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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 ...

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

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

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

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...