Search the Counter

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

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

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

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

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