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

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

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

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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