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Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...