[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565225-105":53,"doc-detail-565225-en":120},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":113,"head_meta":115,"extra_data":117,"updated_unix":119},105,"en","buying-and-cooking-canadian-beef-a-comprehensive-guide","Buying and Cooking Canadian Beef - A Comprehensive Guide","","This guide provides essential information for purchasing and preparing high-quality Canadian beef. It outlines key factors like meat grading, marbling, and aging, which directly influence flavor and tenderness. The content includes practical cooking techniques, such as grilling, pan-frying, and roasting, tailored to different beef cuts. Additionally, it highlights food safety practices and internal temperature guidelines for optimal doneness, ensuring a safe and delicious culinary experience for consumers.",{"@graph":63,"@context":112},[64,80,95],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":26,"@type":70,"position":76},"https://docshare.wps.com/template/posters/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/buying-and-cooking-canadian-beef-a-comprehensive-guide/565225/",4,{"url":78,"name":59,"@type":81,"author":82,"headline":59,"publisher":85,"fileFormat":88,"inLanguage":57,"description":61,"dateModified":89,"datePublished":89,"encodingFormat":88,"isAccessibleForFree":90,"interactionStatistic":91},"DigitalDocument",{"name":83,"@type":84},"Liam","Person",{"url":68,"name":86,"@type":87},"DocShare","Organization","application/pdf","2026-10-12",true,{"@type":92,"interactionType":93,"userInteractionCount":4},"InteractionCounter",{"@type":94},"ViewAction",{"@type":96,"mainEntity":97},"FAQPage",[98,104,108],{"name":99,"@type":100,"acceptedAnswer":101},"How does marbling affect beef quality?","Question",{"text":102,"@type":103},"Marbling refers to the fine flecks of fat within lean beef, which helps determine the grade and enhances both juiciness and flavor.","Answer",{"name":105,"@type":100,"acceptedAnswer":106},"What is the recommended internal temperature for medium-done beef?",{"text":107,"@type":103},"The recommended internal temperature for medium-done beef is 160°F (71°C).",{"name":109,"@type":100,"acceptedAnswer":110},"Where can I find more information on beef cuts and recipes?",{"text":111,"@type":103},"You can visit www.canadabeef.ca or download 'The RoundUp' app for detailed information on beef cuts, recipes, and more.","https://schema.org",{"og:url":78,"og:type":114,"og:title":59,"og:site_name":86,"og:description":61},"article",{"robots":116,"canonical":78},"index,follow",{"doc_id":118,"site_id":56},565225,1791849202,{"code":4,"msg":5,"data":121},{"doc_id":118,"user_id":122,"nickname":83,"user_avatar":123,"doc_module":9,"category_id":25,"category_name":26,"doc_title":59,"doc_description":61,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":129,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":130,"faqs":131,"seo_title":132,"seo_description":61,"update_tm":119,"read_time":4},8796095461564,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","# Buying Guide\n\nSIRLOIN/LOINRIBCHUCKGHILINGSTEAKTgrsPECTORL.RI8EYE婴HIP/ROUNDSLCeTIrauu□一  \n# Beef Basics\n\nINSPECTION  \nthemth mt bot Canse and ingemyt0al stardans for bod s地ty  \nren sor HTESTERLDN  \n# GRADING\n\nCIIECESIIORT RIE  \n# MARBLING\n\nMarblingcan enhancebeef juicines5andflvou.tofers tothe fne weflaselhut yeus luhng     lean begL The anoumol martbing heps d0ermine the gade ef be.三           二  \nAGING  \n# Safe Food Handling\n\nDaaalwww.befoodsafecaCHI8W01.知  \nTHFMCMTERLACEMPT  \nSIRLOIN  \nNIOL  \nRIBFLANKTendernes Tipsatb   als*单FLANK/PLATEBRISKET/SHANK  \n\n| 降F31045Pa U   1TO1W   |  |  |\n| --- | --- | --- |\n| T=Leu  \u003Cbr>eI   |  |  |\n| Dle   | 1.   | W   |\n| WainMm  \u003Cbr>fia ta  t   | ya   | 34   |\n|  | 1Da   | 14助   |\n| ek   | D   | 四   |\n|  |  | 口kc   |\n| Cadndlhaecouto   | 24DR   | 23路   |\n| :工   |  |  |\n\nHIP/ROUND  \n# GROUND BEEF\n\n                                               Saué/Pan Fry  \n一 一aTSIE I一9音一愈i  \nDHEF  \n一  \nGniling2  \n“  \nMEP  \nSimerngSngking  \n25F  \nBEF DONENESS TEMPERATUE5  \nCO0KING GUIDE  \nMediam  \nMofiun-Ha  \nWll  \n1W1C7C)  \n180FI℃)  \n145下I3C|  \nSIMMERING STEAKS/  \nMAPINATING STEAKS  \nGRILING STEAKS  \noUICK CODK,FAST FRY  \nGHOUND BEEF  \nSTEWING BEEF  \nROTISSERE ROASTS  \nPDT RDASTS  \nOVEN FDASTS  \n&STIR FRY  \nSTRIPS  \n8MEDALLIONS  \n8.MEDALLIONS  \n解  \nour ornon  \nE  \n…  \nm  \n第  \nar  \na  \ncuT oPTO  \nCT oPToS  \ncuroeTnonS  \ncuT OPTIOMS  \nCUT ornon:  \nouT oPnonS  \n三  \nCJT OPToS  \n:体  \nohiuy  \nAps3  \nFor infrmation on beef cuts,recipes,and more,go to www.canadabeef.ca or download The RoundUp\"app  \neS0i I A8%","cbCainlqAmrUbjZj","https://ap.wps.com/l/cbCainlqAmrUbjZj","pdf",1482007,"English","# Buying Guide\n## Beef Basics\n## Grading and Marbling\n## Safe Food Handling\n## Cooking Techniques\n## Beef Doneness Temperatures","[{\"question\":\"How does marbling affect beef quality?\",\"answer\":\"Marbling refers to the fine flecks of fat within lean beef, which helps determine the grade and enhances both juiciness and flavor.\"},{\"question\":\"What is the recommended internal temperature for medium-done beef?\",\"answer\":\"The recommended internal temperature for medium-done beef is 160°F (71°C).\"},{\"question\":\"Where can I find more information on beef cuts and recipes?\",\"answer\":\"You can visit www.canadabeef.ca or download 'The RoundUp' app for detailed information on beef cuts, recipes, and more.\"}]","Buying and Cooking Canadian Beef - A Comprehensive Guide | PDF"]