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

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

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

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...