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All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...