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Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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

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

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