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Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...