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Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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