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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

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

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...