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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...

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

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

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

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

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

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

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 ...

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 ...

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

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

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

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

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

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

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

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