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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...