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Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...