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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

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

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

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

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

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

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

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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