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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...