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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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