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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

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

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...