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Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

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

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

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

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...