Search the Counter

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

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

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...