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Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

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