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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...