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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 ...

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...

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 ...

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

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

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

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

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...

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

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

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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

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

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

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

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

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

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