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Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...