Search the Counter

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...