Additional Cuts

Showing all 11 results

  • Denver Steak

  • Hanger Steak

  • Chuck Eye Steak

  • Sale!

    Flat Iron Steak


    This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

    The T-bone is cut from the short loin subprimal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon).

    Out of Stock
  • Bavette Steak


     Bavette is known to be very rich in flavour and relatively loose – almost crumbling – in texture when cooked right.

  • Sale!

    Minute Steak


    1/2 lb +/-

  • Flank Steak


    Flank steak has tons of intense beefy flavor but can be a little tough. Eat it thinly sliced and cut against the grain for maximum tenderness.

  • London Broil


    London broil comes from the sirloin or round sections of beef. This cut is very lean and meant to be marinated and cooked over high heat. It’s a great way to get a really good meal out of a less expensive cut of meat.

  • Pastrami

    Out of Stock
  • Picanha


    This muscle doesn’t get a lot of use throughout the life of the cow, which is why it is usually very tender and is typically covered by a nice, thick layer of fat. This layer of fat makes picanha great for grilling.

  • Skirt Steak


    Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate.