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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...

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

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

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

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

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

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

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

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...

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 ...

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

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

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

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

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

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

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

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

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

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