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

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

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

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

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

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

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

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

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

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

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

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

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

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...

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

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

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

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

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

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

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