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All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

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

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...