Our Meats

Beef, lamb, pork, poultry, and anything in between...

BEEF

All of all our steers are raised naturally in the open pasture of local farmers. The animals eat clover and grass and are never subjected to artificial hormones or antibiotics. Animals are treated with the utmost care, using humane animal welfare practices. Olivier both raises his own cattle and collaborates with the best local ranchers to deliver the best, most flavorful beef. To better serve our customer’s needs we also sell the highest quality Grass-fed grain-finished beef, GMO- and pesticide-free.

High quality Veal is also occasionally available at the shop.

RUMP

Rumsteck

Rumsteck

Lean muscle of the Rump that sits between the sirloin and top side. Great all-around steak or an excellent cut for a Beef Roast or Rump Roast

Filet Rumsteak

Filet Rumsteak

It has a great rich and deep flavor, lean and tender. It is also known as a Poor-man's Filet. Eye of rump is a short, lean, log-shaped muscle. It can also be kept whole and tied for roasting. Perfect for a Beef Wellington or wrapped in bacon.

Tranche / Top Round

Tranche / Top Round

A lean large muscle in the hind leg. Its lack of fat and marbling makes it perfect for slow cooking, roasting or braising. This muscle is also great to cut into steaks for frying, grilling or fondue.
All pieces are suitable for ground beef, carpaccio or tartare.

Rond de gîte/ Eye of Round

Rond de gîte/ Eye of Round

This muscle sits on the outside thigh of the hind leg. Lean cut that is best to dice or slice for slow cooking. When tendernized, this meat becomes very rich in flavor. Great to use for Corned Beef. As a roast, best cooked on the rare side. This cut is also great for frying, grilling, fondue (cut in to cubes), carpaccio (thinly sliced) or tartare (ground or hand minced).

Picanha / Rump Cap

Picanha / Rump Cap

It is famous and well liked in South American countries, especially Brazil where it is known as "Picanha"

Oxtail

Oxtail

The tail of the beef comes with a section of bone with marrow and portion of meat. It is rich in gelatin and delicious for braising, stewing, in a pressure cooker or to use in soup (Pot au Feu).

SHANK

Jarret / Shank

Jarret / Shank

It is located from either the lower part of the front quarter (shoulder) or back quarter (rear leg). The bone-in shank will give incredible flavor to your dish because of the rich marrow.

SIRLOIN

Tri-Tip

Tri-Tip

A large, triangular muscle that sits at the bottom of the sirloin. This cut is low in fat so can dry out if not cooked properly.

Hampe de bœuf/ Skirt Steak

Hampe de bœuf/ Skirt Steak

A long and thin cut that is found in the diaphragm muscles of the cow. It is also lean with many tough fibers and has even more intense beefy flavor than flank steak. It is the classic cut used in fajitas.

LOIN

Porterhouse / T-Bone

Porterhouse / T-Bone

This cut comes from the short loin. You get the best of both worlds: Tenderloin and Strip loin: super tender, buttery tenderloin, and beefy, juicy strip steak.

Faux-Filet / New York Steak

Faux-Filet / New York Steak

Located along the spine in the hindquarter and running from the ribs to the rump. There is less fat and connective tissue that makes it leaner and very tasty. It is also known as Strip-Loin Steak.

Filet Mignon

Filet Mignon

Short loin and sirloin, under the ribs. It is the most lean, tender cut of beef. It yields no fat or connective tissue. Also known as Châteaubriand or Tenderloin. A whole tenderloin starts out wide and then tapers at the other end (the "tail").

Steak Haché / Tartare

Steak Haché / Tartare

Steak Haché looks like a burger, but it is 100% lean muscle, high quality steak minced up and pressed together. It is popular in France for its taste and nutritional qualities (high protein, source of iron and Vitamin B).

FLANK

Flanchet / Flank

Flanchet / Flank

It is a boneless steak that sits below the loin and before the ribs. It is a thick and hard-working muscle that provides tons of intense beefy flavor, but can have little more texture than other cuts. It is a great cut for marinades and stir-fry.

Bavette / Flap Meat

Bavette / Flap Meat

A Flank-steak brother that sits on top of the Skirt steak. It is also known as Flap meat or Minute-steak. Its long, tight little fibers and marbling provides amazing flavor and juiciness. It is great for steak frites.

RIB

Côte de Boeuf

Côte de Boeuf

Located in the back of the animal. A thick, bone-in ribeye cut in between the ribs generally 2.5 to 3 pounds per cut. It is also known as Standing Rib-roast, Cowboy Steak or Prime Rib Roast. It is a muscle that is very tender and succulent. A whole standing rib roast is generally 7 ribs.

Entrecôte / Ribeye

Entrecôte / Ribeye

It is a beef steak from the rib section, a boneless ribeye. One of the best cuts for grilling. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak.

PLATE

Plat de Côte / Short Ribs

Plat de Côte / Short Ribs

They come from a rib section that contains three to four ribs. Contains meat interspersed with a lot of muscle, fat, and tendon, which gives it a lot of intense beefy flavor. Cooked properly, this cut can be very tender and juicy literally melting in your mouth.

Onglet / Hanger steak

Onglet / Hanger steak

There is only one in each animal. It hangs between the rib and the loin, which provides a full beef flavour. Should be cooked to a perfect Medium Rare for optimum tenderness.

CHUCK

Basse côte / Chuck Roast

Basse côte / Chuck Roast

Chuck is a thick muscle found in the neck. Although it is a tougher muscle, it is can be very flavorful and tender when slow cooked until the meat falls apart. It is wonderful to use for Beef Ragu or Pot Roast.

Chuck Steak

Chuck Steak

These are well used muscles that have a great balance of meat and fat. Chuck is particularly popular to use ground beef, due to its richness of flavor. It is also known as Casserole or Braising Steak.

Paleron

Paleron

It is a flavorful and versatile muscle located between the shoulder blade and the neck . Braising is the best method for cooking this top blade roast because the
moist heat and lengthy cooking time helps tenderize the meat. An alternative option for this cut would be Beef Shank (boneless).

Flat Iron / Top Blade Steak

Flat Iron / Top Blade Steak

When the Cartilage between the blade is moved from the Paleron, the flat iron is found. It is also known as top blade steak, chicken steak or shoulder steak .

Macreuse

Macreuse

It is a lean muscle that attaches to the Paleron. It is tender and flavorful when slow cooked until it melts in your mouth. This meat is particularly popular because it is lean and very rich in phosphorus and calcium.

Bifstek / Lean Steaks

Bifstek / Lean Steaks

These are well working muscles with short fibers that are lean and tender. A great lean, everyday-steak mainly from the shoulder or leg. Examples are Gousse D'Ail, (L’araignée) Spider, Pear, Surprise or Merlan. These steaks require very fast, high heat cooking on a grill, pan or wok. They can be tough and chewy if cooked incorrectly. They work well for fondue as well.

BRISKET

Poitrine/ Brisket

Poitrine/ Brisket

It is formed by muscle layers which alternate with fatty tissue and the rib cartilage. Brisket is a cut of meat from the breast or lower chest of beef . The brisket is perfect for low temperature-and slow grilling, braising or smoking. It also used for ground beef.

Souris

Souris

A small succulent muscle found in the leg. This cut is gelatinous, intended for casseroles, stews, bourguignon, and of course, pot-au-feu.

Jumeau nerveu / Long jumeau

Jumeau nerveu / Long jumeau

Located in the front quarter and belongs to the shoulder family of the beef, it is a sustainable cut for braises, stews or slow cooking.