Chuck
Flat iron, chuck eye, the burger blend.
- On Our GrillFlat Iron, $9 / 100 g
- Best AtMedium Rare
Our Cuts
Nose to tail on the butcher's block.
nose to tail
The Butcher's Diagram
Ten primals on one steer. Scroll the cards, or point at the diagram: each cut lights where it comes from.
now lit The Chuck
Rib
Ribeye, tomahawk, the côte de boeuf.
- On Our GrillRibeye, $14.50 / 100 g
- Best AtMedium Rare
Short Loin
Striploin, T-bone, porterhouse.
- On Our GrillStriploin, $13.50 / 100 g
- Best AtMedium Rare
Tenderloin
Fillet, chateaubriand, medallions.
- On Our GrillFillet, $18 / 100 g
- Best AtRare
Sirloin
Picanha, top sirloin, tri-tip.
- On Our GrillPicanha, $10.50 / 100 g
- Best AtMedium Rare
Round
Tartare, bresaola, the roast.
- On Our MenuBraised, Smoked, Minced
Flank
Bavette, flank steak.
- On Our GrillBavette, $9.50 / 100 g
- Best AtMedium Rare
Short Plate
Short rib, skirt.
- On Our MenuBraised, Smoked, Minced
Brisket
Smoked brisket, pastrami.
- On Our MenuBraised, Smoked, Minced
Shank
Osso buco, the stock pot.
- On Our MenuBraised, Smoked, Minced
on our grill
Nine Steaks
Each one priced per 100 g, cut to the weight you ask for and aged for the days it suits best.
from the rib
Ribeye
$14.50 / 100 g- Cut To300 - 600 g
- Aged28 / 45 / 60 Days
- Best AtMedium Rare, 57 °C
- TextureRich, well marbled
- FlavourButtery, deep beef
from the rib
Tomahawk
$13 / 100 g- Cut To1000 - 1600 g
- Aged35 / 45 / 60 Days
- Best AtMedium Rare, 57 °C
- TextureRib on the long bone
- FlavourSmoky, roasted, generous
from the short loin
Striploin
$13.50 / 100 g- Cut To300 - 500 g
- Aged28 / 35 / 45 Days
- Best AtMedium Rare, 57 °C
- TextureFirm, a fat cap along one side
- FlavourClean, mineral, beefy
from the short loin
T-Bone
$12.50 / 100 g- Cut To600 - 900 g
- Aged28 / 35 Days
- Best AtMedium Rare, 57 °C
- TextureStrip and fillet on one bone
- FlavourTwo steaks in one
from the tenderloin
Fillet
$18 / 100 g- Cut To200 - 400 g
- Aged21 / 28 Days
- Best AtRare, 52 °C
- TextureThe most tender, lean
- FlavourMild, silky
from the sirloin
Picanha
$10.50 / 100 g- Cut To300 - 600 g
- Aged21 / 28 Days
- Best AtMedium Rare, 57 °C
- TextureRump cap under its fat
- FlavourJuicy, salty crust
from the chuck
Flat Iron
$9 / 100 g- Cut To250 - 450 g
- Aged21 / 28 Days
- Best AtMedium Rare, 57 °C
- TextureShoulder, fine grained
- FlavourFull, iron-rich
from the flank
Bavette
$9.50 / 100 g- Cut To250 - 450 g
- Aged21 / 28 Days
- Best AtMedium Rare, 57 °C
- TextureLoose grain, cut across
- FlavourBig, beefy, open
from the short loin
Wagyu Striploin
$48 / 100 g- Cut To100 - 300 g
- Aged21 Days
- Best AtMedium Rare, 57 °C
- TextureLace-marbled, melting
- FlavourSweet, nutty, rich