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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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