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

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

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...