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Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

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

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

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

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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