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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

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