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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...