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Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...