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

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

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

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

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

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

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

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

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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