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Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

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...

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

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

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

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

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