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

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

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

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

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

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

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

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

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...

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

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

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

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...