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

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

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

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

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

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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...

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

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

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

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