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

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

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...