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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

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

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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