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Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

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

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...