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

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...