Bavette Steak, also known as flap steak, is a butcher's favorite celebrated for its rich beef flavor, beautiful marbling, and loose grain. When cooked over high heat and sliced against the grain, it delivers exceptional tenderness and a juicy, satisfying bite.

Perfect for grilling, pan-searing, or marinating, Bavette is an excellent choice for steak dinners, fajitas, sandwiches, and salads.

 Beef Ground Chuck 80% + Wagyu 20%

•  80/20 blend for ideal juiciness

•  Enhanced richness from Wagyu

•  Flavorful and moist when cooked

•  No fillers or additives

Best for: Gourmet burgers and meat dishes

Rich, meaty, and deeply flavorful, short beef ribs are known for their generous marbling and tender texture when cooked low and slow.

Why it’s special
Thick cut with intense beef flavor
Becomes exceptionally tender with slow cooking

Flavor & Texture
Bold, beef-forward taste
Juicy and rich with a tender bite

Best Cooking Methods
Braise, slow roast, or smoke over low heat

Cooking Tip
Cook low and slow to break down connective tissue for maximum tenderness and flavor.

Beef Tenderloin Centre Cut

•  Exceptionally tender texture

•  Mild, refined flavor

•  Centre-cut for uniform cooking

•  Elegant plating

Best for: Premium dishes and fine dining at home

Bison Ground

•  Naturally lean protein

•  Clean, slightly sweet flavor

•  High in protein, low in fat

•  Versatile for many recipes

Best for: Healthy, flavorful meals

Lean, tender, and full of natural flavor — a lighter alternative to beef with a rich, clean taste.

- Premium bison
- Naturally lean & high in protein
- Tender with fine marbling

Best Cooked:
Sear hot • Medium-rare • Rest before serving

Perfect for grilling or pan-searing at home.