Search the Counter

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

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

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...

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

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

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

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...

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...

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

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

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

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

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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

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

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...

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