The Meats
Premium Organic Meats
Farm-raised, hormone-free Angus beef and premium meats. Delivered fresh to Vancouver & Lower Mainland.
Search Products
Categories
Sort By
Active Filters
13 products found
Beef Stew Meat
Beef stew meat refers to cuts of beef that are tough and collagen-rich, designed to become moist and tender through low-and-slow cooking methods like simmering or braising. The most popular cut used is beef chuck roast
Beef brisket
Beef brisket is a flavorful but tough cut of meat from the cow's lower chest muscles that becomes tender and juicy when cooked using "low and slow" methods, such as smoking, braising, or slow-roasting in an oven.
Beef patties per Box of 30
Beef patties are versatile food items made from ground beef, which can refer to classic hamburger patties for grilling or pan-frying, or the spiced Jamaican beef patties with a flaky pastry crust.
Ground beef
Ground beef is beef that has been finely chopped by a meat grinder or knife, and it is used in many recipes like burgers, tacos, and meatloaf. It is often made from less tender cuts and trimmings from other beef cuts, which helps to tenderize the meat.
Prime Rib Roast
Prime rib roast is a large cut of beef from the primal rib section of the cow, known for being tender, juicy, and flavorful. It can be roasted bone-in or boneless and is often called a standing rib roast.
Outside Round Roast
The Outside Round Roast, also known as the bottom round roast or rump roast, is a lean, economical, and flavorful cut of beef from the hind legs of the cow. Due to its low fat content and frequent use of the muscle, it is a tougher cut and requires specific cooking methods to ensure tenderness.
Inside Round Roast
The Inside Round Roast (also known as Top Round or Topside) is a lean, flavorful, but less-tender cut of beef from the inside of the steer's rear leg. It is a versatile, boneless, and relatively inexpensive option often used for deli-style roast beef.
New York steak
A New York steak, also known as a strip steak, is a cut of beef from the short loin of the cow that is known for its rich, beefy flavor and tender-yet-chewy texture. It is a popular choice for grilling and is often cooked to a medium-rare to medium doneness.
Rib Steak
Rib steak is a tender, flavourful cut of beef that can be either bone-in or boneless, though "rib steak" often refers specifically to the bone-in version, while "ribeye" is the name for the boneless cut.
Ribeye Steaks
Ribeye steaks, often called the "king of steaks," are prized for their rich, buttery flavour, tenderness, and abundant marbling (streaks of fat). This cut comes from the upper rib cage area of the cow, between the sixth and twelfth ribs
Sirloin Steak
Sirloin steak is a popular cut of beef from the rear back of the cow, with different grades and tenderness levels, most notably top sirloin (more tender) and bottom sirloin (leaner and tougher).
T-Bone Steak
A T-bone steak is a cut from the short loin of a cow, containing both a piece of the tenderloin (filet mignon) and a portion of the New York strip, separated by a T-shaped bone.
Tenderloin Steak
Tenderloin is a very tender and lean cut of meat, most commonly beef, that comes from a muscle beneath the backbone that does not bear much weight. It is a prized and expensive cut because of its tenderness, which is a result of the low amount of connective tissue and fat in the muscle