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

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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

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

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

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

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

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...