Pork loin is the tender, lean meat from the back of the pig.

Cut from Canada AAA. Top sirloin is a tender, flavorful cut of beef from the top loin muscle.

Pork loin is the tender, lean meat from the back of the pig.

Ground meat is finely chopped, boneless, and skinless with varying amounts of fat lean (no more than 17% fat) 

Pork belly is the flavourful, fatty meat from the underside of the pig.

Cut from Canada AAA. Top sirloin is a tender, flavorful cut of beef from the top loin muscle.

Cut from Canada AAA. Top sirloin is a tender, flavorful cut of beef from the top loin muscle.

Pork loin is the tender, lean meat from the back of the pig.

Cut from Canada AA or higher.Inside round and eye of round are tender, flavorful cuts of beef that are typically marinated before cooking.

Cut from Canada AA or higher.Outside or bottom round steak is a lean cut of meat from the large round (upper leg).

Cut from Canada AA or higher.Blade steaks and roasts are flavorful, fatty cuts of beef with a tough texture that becomes tender with slow cooking.

Cut from Canada AA or higher.Cross rib, or shoulder, roast is a lean cut of beef that becomes tender when slow-cooked.

Pork loin is the tender, lean meat from the back of the pig.