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

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

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

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

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

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

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...

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

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

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

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

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

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

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

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

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

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