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Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...