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The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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

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