Search the Counter

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...