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Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...