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

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 ...

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

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

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

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

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

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

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

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

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

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

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

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

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

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

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