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

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...