Did you know that National Prime Rib Day is this Thursday, April 27? Prime Rib (originally known as the “Standing Rib Roast”) has been one of the longstanding favourite choices for beef and meat connoisseurs. Prime Rib dates back to the 19th Century when British households and subsequently early Canadians celebrated the prime rib meal as a special family meal – then termed the Sunday roast. In honour of this food holiday, I would like to share some tips from The Keg Steakhouse + Bar for meat lovers to maximize their experience with one of Canada’s favourite cuts.
Choosing the Right Steak
Steaks are chosen for high levels of marbling and aged to specifications for maximum flavour and tenderness. Marbling refers to the small flecks of fat throughout the meat that dissolve into the steak during grilling, resulting in a juicy more flavourful steak that is not fatty. Careful selection and strict criteria yield the tender, juicy cuts. At The Keg, Sirloin and New York steaks are only Canadian AAA, USDA Choice or better. Prime rib’s quality attributes are at their best when it is slowly roasted for the entire cooking process, so best enjoyed medium rare.
Do you know your beef cut?
- Sirloin steak is cut from the top sirloin butt and is considered to be the most flavourful steak. The sirloin is also one of the most difficult steaks to cut due to the natural lines of gristle found within the meat. The Keg Steakhouse + Bar only accepts centre cut steaks with no excess gristle. In terms of shape, sirloin steaks are usually square or rectangular. The top sirloin butt also produces one or two very thick cuts that resemble a baseball. The Keg features to this cut as the Baseball Sirloin. Fun Fact: It is said that the sirloin got its name from Henry VIII, who was so impressed with the meat that he pulled out a sword and dubbed it “Sir Loin”.
- Filet, simply means boneless meat, and mignon which is many times found alongside the word filet (i.e., Filet Mignon), simply means small. The filet is cut from the tenderloin and as the name suggests, this is the most tender cut of meat. The filet is tender because it is cut from a part of the animal that has very little muscle movement. At the Keg, they wrap the filet in Applewood smoked bacon to enhance the flavour.
- New York steaks are often referred to as striploin steaks, named after the muscle from which they are cut from. The Keg New York steaks are centre cuts only, which means that the tough tissue where the striploin and top sirloin join together is eliminated. The New York steak offers a fine blend of flavour and tenderness … the best of both worlds.
- Rib Steaks are cut from the same part of the animal as the Prime Rib. These steaks have lots of marbling and are bone-in resulting in a very flavourful steak. The Keg uses nice thick cuts of this steak. It is rich, flavourful and tender like a Prime Rib, but cooked on the grill to the guest’s desired doneness.
- Prime Rib is known for its richness, flavour and tenderness because of the high degree of marbling present. At the Keg, the prime rib is marinated in the famous Keg spice for 24 hours and slow-roasted to a perfect medium or medium rare.
Why Not Tonight?
The Keg Steakhouse + Bar is committed to helping Canadians celebrate moments both big and small. And while our nation will celebrate its 150th anniversary on July 1st, The Keg Steakhouse + Bar wants to encourage Canadians to enjoy the everyday moments by asking “Why Not Tonight?”
- Fun fact: 15% of Keg guests order Prime Rib.
- In 2016, The Keg served approximately 1 million cuts of prime rib to Canadians across the country.
- The Keg Prime Rib is marinated in the famous Keg spice for 24 hours and then slow roasted to a perfect medium rare. It pairs perfectly with garlic mashed potatoes.
- The staff start the cooking process early each and every morning so it’s ready for dinner service.
- Each cut is hand carved to order by passionate line cooks and then presented with pride to guests.
- Horseradish or No Horseradish? Horseradish is a member of the Brassicaceae family, meaning that it is closely related to wasabi, mustard, cabbage and broccoli. Originating in Southern Europe and Western Asia, it has been referenced throughout history for thousands of years and it is now available all across the world. It is used mainly in culinary practices in the western world, but has medicinal applications in the East and perceived health benefits.
For more information, visit www.kegsteakhouse.com.
Note: This content is shared with permission from The Keg Steakhouse + Bar.