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

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...

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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