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A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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