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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...

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

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

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

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

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

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

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

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

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 ...

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

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

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

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...