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

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

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

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

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

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

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...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

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

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

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...