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

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

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

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

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

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

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...