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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...

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

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

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

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

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...