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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

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

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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

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

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...