Cross Rib Steak

A well-marbled shoulder steak with hidden depths. Cross rib comes from the chuck — bold beef flavour with a line of connective tissue through the middle that renders beautifully when given proper heat and attention.

From 100% grass-fed and grass-finished cattle raised right here in Elmvale, Ontario, then flash-frozen at peak freshness.

Best for: A hot pan or grill, cooked to medium-rare. Slice against the grain and let it rest — the marbling melts and the flavour compounds. A steak for people who value beef flavour over tenderness alone.

The Graycon promise:

• 100% grass-fed & grass-finished
• No antibiotics, no hormones
• Raised in Elmvale, Ontario
• Wrapped in butcher paper
• Flash-frozen | Sold by weight