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

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

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

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

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

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

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

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

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

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

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

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

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...