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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...