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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

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

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

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

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

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

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...