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Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...