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

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

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 ...

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

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

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 ...

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

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

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

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

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

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

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...