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Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...