Search the Counter

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...