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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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