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

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

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

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

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

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

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

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

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

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

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

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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...

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

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

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

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

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

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

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

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

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