Know your cut.
Cook it right.
Every cut behaves differently. Fat distribution, muscle fibre density, and the animal's anatomy all determine how a piece of meat should be cooked. This guide covers what we carry and how to get the most from each.
Rib · Loin Section
The classic chophouse steak. Rich marbling, generous bone, deep beef flavour. Ideal for the cast-iron and reverse-sear treatment.
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Short Loin
Firm texture, balanced marbling, true steakhouse profile. Lean enough to taste the beef, fatty enough to stay tender.
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Tenderloin
The leanest, most tender cut on the steer. Delicate, fork-tender, and best treated with restraint.
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Frenched Rib
A 36-ounce statement piece. The same ribeye marbling with a long, presentation-ready bone for table service.
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Plate · Forequarter
Full packer brisket from A5 Wagyu lineage. Marbled through the flat, fat-rich point. The benchmark for low-and-slow.
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Lamb Loin
Eight-bone rack, hand-frenched. Delicate, herbal, and quick to cook. The dinner-party cut when there's no time to fuss.
View this cutNot sure which cut to order?
Our team can help you choose. Call 416-257-6328 or email us.