Blade roast is an intensely flavourful cut of beef, known for its rich marbling and robust taste. Ideal for slow cooking, this tough but rewarding cut transforms into a mouth-watering slab of beef with the right amount of heat and cooking time. Blade roast comes from the neck, shoulder and upper arms, just above the brisket. Collectively this area is known as the chuck, which accounts for this cut's other famous name—the 'chuck roast'. It's a muscle area that sees some work so there's lots of connective tissue, but there's also plenty of fat. Both will render down into the meat during a low, slow braise. Blade roast also takes well to smoking before  braising. Be sure to add seasonings and aromatics to your cooking liquid to create a more complex, multi-layered flavour profile.

The eye of round is a long, cylindrical muscle nestled between the inside and outside rounds. It's similar to a tenderloin in appearance, but leaner and much more flavourful. The eye of round is tougher than the other round roast cuts because it gets the most exercise. However, it's also the smallest and will cook more quickly. The unique size, shape and texture of the eye of round presents you with a couple of cooking options. Braising low and slow will yield excellent results, and you can cut the roast up into thick, juicy medallions. You can also sear it at super-high heat in the oven—about 5-7 minutes per pound—then turn the oven off and do other dinner prep. In a few hours' time, you'll have a perfectly done eye of round roast. For this method, carve your slices very thin and have some good gravy ready for a generous pour over.

Round roast is taken from hind legs and rump area, which is why it's sometimes called a rump roast. This round primal area is essentially the drivetrain of the animal, so the muscles work very hard. As a result, the meat has very little fat and lots of tough, connective tissue. This makes it ill-suited for steaks but ideal for low and slow cooking. In fact, cuts from the round are traditional favorites for making pot roast. When cooked properly the collagen in that connective tissue breaks down into gelatin, tenderizing the meat into juicy succulence. It also adds richness and body to your braising liquid. The outside round roast comes from the outside of the back legs, and the inside round roast is cut from the inside. We don't differentiate as both cuts are delicious and take equally well to roasting or braising.

Our sirloin tip roasts have a hearty beef flavour that pairs well with herbs, spices, and aromatics. This cut is sometimes called a round tip roast because it's actually taken from the round primal. However, unlike the tougher round meat this hip or 'tip' muscle extends partially into the loin which does less work. This makes the sirloin tip much more tender. You can cut it into steaks but be sure to marinade in advance as the meat is quite lean. Where the sirloin tip really shines though, is as a classic roast beef dinner. A long slow braise will break the meat down until the fibres fall apart with a fork. Slow-roasting also works well but cook to medium- rare at most to prevent it from getting tough. Whichever method you choose sear the roast first to lock in all that juicy flavour under a delicious crust.

A top sirloin roast can be a real showstopper as you carve into a perfectly browned crust to reveal a juicy red center. It comes from the sirloin primal, the large section between the ribs and the hips. However, the proximity to the ribs make it much more tender than other cuts toward the back of the animal. The top sirloin is considered a leaner cut, but there's still enough marbling to infuse the roast with rich, buttery flavour. This mix of tenderness and flavour makes the top sirloin very versatile. It's great when done as a straight up roast but can also be slow cooked as a pot roast, smoked, grilled, or sliced up into steaks. The large size also allows for varied degrees of doneness from the centre to outer tips to satisfy both rare and well-done meat lovers alike.