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AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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