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

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...