Search the Counter

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

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

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

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...