Search the Counter

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...