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

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

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

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

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

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

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

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

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

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

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

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

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

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...