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Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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