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

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

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

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

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

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

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

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

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

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

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

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...