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All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

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

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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