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

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

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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