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

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...