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Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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