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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...