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Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

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

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

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

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

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

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