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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...