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

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

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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