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Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

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