Aged beef

Aged beef comes directly from Canada’s western prairies where it's sourced and raised according to the highest industry standards. Its marbling guarantees maximum tenderness and its rich flavour puts it in a class of its own.

Fine marbling, abundantly tender, you’ll love every bite

According to best practices, our beef is aged 58 days in a highly controlled environment so that the meat can develop to perfection.

Why age meat? The beef’s natural enzymes break down the connective tissue in the muscle over time until the meat becomes tender on its own. During this lengthy process, the beef also reaches its peak flavour. Aged beef is known for its slightly sweeter notes and delicate hazelnut aroma. Its marbling guarantees maximum tenderness and its rich flavour puts it in a class of its own.

The best cuts for fine palates

To satisfy the steak-lover in you, we suggest four exceptional cuts that are richly marbled with strands of fat that melt during cooking. That’s what makes these steaks so juicy.

Cuts

Beef strip loin steak (New York cut)

This famous boneless cut comes from the short loin. Its marbling makes it tender, tasty, and perfect for cooking rare or medium-rare. A classic for the grill.

Ribeye steak (Delmonico cut)

The Delmonico steak is a boneless cut from the ribs next to the loin. This perfectly marbled ribeye is particularly juicy and flavourful. The connoisseur’s steak.

Prime rib steak (Cowboy cut)

The cowboy cut is a tender steak with the bone left in. It requires a little more time on the grill. This steak is cut from the primal rib, so it has all the flavour true meat lovers crave.

T-bone steak (Kansas cut)

The Kansas cut is a New York strip loin with the bone left in to provide an even meatier flavour. Perfect when cooked rare or medium-rare. Always a good choice.

Tips from the master butcher

1. Choose a steak 1¼ to 1½ in. thick and cook it rare.
2. Let your meat stand at room temperature for 30 minutes before cooking.
3. Preheat the cooking surface and oil it evenly.
4. Use tongs to turn the meat halfway through cooking.
5. Before serving, let the meat stand wrapped in aluminum foil for 5 to 10 minutes. Keep in mind that the temperature of the meat will rise a few degrees while

BBQ	Stovetop
Thickness: ≤ 1 in. (2.5 cm)
Cook covered over maximum heat for 2 to 3 minutes per side.	Cook in a grill pan over medium-high heat for 3 to 4 minutes per side.
Thickness: ≥ 1 in. (2.5 cm)
Preheat your barbecue to the maximum temperature, lighting one side only. Grill your meat directly on the lighted side of the barbecue for 2 to 3 minutes per side. Continue cooking the meat on the unlighted side of the barbecue using the indirect method, lid closed, for 8 to 12 minutes.	Preheat the oven to 375°F (190°C) and a grill pan to medium-high. Grill your meat in the pan for 2 to 3 minutes per side. Transfer the meat to a baking sheet lined with parchment paper and bake for 8 to 12 minutes.

Your best friend, the meat thermometer

Cooking times are only guides. For perfectly cooked steak every time, a meat thermometer is a must.

Medium-rare: 145°F (63°C)
Medium: 158°F (70°C)
Well done: 170°F (77°C)

When meat stands before it is served, the internal temperature rises.
You must therefore remove your meat from the oven when it is at 131°F (55°C) for medium-rare doneness and at 144°F (62°C) for medium doneness.

These temperatures reflect the safe cooking temperatures recommended by MAPAQ and the Canadian Food Inspection Agency. You are free to adapt them to your cooking preferences.

Delicious side dishes, winter and summer

Cook aged beef carefully, but keep it simple! A pinch of coarse salt and crushed pepper is all you need to enjoy its full flavour.

In winter

For a boost of flavour, serve your steak with sautéed mushrooms, garlic, thyme, and butter. Grilled potato quarters with rosemary and a drizzle of olive oil is a classic that’s always a hit. Or try something out of the ordinary like Brussels sprouts cut in half and sautéed in butter, then topped with chopped pecans or grated Parmesan.

In summer

Accompany your steak with a spinach salad topped with toasted pecans, cranberries, and crumbled blue cheese. Got room on the barbecue ? Grill up some asparagus with a little crumbled feta cheese. Or add a splash of freshness with a salad featuring multicoloured cherry tomatoes cut in half, cubed avocado, and chopped flatleaf parsley.

Stores offering the service

IGA Tremblant 412, route 117	IGA Extra St-Romuald 1060, boulevard Guillaume-Couture
IGA Extra Rivière du Loup 254, boulevard de l'Hôtel-De-Ville	Supermarché Pierre Leduc inc. 2820, rue de Salaberry
Marché Robert Tellier (1990) inc 1085, boulevard Roland-Godard	IGA Rodrigue et Filles 1950, boulevard Dionne
Boucherie Veilleux inc. IGA Extra 1000, boulevard Vachon Nord	Marché Girard Terrebonne inc. 3451, montée Gagnon
Supermarché Mellon inc. 2085, boulevard Mellon	Supermarchés Jacques Daigle inc. 450, rue Blainville Est
Supermarché Crevier L'Assomption inc. 860, boulevard L'Ange-Gardien Nord	IGA Extra Langelier 7150, boulevard Langelier
Les Marchés Pepin inc. 825, boulevard Yvon-L'Heureux	Marché d'alimentation Crevier inc. 550, Autoroute Chomedey
La Seigneurie Blainville Inc. 9, boulevard La Seigneurie	Marché du Faubourg Ste-Julie inc. 2055, rue Principale
Marché St-Canut inc. 9600, rue Henri-Piché	IGA Atwater 1500, avenue Atwater
Marché Gazaille 1526, rue Sherbrooke	Famille Crégheur (La Pinière) inc. 2765, boulevard de la Pinière
IGA de Boischatel 5114, avenue Royale	Marché IGA extra Famille Julien inc. 105, chemin Senator
Supermarché IGA Don Quichotte 110, boulevard Don-Quichotte	Convivio IGA extra Loretteville 561, rue Racine (Secteur Loretteville)
IGA des Sources Henri-Bourassa 17010, boulevard Henri-Bourassa	IGA Extra 395, avenue Sirois
Marche d'Alimentation Proulx inc. 675, boulevard des Seigneurs	Les Marchés Lambert et frères inc. 23, boulevard Seigneurial Ouest
Coop de Ste-Foy (Quartier QB) 2561, chemin des Quatre-Bourgeois	IGA Extra Gladu 400, boulevard Du Séminaire
Marché Montée Gagnon inc. 50, montée Gagnon	Marché St-Janvier 13380, boulevard Curé-Labelle
Marché St-Pierre et Fils 585, rue St-Hubert	Marché d'alimentation Beck inc. 8130, boulevard Champlain
Marche Lambert et Freres inc. 2369, chemin de Chambly	Marché Duchemin et frères inc. 5600, boulevard Henri-Bourassa Ouest
IGA des Sources Cap-Rouge 3373, rue de l'Hêtrière	Veilleux et Filles inc. 53, route Du Président-Kennedy
Supermarché Donat Thériault Ltée 580, Victoria	Alimentation C.Verreault 150, 6ième rue
IGA Extra Place Longueuil 825, St-Laurent Ouest	Supermarchés Jacques Daigle inc. 220, rue St-Charles
Marché St-Pierre et Fils inc. 780, boulevard Frontenac Est	IGA Extra des Sources 4250, 1re Avenue Suite 95
IGA Extra Chateauguay 90, boulevard Anjou

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