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

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

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...

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

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

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

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

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

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...

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

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

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

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

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...