Our steers are domestically raised, naturally in the open pasture. Occasionally, we will welcome High-quality imported Japanese and Australian Wagyu Beef. Animals are treated with the utmost care, using humane animal welfare practices. At Olivier’s Butchery, we practice raising our cattle in traditional ways or/and collaborate with the ranchers and meat producers 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.
Rumsteck/ Rump Roast/ Roti de Boeuf
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.
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
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
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
It is famous and well liked in South American countries, especially Brazil where it is known as "Picanha"
A large, triangular muscle that sits at the bottom of the sirloin. This cut is great as a roast or grilled. Excellent when sliced thin and against the grain. Its deep beef flavor makes this a and all-around favorite.
Hampe de bœuf/ Skirt Steak
A long and thin cut that is found in the diaphragm muscles of the steer. It has an intense beef flavor, more so than flank steak. It is the classic cut used in fajitas or stir fry.
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. Generally, 1 steak is best serves for 2 people.
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.
Steak Haché / Ground Beef
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).
Flanchet / Flank Steak
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
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.
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
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.
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.
Basse côte / Chuck Roast or Steak
Chuck is a thick muscle found in the neck. 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 is particularly popular to use ground beef, due to its richness of flavor. It is also known as Casserole or Braising Steak.
Paleron - Flat Iron / Top Blade Steak
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). The flat iron is also found her in this cut. It is also known as top blade steak, chicken steak or shoulder steak .
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.
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.
Langue / Tongue
Beef tongue is high in fat, but very rich in taste. A similar cut to brisket in taste. Tongue can be slow roasted, then cooked or braised in a sauce or with wine.
Plat de Joue / Cheek
Beef cheek is a thick and hard working muscle that to be slow cooked/braised at a low temperature to achieve tenderness.
Brisket or Paleron are good substitute cuts if not able to use the Cheek.