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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...