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Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

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

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

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

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