HQ Meats

10/16/2026

What is the spinalis?

It's the cap muscle that wraps the top of the ribeye, and it's the most tender part of the steak. The bigger the spinalis, the more tender the ribeye and the less sinew you get.

Two things to look for at any counter:
1. Three distinct muscles, with the cap as large as possible. It's biggest at the rib end and shrinks toward the strip.
2. Bright white marbling around a small eye isn't always a good sign. It can mean the muscle is bruised.

Ask Harold at the counter which ribeye has the biggest cap. In the case now and at hqmeats.ca (link in bio).

10/15/2026

The closest thing to Wagyu you'll ever find in pork.

Mangalitsa is a Hungarian heritage breed, the curly-coated "wooly pig." It's raised much longer than regular pork, so the meat comes out darker with marbling running right through the muscle. The fat is softer and higher in monounsaturated fat, and it melts in the pan the way Wagyu does. We don't see it often. This drop is six cuts: porterhouse chops, bone-in shoulder chops, belly, secreto, house-made sausage and the last few tomahawks. In the case now and at hqmeats.ca (link in bio). Which one are you cooking first?

10/11/2026

10/09/2026

Keep an eye out for our prime and butcher’s select beef in store and online

10/08/2026

Last minute on Thanksgiving? Have no fear. Call us at (647) 451-4688.

10/07/2026

Does Marbling really matter? Yes… and no

10/04/2026

How to make the most of every fish

10/02/2026

We smoked beef ribs for a customer… the right way

10/01/2026

The breakfast wrap is now available in our freezer

09/30/2026

Looking to cook a roast this thanksgiving? Here’s how to not screw it up