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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

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

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...