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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...