Search the Counter

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

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

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

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

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

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

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...