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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

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