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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...