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

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

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

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...

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

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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