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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

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

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

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

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

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