Get to know each cut
A large primal cut encompassing the upper part of the ribs, shoulder, and neck. Rich in beefy flavour, it’s perfect for roasts, soups, and simmering stews.
A long, rich piece of meat from the breast that is best cooked low and slow for ultimate tenderness. Perfect for smoking in your slow cooker.
A flavourful cross-section of the leg that is best braised for dishes like Osso Buco or simmered in your next soup recipe.
Under the front section of the backbone, ribs are nicely marbled for a tender and flavour-packed bite. Perfect for grilling at your next BBQ party.
Comes from the centre of the steer just below the ribeye, which includes short ribs and flavourful skirt steak. Perfect for grilling and slicing into strips like Carne Asada.
Most tender cut of beef that is deliciously lean. Crafted into a variety of steaks and roasts. Perfect for seasoning and grilling fast on high heat.
A versatile cut found in the cow’s lower chest. Soaks up rubs and marinades like a dream — perfect for grilling fast on high heat.
A large, lean primal cut from the rear leg that can be divided into top and bottom round. Perfect for slow cooking your favourite roast beef recipe.