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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

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

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

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

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