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

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...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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