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Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

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

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

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