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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 ...

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

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

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

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

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

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

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...

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

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

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

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

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

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...

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

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

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

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

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

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...