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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

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

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...

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

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

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...

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 ...

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

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

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...

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

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

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

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