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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

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

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

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

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

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

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...