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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

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