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Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...