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

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

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

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

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

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

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

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

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

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

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...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

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

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

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

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

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...