Search the Counter

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

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

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...