Our Meats

Tenderloin Steak


Common names: filet mignon, chateaubriand (roast)

  • The most tender beef cut
  • Lean, with a subtle flavour, compact shape and delicate texture

Flat Iron


Common names: top blade steak, top blade filet, shoulder top blade steak

  • The second-most tender beef cut
  • Well-marbled,  flavourful and juicy

Strip Steak


Common names: New York strip, Kansas City steak, Manhattan steak

  • A classic, premium steakhouse cut
  • Full-flavoured, well-marbled, tender and lean

Center Cut Top Sirloin Steak


  • One of the leanest of all steaks
  • Versatile, juicy, tender and flavourful

Porterhouse Steak


Consists of two tender steaks – strip steak and tenderloin – connected by a telltale T-shaped bone

  • Tenderloin portion is larger than 1-1/4 inch in diameter

Ribeye Steak


Common names: Delmonico (boneless), cowboy steak (bone-in)

  • Rich, juicy, tender and full-flavoured
  • Generous marbling throughout

T Bone Steak


Like the Porterhous, a strip steak and tenderloin connected be a T-shaped bone. Tenderloin portion is smaller than 1-1/4 inch in diameter. 

    Prime Rib


    Common names: rib roast, bone-in ribeye roast, standing rib roast

    • Prime Rib is roasted whole, then carved; raw roast may also be cut into ribeye steaks for the grill
    • Generously marbled, with rich flavour
    • Juicy and tender

    Center Cut sirloin Steak


    Common names: baseball cut, baseball steak, center-cut sirloin

    • This versatile steak is cut from the top sirloin. Lean, juicy and tender, it boasts good flavour

    Baseball Cut Sirloin Steak


    Common names: sirloin filet, faux filet

    • Often called the “baseball” cut due to its rounded shape
    • A lean steak trimmed from the center of the sirloin

    Flank Steak


    Lean and flavourful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.

      Short Ribs


      Common names: chuck short ribs, English short ribs, plate short ribs, rib short ribs, ribs

      • May be bone-in or boneless. Very flavourful, moist and tender when braised. 

      Shoulder Tender Medallions


      Common names: petite shoulder tender medallions, shoulder medallions, shoulder tender medallions, teres major medallions

      • One of the most tender beef cuts. Lean, juicy and versatile, with excellent flavour.

      Skirt Steak


      Common names: inside skirt steak, outside skirt steak

      • Boasts deep, rich, beefy flavour. Best when marinated before grilling; when slicing, cut against the grain.
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