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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...

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

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

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

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...

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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