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Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

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

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

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

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

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