We carry a wide variety of the freshest and highest quality beef to deliver to our customers needs. Adam & Joe are in-house to offer expert advice on all your butchery needs.

Our beef comes from 3 sources: Black Apron Beef, Grass Fed New Zealand and Angus AA & AAA. 


Black Apron is the best the west has to offer.  Raised with the same traditional values, the angus cattle roam open pastures on Western Canadian Ranches and are raised without the use of antibiotics and steroids.  Raised on barley based vegetarian feed and prairie grass, the beef has a taste like no other – a taste that is a true results of being “Made in Canada’

Aged for 14 days Black Apron Beef is 100% Canadian Angus Beef. It’s a perfect blank canvas for mouth-watering culinary creations that no carnivore will be able to resist.


  • Premium Canadian Angus
  • Raised without the use of antibiotics
  • Raised without the use of added hormones or steroids

 Cuts of Beef

  1. Flank Steak: A relatively long and flat cut from the abdominal muscle region.  Flank steak is often used as an alternative to the traditional skirt steak
  2. Tenderloin: Tenderloin is greatly desired for being one of the more tender cuts of beef.  The tenderloin is taken from under the short ribs in the hindquarters.  This specific cut is what people picture when they hear “High-end” steak
  3. Ribeye: Ribeyes are basically a prime rib or standing rib roast cut down into individual steaks.  Ribeyes have lots of fat marbling and the meat and large pockets of fat interspersed throughout. The middle (central eye) has a finer grain while the outer section is looser and fattier.
  4. Sirloin: aka Baseball (if cut thick enough): The Sirloin is a cut from the rear back portion of the animal, continuing off the short loin from which T-Bone is cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name.
  5. T-Bone: The name says it all; there is a T-shaped bone with meat on both sides of the longer portion of the bone. On one side is a piece of the tenderloin, and the other side is New York strip. Generous fat marbling throughout. You get the best of both worlds with this cut: super-tender, buttery tenderloin, and beefy, juicy strip steak.
  6. Striploin: aka New York Steak: The Strip Steak is a cut of steak from the short loin.  It derives from a muscle that does little work making this cut of beef quite tender.  The Striploin can be grilled, broiled, and pan-seared without marinating it.
  7. BBQ Ribs: A primal cut of Bone-in Beef, coming from a single rib or several ribs out of the carcass.  BBQ sauce is usually marinated to create a “Fall off the Bone” effect with an ample amount of flavor
  8. Ground Beef: Finely chopped beef.  Ground Beef is widely known as what hamburgers are made from