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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...