The award winning purebred Aberdeen Angus, forms the basis of the 'Certified Angus Beef™' ? program, introduced in 1978. Known as the "Beef Eaters Beef" the Angus is recognized worldwide for its outstanding tenderness, tantalizing flavour and juiciness. Less than 8 % of all beef produced in the U.S. meets the requirements of the 'Certified Angus Beef™'? " label.
In order to qualify for the 'Certified Angus Beef™' ? stamp of approval, the meat must meet 8 demanding criteria as evaluated by the USDA grading service, an impartial third party. Most importantly: a) modest or higher degree of marbling. b) "A" maturity (youngest classification, 9 to 30 months). c) USDA Yield Grade 3.9 or leaner and d) medium to fine marbling texture, etc.
What does this mean?
You might say, "Bardi's picks the cherries". The selection process at only licensed packing plants, in addition to Bardi’s own stringent specifications, insures that Bardi's begins with the best (and costliest) beef available. It is then aged for a full 21 days or longer, cut, and trimmed of excess fat, on the premises.
This effort translates into the most tender, juicy and flavourful
steak available.
You simply can't buy a better steak, because we can't.
Steak Cuts
FILET MIGNON, the most tender of all our steaks.
Specially selected tenderloins with a fine degree of marbling, and
proper aging makes this a sweeter and more flavourful than the usual
filet.
N.Y. STRIP SIRLOIN, is very popular because of its
flavour and meaty bite.
Cut from specially selected smaller strip loins, for a thicker steak,
and proper aging results in a flavourful and juicy steak every time.
'THE ONTARIO' SIRLOIN, the leanest and heartiest of our steaks. A subtle degree of marbling and extended aging combine for a very satisfying, meaty steak.
"BARDI'S SPECIAL" RIB STEAK, probably the most flavourful steak of all, due to its rich tenderness and greater degree of fine fat grains. The only steak that retains some juiciness no matter how you order it cooked. Every effort is made to remove external fat, however as steak connoisseurs know, some fat remains within the steak itself in which case we compensate by cutting a larger steak.
Steak Temperatures
BLUE Very thin crust
Red cold centre (3-4 minutes)
PITTSBURGH STYLE Burnt crust.
(12 oz steaks or larger only) Raw inside (3-5 minutes)
RARE Thin Crust
Red centre (4-10 minutes)
MEDIUM RARE Nice thin crust
Warm red centre (8-15 minutes)
MEDIUM Nice crust
Pink hot centre (10-20 minutes)
MEDIUM WELL Thick crust
Small pink centre, little juice (15-25 minutes)
WELL DONE Dry thick crust
No colour, no juice (15-30 minutes)