Search the Counter

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

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

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

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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...