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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

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

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