Search the Counter

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

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

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

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

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...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

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

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

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

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

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

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

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 ...

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

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

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