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

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

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

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

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

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...