Search the Counter

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

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

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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