Sizzling up a perfect steak on the grill or in a skillet is a surefire way to get your mouth watering. And starting with good-quality meat that’s naturally tender guarantees a delicious experience.That’s where our Sterling Silver® Certified Tender*steaks come in. The following Q&A will walk you through how these special cuts are selected, as well as our best tips for prepping and cooking them, so you can enjoy juicy, flavourful and incredibly tender results every time.


Are some steaks just naturally tender?

Yes, they are. Naturally tender beef comes from specific sections, especially around the ribs and loin. Steaks in this category include filet mignon, strip loin, rib-eye and T-bone —all the classic steakhouse cuts.

Does aging beef increase tenderness?

It does! When beef is aged, natural enzymes can work their magic on the meat, increasing its tenderness over time.

Are Sterling Silver®Certified Tender steaks different from other steaks?

Absolutely. When you buy one, you get a beautiful steak that’s been aged for 14days and expertly portioned from only naturally tender cuts. The name “Certified Tender” is more than just a stamp on a package — it’s a designation issued by the Canadian Beef Grading Agency (CBGA), a private, not-for-profit organization accredited by the Canadian Food Inspection Agency.

We promise that if you are not completely delighted with the flavour, tenderness and juiciness of your chosen cut, you will get your money back. We guarantee it.

Which cuts can earn the Certified Tender label?

Tenderloin: Also known as filet mignon, tenderloin is almost buttery in texture. It’s cut thick and can be wrapped in bacon for a smoky flavour boost.
Strip Loin: Also known as New York strip, strip loin has a firmer texture than tenderloin, yet it’s tender and juicy.
Short Loin: Also known as T-bone, or porterhouse when it’s cut thick, short loin gives you the best of both worlds. On one side of the bone you get a strip loin, on the other, a tasty tenderloin.
Rib-Eye: One of the most prized cuts of beef, rib-eyes are well marbled, giving you an extremely juicy, flavourful and tender steak.
Bone-In Rib: This is simply a rib-eye with the bone left in, which helps keep the meat next to it tender and juicy. This steak looks spectacular for entertaining.

Are grilling and pan-frying the best ways to cook a tender cut of steak?

Yes. Naturally tender steaks are best cooked on the grill or in a heavy-duty skillet over high, dry heat (in other words, without any liquid). Both methods give the meat a delicious brown crust while the centre stays moist and juicy. Tougher cuts of beef, such as brisket or boneless blade, need to be cooked low and slow in moist heat, or with liquid, to become tender.

Does cooking time affect tenderness?

Definitely. How long you cook a steak has a major effect on tenderness. An undercooked steak can be too chewy, while an overcooked one will be dry and tough.The good news:Sterling Silver® Certified Tender steaks are beautifully marbled, so they come out tender, juicy and flavourful, even when cooked to medium-well or well done!Be sure to cook steaks to one of Health Canada’s safe internal cooking temperatures: 63°C (145°F) for medium-rare, 71°C (160°F) for medium or77°C (170°F) for well done. Check the temperature by inserting a digital instant-read thermometer horizontally into the centre of the thickest part of the meat. For more testing tips, check out our steak cooking how-tos.

Can you really certify tenderness?

Yes, we absolutely can!We monitor the quality of our meat carefully, using only naturally tender cuts that require minimal aging. That’s why you can be sure your Sterling Silver®Certified Tender steaks will yield delicious results every time.

Can I buy Sterling Silver® Certified Tender steaks in any grocery store?

No — you’ll find them only at Sobeys, Safeway, Ontario Foodland and Thrifty Foods stores. No other Canadian supermarkets or butchers are able to make the Certified Tender claim.Look for these cuts at both the full-service butcher counter and in the self-service case in the Meat Department.


*CBGA certifies that this product meets process requirements for Certified Tender beef. For more information on Certified Tender beef visit CertifiedTenderBeef.ca