The skirt steak derives its name from the loose grain of the meat that resembles a pleated skirt. Cut from the short plate area of the animal just under the well-marbled ribs, the skirt steak boasts plenty of beefy flavour. Though sometimes confused with a flank steak, the skirt steak has more connective tissue and intramuscular fat, which makes it richer and juicier than a flank steak. It's also longer, narrower, and slightly thinner. Another clear marker is the grain of the meat, which runs across the width of the cut. The coarse texture of the skirt steak makes it well suited to marinating. Just one hour of soaking will break down the muscle fibers to create a delicious steak that is tender but also satisfyingly chewy. Our skirt steaks are ideal for slicing into stir-fries, tacos and fajitas. In fact, skirt steaks are sometimes referred to as fajita steaks.

This popular steak comes from the flank of the animal, low on the abdomen and close to the hind legs. It's a loin without a lot of fat, which makes it a favourite with lean meat lovers. Flank steak is a little more fibrous than skirt steak, but it has a similar bold, beefy flavour. It takes well to a marinade and the flat, wide shape makes it ideal for grilling or pan-searing. Flank steak cooks quickly but if done right it will be tender and juicy inside. Just be sure to cut it against the grain. And because that grain runs lengthwise down the meat, flank steak can also be rolled and stuffed full of yummy contents before cooking. For a true carnivore experience, you can also wrap it around seasoned ground beef and create your own London broil.

Sirloin steak is prized for its unique balance of taste and texture. Taken from the sirloin primal just behind the short loin, it offers excellent flavour without being too overly beefy. The sirloin is leaner than some steaks but will cook up incredibly tender when done correctly to medium rare. Some sirloin steaks also feature a thin fat cap down one side which can be left on to render down or removed if desired. This helps make our sirloins a go-to-choice for steak lovers seeking top quality without the higher cost or fat content of premium cuts like the ribeye. Another reason is versatility. Sirloin steaks are great for grilling on the BBQ, broiling in the oven, or pan-searing on the stovetop. The great flavour allows the sirloin to stand alone on its own, but it also takes well to sauces and seasoning.

The sirloin tip actually comes from the round primal, but it sits right next to the sirloin section. Though a bit confusing, the name is justified. Unlike the tougher overall round, this flavourful cut is taken from the more tender hip or 'tip' area located partially in the loin. That said, our sirloin tip steaks are thicker than most and will benefit from some prep before cooking. You can tenderize it with a meat mallet and soak it overnight in the fridge with your favourite marinade. As with any thin steak, hot and fast cooking is the rule—about two minutes per side. If you're pan-searing be sure to use a high-smoke point oil, and always slice against the grain for maximum tenderness. A sirloin tip works great as a center-of-plate steak, alongside grilled veggies, or as a perfect complement to creamy pasta.

Round steak comes from the hind quarters of the animal known as the 'round'. These cuts are tougher than most because the muscles are well exercised. However, it's one of the leanest cuts of beef available and a great protein-rich choice for those on a specific diet. Round steak also has lots of connective tissue which makes for great flavour when cooked correctly. Whether grilling, pan-searing or frying, you'll want to pound the meat out with a mallet to break down that connective tissue. Use the flat side of the mallet for stir-fries and do a quick marinade beforehand. Round steak is also the cut of choice for Philly cheesesteak sandwiches. You can also flip the mallet over to the spiked side to make different cube steak recipes. These dishes can be breaded and served with gravy like chicken-fried steak and country-fried steak or braised in a rich sauce like Swiss steak.

Blade steak is a flavourful, well-marbled cut known for its rich, beefy taste. It comes from the shoulder region just below the neck and above the front legs known as the chuck. This is why it's sometimes called a chuck steak. This distinct steak features a line of connective tissue that runs right down the centre of the meat. Some butchers will cut this tissue out to create two pieces of flat iron steak. We prefer to leave it intact, giving you the choice to remove it for more cooking options. If you opt for the whole blade steak you'll want to use a slow cooking method like braising. This will break down that connective tissue and allow it to impart delicious flavour into the meat. If you cut it into flat irons, go with the grill or cast-iron skillet and cook them fast and high.