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Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

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

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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