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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...