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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...

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

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

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...

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

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

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

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

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

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

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

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

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

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