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Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

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

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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