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Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

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

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