Restaurant Cuts

Osso buco (Italian for “bone with a hole”) is cross-cut from the shank, and includes the marrow bone.  When slow-braised, the meat becomes falling-apart tender, and the bone marrow adds a special delicacy to the meal.  Traditionally, osso buco is braised with vegetables, white wine, and broth, after first browning in butter.

High-quality osso buco can be hard to find — especially from a naturally-raised and grass-fed source.  We cut ours 1” thick from our all-natural Angus beef, raised free-range on organic pastures, and never given antibiotics or synthetic hormones.

5 lbs (2.27 kg) of osso buco, approximately 18oz (510g) each piece, cut 1” thick.  Shipped frozen to your door.

The skirt steak is traditionally used for fajita meat.  Similar to the flank steak, it is a very lean cut with long muscle fibres that need to be cut thinly across the grain. 

The skirt is considered a slightly better cut than flank because it takes up the flavour of a marinade better and gives a more tender finished beef.  It is not only excellent in fajitas, but also in sandwiches or as a salad topping.

Marinate for at least a half hour, or overnight if possible.  Cook 3-4 minutes per side and cut thinly across the grain.

One skirt steak per package, approximately 20oz (567g) each.

Oxtail makes incredibly delicious soups and stews, with melt-in-your-mouth meat and a unique rich flavour.  At one time, oxtail was considered a “cheap” offcut, but now it is recognized as a gourmet specialty product that is generally hard to find.  Especially from a naturally-raised and grass-fed source!

Slow-cook your oxtail in a stew or marinade, or braise it for several hours, to produce a rich and flavourful meat that is literally falling-apart tender.

2 lbs (900g) per package.

The petite tender is also known as the shoulder tender, the teres major or the bistro filet.  It is a relatively thin strip of muscle from the shoulder, and is unusually fine-grained, with a lot of the same characteristics as tenderloin.  In fact, many people consider the petite tender to be nearly as good of a cut as the tenderloin, and at a lower price-point.

You can use the petite tender as a direct substitute for tenderloin in most recipes.  It is usually marinated, and cooked hot and fast.  It can also be used in beef stroganoff or beef tartare.

One whole petite tender per package, about 10oz.

Osso buco (Italian for “bone with a hole”) is cross-cut from the shank, and includes the marrow bone.  When slow-braised, the meat becomes falling-apart tender, and the bone marrow adds a special delicacy to the meal.  Traditionally, osso buco is braised with vegetables, white wine, and broth, after first browning in butter.

High-quality osso buco can be hard to find — especially from a naturally-raised and grass-fed source.  We cut ours 1” thick from our all-natural Angus beef, raised free-range on organic pastures, and never given antibiotics or synthetic hormones.  Also available in a 5-lb bulk pack for 15% off.

Approximately 18oz (510g) each.