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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

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

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

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

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...