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

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

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

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

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

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

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

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 ...

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

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

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

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

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...