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All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

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

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

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

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

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

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

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

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

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

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 ...

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

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...