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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...

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

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

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

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

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

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...

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

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

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

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

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

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

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

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

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...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...