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

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

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

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

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

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

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

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

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...

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

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

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

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

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

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

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

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

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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