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Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

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

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

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

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

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

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

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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