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Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

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

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...