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

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

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

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

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

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

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

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