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Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

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

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

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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