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

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

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

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

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

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

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

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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 ...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...