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Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...