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Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

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