Search the Counter

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

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

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

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...