Search the Counter

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...

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

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 ...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

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