the choice of meat lover

Moishes beef

Moishes beef is aged a minimum of 30 days. So tender and delicious, it's been making Moishes restaurant famous since 1938.

Moishes steaks are...

  • thick and hand cut
  • vacuum-sealed immediately after cutting
  • preservative-free
  • available exclusively at IGA

Moishes cuts

New York strip loin steak

New York strip loin steak

Boneless New York strip loin steak is a classic. Perfectly aged and trimmed, it’s chock-full of flavour. It's a pure delight for steak lovers.

Boneless rib steak

Boneless rib steak

Boneless rib steak is known for its tenderness and legendary flavour. Moishes earned its reputation with this steak which remains the most requested cut on the restaurant menu.

Cooking guide

Cook it carefully and simply. To fully experience aged beef, coarse salt and fresh ground pepper is the only seasoning you’ll need.

Tips from a master griller

  1. Let meat sit at room temperature for 30 to 45 minutes before cooking to avoid thermal shock.
  2. Preheat cooking surfaces and oil them evenly using a brush.
  3. Turn steaks over with tongs just once midway through cooking.
  4. Loosely cover grilled steaks with foil and set them aside for 5 to 10 minutes allowing the muscle fibres to relax and the juices to spread evenly throughout the meat. This will make your steak all the more tender.

On the BBQ: grill over maximum heat 
On the stove: fry in a grill pan over medium-high heat 

Don't be afraid to use a meat thermometer. For aged meat, rare or medium doneness is recommended.

Rare: 65°C (145°F) 
Medium: 70°C (160°F)

The finishing touch

Enhance your steak with herbed butter, a classic that's chic and tasty. Combine a chopped clove of garlic, 15 mL (1 tbsp.) of fresh chopped parsley, the zest and juice of one lemon, and 250 mL (1 cup) of softened butter. Use a pastry bag to form butter rosettes or cut the butter into rounds. Place them on the hot meat before serving.