Shoulder Top Blade Steak
Top Blade Filet
Top Blade Steak
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.
Filet of Ribeye
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
SHORT LOIN CUTS
BONELESS STRIP STEAK
Kansas City Steak
New York Strip
This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.
CENTER-CUT TOP SIRLOIN STEAK
This versatile steak is cut from the top sirloin. Lean, juicy and tender, it boasts good flavor.
Bottom Round Oven Roast
Bottom Round Roast
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
A flavourful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.