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

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

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

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

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

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...