Search the Counter

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

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

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...

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

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

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

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

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

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

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

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

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

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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