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

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

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

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

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

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

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

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

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

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

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