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Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

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

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

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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