Beef & Veal

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...