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The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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