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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

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...

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

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

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

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

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...