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

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

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

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

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

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

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

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

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

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

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

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

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

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

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

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