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

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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 ...

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

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...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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