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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

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

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

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

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

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

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