This US Ribeye is very tender with lots of marble. It can be used for steaks or for roasting and is a top seller.

Price Per Lb $95.30

This steak is good value for money. Tender, juicy and full of flavour. This is what restaurants use as the New Strip. Please remember to specify the thickness of your steaks.

Price per lb $82.50

The Short Loin is made up of two cuts - T-Bone and Porterhouse.

The best of both worlds, these full-bodied cuts combine the delicate buttery soft flavour and texture of a full fillet on one side, and the hearty beef flavour of the richly marbled strip on the other.

Price per lb $79.40

This cut of beef is extremely tender, unbelievably juicy, with a bold flavour that needs no dressing up.

Please specify the thickness of your steaks. Price per lb $61.25

Veal is tender, lean, flavourful and contains important minerals and vitamins. In addition to its aesthetic appeal, veal is important because of its high nutritional value, easy digestibility and a good alternative when keeping an eye on calories.

NOT AVAILABLE

Veal Shank is used to make the popular dish Osso Bucco, cooked bone-in with the marrow intact. The result is a rich, flavorful dish with tender meat and well seasoned bone marrow, a meat product which is regarded as a special treat in many regions of the world. Ossobuco can be eaten alone like a stew, or served with rice or risotto.

NOT AVAILABLE

Rabbit Meat is a very tender, juicy, lean, white meat.  It's also cholesterol-free, which makes it a good substitute for a healthy heart.

Price per lb $39.20

Beef tenderloin is a large cut of meat right out of the short loin section. It is the center of tenderness.

Price per lb $104.35

Masterfully carved from the center of the sirloin, our Top Sirloin Steaks are and explosion of strong beefy flavor.

Price per lb $38.60

The Tenderloin is the highest quality steak because of its extreme tenderness. It literally melts in your mouth. Please remember to specify the thickness of your steaks.

Price per lb $108.90

This steak is good value for money. Tender, juicy and full of flavour. This is what restaurants use as the New Strip. Please remember to specify the thickness of your steaks.

Price per lb $70.30

Short Ribs are great as an appetizer/cutter.

Please specify thickness of cut.

Price per lb $29.50

The Short Loin is made up of two cuts - T-Bone and Porterhouse, which are both great for grilling.

The best of both worlds, these full-bodied cuts combine the delicate buttery soft flavour and texture of a full fillet on one side, and the hearty beef flavour of the richly marbled strip on the other.

Please specify either the T-Bone or Porterhouse cut in your order. Price per lb $61.25

This US ribeye is very tender with lots of marble. It can be used for steaks or for roasting and is a top seller. Please specify the thickness of the cut you want.

Price per lb $72.55

The Skirt Steak one of the flat steaks, sometimes called a Philadelphia Steak, is wonderfully delicious.  It has a lot of marbling which makes it very flavourful.

Once marinated, the skirt steak is great for grilling.  It is especially used in the popular mexican delicacy, Fajitas.

NOT AVAILABLE

US O.P. Ribs - Bone In Ribeye (Whole)

Price per lb $56.70

The top round roast or in Canada called inside round roast, is the most tender of the round cuts. This affordable cut is the most common choice in supermarkets, its lean and takes well to marinades and sauces , is well suited for stews.  Because it contains the largest single muscle in the cow, top round is often used by delis and restaurants for beef roast recipes. It has good flavour, texture and juiciness, but don't overcook!

NOT AVAILABLE

All the flavour of Beef Ribs, but without the bone!

Price per lb $47.65

The Flank Steak, also known as bavette, is a relatively long and flat cut of meat, and used in a variety of dishes including London broil and fajitas. This cut needs to be marinated to produce the best results. It is great for cutters or for BBQ limes.

Don't forget to cut it on an angle. Price per lb $52.20

In Brazil, the top sirloin cap (culotte or coutlotte) is called Picanha and is served grilled over open flames, and is one of the meat cuts in the rodizio style restaurants, where it is common to roast the whole piece and then served in slices from it as thin or thick as desired.

Price per lb $48.10

Beef tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked, the skin is often removed, and the rest of the tongue is served.  Pickled tongue is often used by the preparer because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item.

Another way of preparing beef tongue is to scald the tongue in hot water and remove the skin. Then roast the tongue in an oven similar to a roast beef, including using the pan drippings to prepare a gravy.

In Belgium, beef tongue will usually be prepared with mushrooms in a Madeira sauce. In Poland and Germany and Austria is served with horseradish sauce.

NOT AVAILABLE