Products

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

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

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...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...