Cooking Tips

Barbecuing: The secret to successfully barbecuing meat is maintaining the natural juices of the meat while cooking. This is achieved by preheating the barbecue on high before placing the meat on the grill. This is even more important for Belgian Blue meat as there is virtually no excess fat to be drained. To prevent loss of natural juices, coat the Belgian Blue steak with a thin layer of olive oil (and spices, if desired) before barbecuing, then sear each side on high before reducing heat. For hamburgers, mix one tablespoon of olive oil into one pound of hamburger meat.

Roasting: Preheat oven to 450 F (240 C). As pure Belgian Blue Beef has very little, if any fat, it must first be seared before roasting. Then, place a strip of bacon on top (optional) and place uncovered in oven. Reduce heat to 350 F (180 C) after 15 minutes. Allow 3 minutes of cooking for every 3 ounces (100 gr) of meat.

Frying: Meat should always be at room temperature before frying. Cooking time depends on the thickness of the meat and personal preferences as to doneness. A one and half inch thick steak (3 cm) will be medium rare when cooked 4 minutes, 2 minutes on each side. If cooking time is increased by 1 ½  to 2 minutes on both sides, steak will be well done.

Beef Information Centre

Did you know you can cook and freeze ground beef ahead of time? What a time saver!!

For quick cooking beef recipes, nutritional information or cooking tips, visit the Beef Information Centre. Free recipes and publications on all that's beef, including Canada's favourite - ground beef!

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