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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

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

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

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

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

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

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...

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

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

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 ...

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

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

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

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

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

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

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...