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

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

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

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

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

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

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

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

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

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

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

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

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

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

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...

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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