Beef & Veal

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...