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Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

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

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

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