Beef & Veal

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...