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All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

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...

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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