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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...