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The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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