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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

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

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

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

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

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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...