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

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

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

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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