Understand the different cuts of beef
There is a lot to choose from when buying Canadian beef, with cuts that slow-simmer or others that are ready in minutes.
Ideally, each cut is organized by cooking method and has the Method as its middle name. For example, a Sirloin Tip Marinating Steak, should be marinated. This makes it easy to know how to cook and also how to swap one cut for another: so if you are unable to find a Strip Loin Grilling Steak, then you could use a Rib Eye Grilling Steak instead.
Tenderness Rule Of Thumb
The farther a cut is from hoof, horn and hip, the more tender the meat. But less tender cuts often have more flavour.
Source: CanadaBeef Cuts by colour