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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

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

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

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

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

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

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...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

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

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