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

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

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

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

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 ...

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

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

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

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

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

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 ...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...