Quality Cuts
Beef
Wagyu Beef Selection
Angus Beef Delicacies
Grain Fed Options
Grass Fed Choices
Chuck
Brisket
Shank
Known for rich and beefy flavour
Cuts include Chuck Roast and Chuck Steak
Low in fat content, requires a low and slow cooking method to tenderise
Cuts include Whole Brisket, Brisket Point, and Brisket Flat
Low in fat content, requires a low and slow cooking method to tenderise
Cuts include Fore Shank, Hind Shank
Rib
Short Plate
Loin
Versatile, flavourful, and tender beef cut. Can be roasted using a low and slow cooking method or cooked over direct heat or a smoker
Cuts include Rib Roast, Ribeye Steak, and Short Rib
Higher fat content with rich flavour
Cook on direct heat, best cooked to medium-rare temperature
Cuts include Skirt Steak and Short Ribs
Tender and succulent
Cook on direct heat, best cooked to medium-rare temperature
Cuts include New York Strip, T-bone, Tenderloin Roast, Tenderloin Steak
Sirloin
Flank
Round
Versatile cut, rich in flavour. Cook over direct heat or a smoker or roast using a low and slow cooking method
Separated into Top Sirloin Butt and Bottom Sirloin Butt
Cuts include Tri Tip, Top Sirloin Steak, and Coulotte Roast
Lean, very flavourful
Cook on direct heat, best cooked to medium temperature
An excellent cut to marinate and grill
Low fat content, lean beef cut
Cook in oven with low and slow temperature
Cuts include Top Round, Eye of Round, and Sirloin Tip
