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

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

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

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...