Alberta beef in Calgary: how to order a great steak

Calgary grew up as a cattle town, and Alberta raises more beef cattle than any other province in Canada. So it is no surprise that a steak dinner is one of the city's great traditions, from old-school steakhouses downtown to modern grills and neighbourhood restaurants. Here is how to order well.

Why is Alberta beef famous?

Alberta has the largest cattle herd in Canada, with ranches across the prairies and foothills. Much of the province's beef is finished on grain, which tends to produce well-marbled, tender meat. "Alberta beef" on a menu tells you where the animal was raised, which matters to many Calgarians, though the grade and the cut make a bigger difference to what lands on your plate.

How does Canadian beef grading work?

Canada grades beef by its quality, mainly the marbling (the fine fat within the muscle) and the maturity of the animal:

Grade	What it means
Canada Prime	The most marbling, the rarest and most expensive
Canada AAA	High marbling, the common choice at good steakhouses
Canada AA	Moderate marbling
Canada A	Less marbling, leaner

Many steakhouses also offer dry-aged beef, aged for weeks to deepen the flavour and tenderize the meat, and some offer Wagyu or other specialty beef.

Which cut of steak should you order?

Cut	What it is like
Ribeye	Rich, well marbled, full of flavour; a favourite
Striploin (New York strip)	Firm, beefy, a good balance of tenderness and flavour
Tenderloin (filet mignon)	Very tender, mild, leaner
Sirloin	Leaner and more affordable, good value
Prime rib	Slow-roasted rib, sliced thick, a Calgary classic
T-bone or porterhouse	Strip and tenderloin on one bone
Tomahawk	A long-bone ribeye for sharing

If you are unsure, a ribeye is hard to beat for flavour.

How should you order your steak cooked?

1. Rare: cool red centre.
2. Medium rare: warm red centre; the most popular choice for good beef.
3. Medium: pink centre.
4. Medium well: slightly pink.
5. Well done: no pink.

Fattier cuts like ribeye are often best at medium rare to medium, when the fat has softened. Leaner cuts like tenderloin are best on the rarer side.

How do you choose a steakhouse in Calgary?

Calgary has steakhouses for every occasion:

• Classic downtown steakhouses, around Stephen Avenue and the core, popular for business dinners and celebrations.
• Modern grills in the Beltline, 17th Avenue and Inglewood.
• Pubs and casual restaurants, where a steak sandwich or sirloin is good value.
• Restaurants outside the city, in the foothills and on the way to the mountains, with a ranch-country feel.

Look at the menu for the grade and source of the beef, how it is aged and how it is cooked. A good steakhouse can tell you where its beef comes from.

What is a Calgary steak sandwich?

A steak sandwich in Calgary pubs usually means a steak served open-faced on garlic toast, with fries or a salad, rather than a sandwich you pick up. It is a pub classic and often one of the more affordable ways to eat Alberta beef.

What should you drink with steak in Calgary?

A big red wine is the classic choice, and many steakhouses have strong lists. Calgary is also home to the Caesar, the clamato-based cocktail invented in the city, which some people enjoy with a steak dinner. Local craft beer is another good match. In Alberta, the legal drinking age is 18.

What other Alberta beef dishes should you try?

A steak is the obvious order, but Alberta beef turns up in other forms worth trying while you are in Calgary:

• Prime rib, slow-roasted and carved thick, often a weekend special in pubs and steakhouses.
• A Calgary steak sandwich, a steak served on garlic toast rather than in a bun.
• Burgers made with Alberta beef, which many restaurants name on the menu.
• Ginger beef, the crisp, sweet Chinese-Canadian dish widely credited to Calgary.
• Beef dip, thin-sliced roast beef on a bun with a cup of jus.
• Bison, not beef but raised on Alberta ranches, leaner and slightly sweeter.

At markets, look for local ranchers selling cuts directly, often with information about how the cattle were raised.

How much does a steak dinner cost in Calgary?

Prices vary hugely with the cut, grade and restaurant. A pub sirloin or steak sandwich is affordable; a dry-aged ribeye at a top steakhouse is a splurge. Sides are often ordered separately at steakhouses. Alberta has no provincial sales tax, so only the 5 percent GST is added. Tip 15 to 20 percent of the pre-tax amount.

Is a steakhouse good for a group or celebration?

Yes. Steakhouses are classic places for birthdays, business dinners and celebrations, and many have private rooms. Book ahead, especially during the Stampede in July and in December.

On Mosey you can rate the places you ate at and the specific cut you ordered, with photos, and keep a list of steakhouses for the next occasion. Ratings dish by dish help you tell which kitchens really cook a great ribeye.

More guides to read next:

• A food day trip from Calgary to Canmore and Banff
• Stephen Avenue and downtown Calgary: where to eat in the core
• Summer food festivals in Calgary: beyond the Stampede

More in the Canadian food guides and the ranked lists of places.