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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...