Search the Counter

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

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

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...