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Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

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

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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