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

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

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

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

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

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

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

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

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

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

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

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