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Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

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

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

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...