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Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...