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

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

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

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

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

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

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

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

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

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

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