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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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 ...

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

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...