Search the Counter

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...