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

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

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

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

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

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

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

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

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

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

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

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

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

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

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

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

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

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

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

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