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Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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