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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 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...

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

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

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

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 ...

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

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

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

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

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

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

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

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

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

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

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

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

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