Search the Counter

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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

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

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...