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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...

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...

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

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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

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

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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...

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