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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

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

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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