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Steak Thickness Guide

Every steak we cut starts at the block. By hand, one at a time.

Weight and thickness are worked together so each piece has the right structure to sear properly, cook evenly, and deliver the results you're after.

This guide shows how that translates across our core cuts, so you know exactly what you're getting and how it's going to perform.

*This guide is meant as a general reference. Because every cut is hand-cut from natural product, slight variations in weight and thickness are normal.

Hand-Cut Steaks

The classics are here to stay

Striploin
Striploin
Ribeye
Ribeye
Tenderloin
Tenderloin
Porterhouse
Porterhouse

Butcher's Tips

"The thicker, the more forgiving.

Thickness changes how a steak cooks from edge to centre. Thinner cuts cook quickly with a hard sear and thicker steaks give you more control, allowing a proper crust on the outside while keeping the centre exactly where you want it. The thicker the cut, the more evenly it will cook and the more forgiving it becomes."
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"Choosing your cook method starts with thickness.

Steaks under 1” are best cooked over high heat with a quick sear, while cuts in the 1” to 1½” range benefit from a strong sear followed by a short finish to bring them to temperature. For anything 1½” and above, a reverse sear or a lower, slower approach gives you the most control, letting the inside come up evenly before finishing with heat for a proper crust."
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"With a well-cut steak, less is more.

Salt ahead of cooking to draw out and develop flavour, then finish with heat. You don’t need much else. The quality of the cut does the work."
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"There's a time for bone-in and a time for boneless.

Bone-in cuts hold heat longer and are ideal for thicker steaks, while boneless cuts cook more evenly and are easier to portion."
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