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Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

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

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

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

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

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

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

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

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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