Search the Counter

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...