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Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...