA, Canada AAA, Canada Prime, Canada B1, Canada B2, Canada B3, Canada B4, Canada D1, Canada D2, Canada D3, Canada D4, and Canada E. The four Canada A/AA/AAA/Prime grades are the highest quality Canadian grades and represented 88% of all graded beef in 2008.
I had really good Canadian Prime at Gotham (Vancouver) and Vintage (Calgary). It's once in a while special occuation thingie for me. And both times, with visitors from HK and they love the steaks. (guess it's my Canadian pride... )
I tho Cert Angus is a American standard.
I personally like Canadian Prime more than Angus.
from wi ...
布小熊 發表於 2010-6-20 16:23
Sorry about that, I just never heard of any Angus beef from the states. Probably because we, in Vancouver, get all Angus from Alberta.
Prime, from my experience is a US grading for beef.
In Canada, we use AAA, AA, ... for grading.
I BBQ steak and burgers at home all the time, I find that you can't be cheap on the ingredient because I can start to tell the difference between grades.
Angus beef as many said, is certified, so it can't go wrong if you don't know what to buy. I also find that local butcher shops have better meats than supermarkets. I have been visiting the one in Seafair, their meats are slightly better prices and fresher. They people work there know the meat and they can recommend the right one for the occasion.
M&M also have some decent frozen meat too, I find them better than Costco.
I tho Cert Angus is a American standard.
I personally like Canadian Prime more than Angus.
from wiki:
Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms Angus Beef or Black Angus Beef are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef can't be legally used by an establishment that is not licensed to do so.
Angus beef is just a certification for certain spec for the beef, in terms of marble and fatness.
So, it was an organization which puts out a market name to help sell Alberta Beef. There can be better beef in Canada but didn't pay to get this certification.
So, Angus beef is guaranteed to certain fatness(flavour and tenderness), but doesn't mean it's the best.
發表於 2010-5-2 20:06
| 
