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Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...