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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

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

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...